Steak & Crispy Potatoes with Chimichurri
This dish revisits two of our favorite combos: crispy roast potatoes with an herb forward sauce. This time around, we are pairing these craveable potatoes with steak and summer squash.
Yield: All recipes serve 2 people
Chef Notes: Argentinian Style chimichurri uses parsley and oregano. Chimichurri with cilantro is more common in Peru and Mexico. Feel free to choose the style to your liking!
Use the remaining herbs from shakshuka to make chimichurri.
Components
Steak
Crispy Potatoes
Chimichurri
Roasted Summer Vegetables
Mise
Boil/Roast the Potatoes:
Cut the potatoes into 1–2 inch chunks.
Boil them in a large pot of water with ½ teaspoon baking soda and a generous pinch of salt until just tender 8-10 minutes.
Drain and let them steam dry for a minute, then shake in the colander to coat the potatoes in excess starch.
Toss the potatoes in 3–4 tablespoons of olive oil and season with salt.
Spread on a baking sheet in a single layer and roast at 450°F for 20 minutes, flip, then roast another 20–30 minutes until golden and crispy.
Finish with flaky salt.
Make the Chimichurri: Mince 1 C Parlsey and 2 T Oregano/Cilantro. Combine with:
½ C Olive Oil
2 T Red Wine Vinegar
1 t Red Chili Flake (adjust to taste)
½ t Salt
¼ t Black Pepper
Roast the Vegetables▸ Trim the squash into large bite-sized pieces and roast.
Finish
Slice the steak into thin strips, cutting across the grain.
Spoon chimichurri over the steak and serve with roasted potatoes and squash on the side.