Sizzling Steak with Chimichurri and Roasted Potatoes

Step 1: Make the Chimichurri Sauce

In a small bowl, combine parsley, cilantro, garlic, and red wine vinegar.

Stir in olive oil, red pepper flakes, and a pinch of salt.

Set aside to let the flavors meld together for at least 15 minutes.

Step 2: Roast the Potatoes

Preheat the oven to 400°F (200°C).

Toss the halved baby potatoes in 1 tablespoon olive oil, salt, pepper, and smoked paprika.

Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until crispy and golden.

Step 3: Season and Grill the Steak

While the potatoes roast, rub the sirloin steak with 1 tablespoon olive oil, salt, and pepper. Let it rest for 15 minutes to come to room temperature.

Heat a grill pan over high heat. Sear the steak for 4-5 minutes per side for medium-rare (or adjust for your desired doneness).

After grilling, let the steak rest for 5 minutes before slicing against the grain to ensure maximum tenderness.

Step 4: Assemble and Serve

Plate the sliced steak alongside the crispy roasted potatoes.

Generously spoon the chimichurri sauce over the steak.

Serve hot and enjoy this delicious, flavor-packed meal!

Serving and Storage Tips