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CHIMICHURRI STEAK WITH MASHED POTATOES: A Flavor Bomb!

CHIMICHURRI STEAK WITH MASHED POTATOES
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Tender, juicy, herby and outrageously flavorful chimichurri steak served with creamy mashed potatoes.

Ingredients

Scale
  • 2 ribeye or sirloin steaks (about 1-inch thick)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red chili flakes
  • 2 tablespoons red wine vinegar or lemon juice
  • 1/2 cup olive oil
  • Salt and black pepper to taste
  • 4 large potatoes, peeled and cubed
  • 1/2 cup milk (warm)
  • 3 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix all chimichurri ingredients and let sit at room temp for at least 20 minutes to develop flavor.
  2. Season steaks generously with salt and pepper. Heat olive oil in a skillet over high heat.
  3. Sear steaks for 3–4 minutes per side for medium-rare, or to your desired doneness. Let rest for 5 minutes, then slice against the grain.
  4. Meanwhile, boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, warm milk, salt, and pepper until creamy.
  5. Spoon chimichurri over sliced steak and serve alongside mashed potatoes and steamed asparagus or greens.

Notes

  • Let steak rest before slicing to keep juices locked in.
  • For extra smooth mash, use a potato ricer.
  • Chimichurri stays fresh in the fridge for up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/chimichurri-steak-mashed-potatoes-recipe/