Chimichurri Steak with Tomatoes & Potatoes

Step 1

Preheat the oven to 425°F. Clean & cut the potatoes into 2-inch pieces.

Step 2

Wash & slice the tomatoes into rounds.

Step 3

Line a sheet tray with parchment paper. Add the potatoes & a drizzle of oil. Season with salt, pepper & your other favorite spices. (We love a few shakes of smoked paprika!) Toss to evenly coat. Flip the potatoes cut-side down. Roast in the oven for 10-15 min.

Step 4

In a food processor, add parsley & cilantro. Pulse to finely chop the herbs. Add the garlic & pulse again. Transfer everything to a mixing bowl. Add a 1/4 cup of olive oil, red or white wine vinegar, & a pinch of salt. For even more flavor, add some oregano or Italian seasoning & a pinch of crushed pepper flakes for a kick! Mix it all together.

Step 5

Remove the potatoes from the oven & give them a toss. Make space on one side of the tray & add the tomato slices. Return to the oven for 5 more min, to slightly roast the tomatoes. Meanwhile, preheat a grill pan on the stove.

Step 6

Pat the steak dry & season all over with salt & pepper. Drizzle olive oil on top & rub to coat the steak. Add the steak to the heated grill pan. Sear for 3-4 min, undisturbed. Flip & continue to grill until cooked to your liking, about 4 more min for medium-rare. Remove the steak & rest for about 3-5 min.

Step 7

Remove the potatoes & tomatoes from the oven. Slice the steak against the grain. Serve everything on a plate. Drizzle Chimichurri over top & enjoy!