Pan-Seared Steak with Crispy Potatoes & Chimichurri

• 45 min total
• 20 min hands-on
• Serves 4
• 740 kcal
• 38 g protein

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Ingredients

• 1½ lb top sirloin steak, about 1 inch thick
• 1½ lb baby potatoes, halved (quartered if large)
• ½ cup olive oil
• 1 tbsp vegetable oil
• 1 bunch parsley
• 2 cloves garlic, finely minced
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• salt
• black pepper

Method

1. Put a large rimmed baking sheet in the oven and heat the oven to 425°F (220°C). Pat the steak dry with paper towels and season all over with 1 tsp salt and ½ tsp pepper. Leave it on a plate at room temperature while the potatoes cook.
2. Toss the potatoes with 2 tbsp of the olive oil and ½ tsp salt. Carefully pull out the hot baking sheet, spread the potatoes on it cut-side down, and roast 25–30 minutes without stirring, until the cut sides are deep golden and crisp and a knife slides in easily.
3. While the potatoes roast, make the chimichurri: finely chop the parsley leaves and tender stems (you want about 1 cup) and stir together with the garlic, vinegar, oregano, red pepper flakes, ½ tsp salt and the remaining 6 tbsp olive oil. Let it stand at least 10 minutes.
4. When the potatoes have about 15 minutes left, heat the vegetable oil in a large cast-iron or heavy skillet over medium-high heat until it just begins to smoke. Cut the steak in two if needed so it fits without crowding. Lay it in the pan and cook without moving it until a deep brown crust forms, 4 minutes. Flip and cook 3–5 minutes more.
5. Check the thickest part with an instant-read thermometer: take it off the heat at 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 145°F (63°C), the USDA’s recommended minimum, for medium-well. Rest it on a board for 5 minutes.
6. Slice the steak thinly against the grain and serve with the potatoes, with the chimichurri spooned over both.

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