Description

Steak and potatoes are a classic combination that never fails to impress. This delightful dish features perfectly seared ribeye steak paired with crispy roasted Yukon gold potatoes, all enhanced by a zesty chimichurri sauce. In just 5 minutes, you can whip up this vibrant sauce, making every bite a flavor explosion. Ideal for family dinners or casual gatherings, this recipe promises culinary satisfaction and unforgettable moments around the table.

Ingredients

Scale

1 ribeye steak (1 lb)
1 lb Yukon gold potatoes
1/4 cup fresh parsley, chopped
2 garlic cloves, minced
2 tbsp red wine vinegar
1/2 tsp red pepper flakes
3 tbsp olive oil (divided)
Juice of 1 lemon
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F (220°C).
Season the ribeye steak with salt and pepper on both sides.
Wash and chop Yukon gold potatoes into 1-inch cubes; toss with olive oil, salt, and pepper.
Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.
Heat a cast-iron skillet over medium-high heat and sear the steak for about 4-5 minutes per side until desired doneness is reached.
In a bowl, combine parsley, minced garlic, red wine vinegar, red pepper flakes, lemon juice, salt, pepper, and remaining olive oil; mix well.
Slice the steak against the grain and plate it alongside roasted potatoes; drizzle generously with chimichurri sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking and Searing
Cuisine: American

Nutrition

Serving Size: 1 steak and potato serving (approx. 300g)
Calories: 540
Sugar: 2g
Sodium: 420mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 32g
Cholesterol: 90mg