Sizzling Steak with Chimichurri and Roasted Potatoes

In a bowl, combine chopped parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and a pinch of salt. Stir to combine and set aside to allow the flavors to meld.

Roast the Potatoes:
Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with 1 tbsp of olive oil, salt, pepper, and smoked paprika. Spread them on a baking sheet and roast for 25-30 minutes, or until they are crispy and golden brown.

Season the Steak:
Rub the steak with 1 tbsp olive oil, then season generously with salt and black pepper. Allow the steak to rest for about 15 minutes to bring it to room temperature.

Grill the Steak:
Heat a grill pan over high heat. Once the pan is hot, sear the steak for 4-5 minutes per side for medium-rare, or until your preferred doneness is achieved. Remove the steak from the pan and let it rest for 5 minutes before slicing it against the grain.

Assemble the Dish:
Plate the sliced steak alongside the roasted potatoes. Spoon the chimichurri sauce generously over the steak.

Serving and Storage Tips: