Chimichurri Steak and Potato Skillet
This Chimichurri Steak and Potato Skillet is bursting with fresh, herby flavor and crispy potatoes. A one-pan meal that’s easy, bold, and satisfying!
Servings: 4 servings
Ingredients
- Beef sirloin steak cubed
- Potatoes medium-sized, diced (Yukon Gold or red potatoes recommended)
- 2 tbsp Olive oil extra virgin, divided
- 1/2 cup Fresh parsley chopped
- 2 tbsp Fresh oregano chopped
- 3 cloves Garlic minced
- 1/4 tsp Red pepper flakes
- 2 tbsp Red wine vinegar
- Green onions sliced, for garnish
- Salt and pepper to taste
Instructions
Step 1: Prepare the Ingredients
- Wash and dice potatoes into bite-sized cubes. Pat dry. Cube beef sirloin steak into similar-sized pieces. Mince garlic, chop parsley and oregano finely, and slice green onions.
Step 2: Make the Chimichurri Sauce
- In a mixing bowl, combine chopped parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, and olive oil. Stir well. Add salt and pepper to taste.
Step 3: Cook the Potatoes
- Heat 1 tablespoon olive oil in skillet over medium heat. Add diced potatoes, season with salt and pepper, cook stirring occasionally until golden brown and tender, about 12–15 minutes. Cover if needed. Transfer potatoes to plate and set aside.
Step 4: Sear the Steak Cubes
- Add remaining 1 tablespoon olive oil to skillet and increase heat to medium-high. Add steak cubes, season with salt and pepper. Sear undisturbed for 2–3 minutes to form crust, then stir and cook another 2–3 minutes until desired doneness. Remove from heat.
Step 5: Combine and Finish
- Return potatoes to skillet and pour chimichurri sauce over steak and potatoes. Gently toss to coat evenly. Sprinkle sliced green onions on top. Serve immediately warm.
Equipment
- Large Skillet or Cast Iron Pan
- Mixing bowl
- Sharp Knife
- Cutting Board
- Wooden spoon or spatula
- Measuring Spoons & Cups
Notes
- For a milder chimichurri, reduce or omit red pepper flakes.
- Leftovers keep well refrigerated for up to 3 days and taste even better after flavors meld.
- Add seasonal vegetables like asparagus or peas for extra freshness and texture.
- Use ribeye or flank steak as alternatives but adjust cooking time accordingly.
- Serve with fresh herb potato salad or sautéed greens for a complete meal.
