Chimichurri Steak with Roasted Potatoes

 Oh, this is one of my favorite dinners!  I am not gonna lie . . . this is super good!

2 Russet Potatoes

1/2 cup chopped parsley

2 garlic cloves

2 Roma tomatoes

2 Sirloin steaks

1 Tbsp red wine vinegar

1/4 tsp red pepper flakes

1 tsp dried Oregano

Let's get started . . . 

Preheat your oven to 450 degrees.

Halve the potatoes, then cut each half into four wedges.  Toss the wedges with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.  Place the wedges on a foil lined baking sheet.  Spread into a single layer and roast until potatoes are tender and golden brown, 20 - 25 minutes.  

Stem the parsley.  Mince stems and finely chop leaves.  Mince garlic.  Halve tomatoes lengthwise.  Pat steaks dry, and season both sides with 1/4 tsp salt and a pinch of pepper.  

Combine parsley leaves and stems, red wine vinegar, garlic, red pepper flakes, dried oregano, 2 Tbsp olive oil, 1 Tbsp water and 1/4 tsp salt in a small mixing bowl.  Stir together and set aside to allow flavors to meld.  

Heat 1 tsp olive oil in a medium non-stick pan over medium-high heat.  Add tomatoes to hot pan, cut side down.  Sear until browned, 2 minutes.  Remove from the pan.  When the potatoes have roasted 20 - 25 minutes, add tomatoes to baking sheet, seared side up.  Bake until tomatoes are softened, but not mushy, 3 - 4 minutes.  Remove from oven and set aside.  

Return the pan used to cook the tomatoes to medium-high heat.  Add 1 tsp olive oil and steaks to hot pan.  Sear undisturbed until browned, 3 - 4 minutes.  Flip steaks, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4 - 6 minutes.  Remove steaks from the pan and rest for 5 minutes.  

Serve the potatoes on a plate and place tomatoes next to them.  Slice steak into 1/4" slices.  Serve steak up against potatoes and top with a spoonful of chimichurri.  Serve remaining chimichurri on the side for dipping.  

Trust me when I say this is a fantastic meal.  I didn't discover chimichurri until I was in my 50's.  Honestly, I never thought I'd put anything green on my steak.  But now, I seldomly eat steak without chimichurri.