Argentine Chimichurri Steak with Roasted Potatoes

Ingredients

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 1 1/2 pounds sirloin or flank steak
• 1 packed cup fresh flat-leaf parsley leaves
• 2 tablespoons fresh oregano leaves or 2 teaspoons dried oregano
• 3 garlic cloves, finely chopped
• 1/2 teaspoon red pepper flakes
• 3 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil

Steps

1. Heat the oven to 425°F. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and half the pepper. Roast cut-side down for 25 to 30 minutes until crisp and tender.
2. Finely chop the parsley and oregano. Combine them with the garlic, red pepper flakes, vinegar, extra-virgin olive oil, and 1/4 teaspoon salt. Let the chimichurri stand while the potatoes roast.
3. Pat the steak dry and season both sides with the remaining 1/2 teaspoon salt and pepper.
4. Heat the remaining 1 tablespoon olive oil in a heavy skillet over medium-high heat. Cook the steak for 4 to 6 minutes per side, depending on thickness, until it reaches your preferred doneness.
5. Rest the steak for 8 minutes, then slice it thinly across the grain.
6. Spoon some chimichurri over the steak and serve with the roasted potatoes and remaining sauce.

Allergen note: No major allergens are expected, but check packaged ingredients if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.