Sizzling Steak with Chimichurri and Roasted Potatoes

Serve immediately for the best flavor and texture.

Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheat the steak gently in a skillet or microwave, and serve the potatoes in the oven for a crisp texture.

Variations
Grilled Vegetables: Add some grilled veggies, such as bell peppers or asparagus, alongside the steak for a colorful side.

Spicy Twist: Add more red pepper flakes or a chopped chili pepper to the chimichurri sauce for an extra kick.

Garlic Butter Option: Finish the steak with a pat of garlic butter for a rich, flavorful touch.

FAQ
Can I use a different cut of steak?
Yes! While sirloin works perfectly, you can use rib-eye, flank steak, or any cut you prefer. Just adjust cooking times based on thickness.

How do I know if the steak is done to my liking?
Use a meat thermometer! For medium-rare, aim for 130°F (54°C), and for medium, target 140°F (60°C).

Can I make chimichurri ahead of time?
Yes, chimichurri can be made ahead and stored in the fridge for up to 3 days—just bring it to room temperature before serving.

Enjoy this Sizzling Steak with Chimichurri and Roasted Potatoes—a meal that brings incredible flavor and satisfying textures to the table!