Dinner
Spring Chimichurri Skirt Steak with Potato
Packed with protein and flavor- this steak dinner is anything but ordinary. A fresh take on chimichurri made with fresh herbs like mint chives and basil. Herbaceous, bright and perfect over grilled steak and crispy baby potatoes.
Spring Chimichurri Skirt Steak w Potato
Packed with protein and flavor- this steak dinner is anything but ordinary. A fresh take on chimichurri made with fresh herbs like mint chives and basil. Herbaceous, bright and perfect over grilled steak and crispy baby potatoes.
Ingredients
For the Steak
- 1–1.5 lbs skirt or flank steak
- 2 tbsp olive oil
- Juice of 1 lime
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup flat-leaf parsley
- 1/4 cup fresh mint and/or basil
- 2 tbsp fresh chives
- 1 garlic clove
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- Salt and pepper to taste
For the Sides
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed and chopped
- 1 tbsp olive oil or avocado oil
- Salt and pepper to taste
Instructions
- In a small bowl, mix olive oil, lime juice, garlic, cumin, paprika, salt, and pepper. Rub all over steak and let marinate for at least 30 minutes (or overnight in the fridge).
- Toss baby potatoes with olive oil, salt, and pepper. Roast at 425°F for 20–25 minutes or until golden and tender. Add asparagus in the last 10 minutes of roasting.
- In a food processor or blender, pulse herbs, garlic, vinegar/lemon, and olive oil until finely chopped but not pureed. Season with salt and pepper. (Can also chop everything finely by hand.)
- Take half of the chimichurri sauce you just blended and coat the steaks with it.
- Grill or sear steak in a hot skillet for about 3–4 minutes per side for medium-rare (depending on thickness). Rest for 5 minutes, then slice against the grain.
- Serve steak slices over roasted potatoes and asparagus, and generously spoon chimichurri on top.