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Vibrant Herb-Infused Chimichurri
A glossy emerald chimichurri swirls over char‑grilled flank steak, accompanied by crisp rosemary‑roasted potatoes on the side. The sauce bursts with parsley, cilantro, garlic, and a bright splash of red wine vinegar, while the steak offers smoky, juicy depth. This balanced plate delivers fresh herbaceous zing, savory meat, and comforting potatoes in a quick weeknight dinner.
Ingredients
FOR THE CHIMICHURRI
- 1 cup flat‑leaf parsley leaves, packed 60g
- ½ cup fresh cilantro leaves, packed 30g
- 4 garlic cloves, minced 12g
- 2 tbsp red wine vinegar 30g
- ½ cup extra‑virgin olive oil 115g
- ¼ tsp red pepper flakes 1g
- ½ tsp kosher salt 3g
- ¼ tsp freshly ground black pepper 1g
FOR THE GRILLED STEAK
- 1 ½ lb flank steak, about 1½ lb, trimmed
- 2 tbsp olive oil 28g
- 1 tsp kosher salt 6g
- ½ tsp freshly ground black pepper 1g
FOR THE ROASTED POTATOES
- 1 ½ lb baby potatoes, halved
- 2 tbsp olive oil 28g
- 1 tsp fresh rosemary leaves, chopped 1g
- ½ tsp kosher salt 3g
- ¼ tsp freshly ground black pepper 1g
Steps
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Step 1
Place the parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, ½ tsp salt, and ¼ tsp pepper in a food‑processor. Pulse until coarsely blended, then stir by hand to keep a slightly chunky texture; set the chimichurri aside at room temperature to let flavors meld.
- 1 cupflat‑leaf parsley leaves, packed
- ½ cupfresh cilantro leaves, packed
- 4garlic cloves, minced
- 2 tbspred wine vinegar
- 2 tbspolive oil
- ¼ tspred pepper flakes
- ½ tspkosher salt
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Step 2
Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, chopped rosemary, ½ tsp salt, and ¼ tsp pepper on a baking sheet; spread in a single layer.
- 1 ½ lbbaby potatoes, halved
- 2 tbspolive oil
- 1 tspfresh rosemary leaves, chopped
- ½ tspkosher salt
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Step 3
Roast the potatoes for 25‑30 minutes, turning once halfway through, until golden brown and fork‑tender. Remove from the oven and keep warm under foil.
- 1 ½ lbbaby potatoes, halved
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Step 4
While the potatoes roast, pat the flank steak dry with paper towels, then rub both sides with olive oil, salt, and ½ tsp pepper.
- 1 ½ lbbaby potatoes, halved
- 1 ½ lbflank steak, about 1½ lb, trimmed
- 2 tbspolive oil
- 1 tspkosher salt
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Step 5
Heat a grill pan or outdoor grill over high heat until shimmering hot. Sear the steak 4‑5 minutes per side for medium‑rare, or until an internal temperature of 130°F (54°C) is reached; adjust time for preferred doneness.
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Step 6
Transfer the steak to a cutting board and let rest for 5 minutes; this retains juices. Slice against the grain into thin strips.
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Step 7
Arrange sliced steak on a serving platter, drizzle generously with the vibrant herb‑infused chimichurri, and surround with the roasted rosemary potatoes. Serve immediately, allowing guests to spoon extra chimichurri over each bite.
- 1 tspfresh rosemary leaves, chopped
- 1 ½ lbbaby potatoes, halved
- 2 tbspred wine vinegar
- ¼ tspred pepper flakes
Nutritional info
Estimated nutritional value per serving. Not medical advice. Learn more.
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