Sizzling Steak with Chimichurri and Roasted Potatoes 

Fire up your taste buds with this zesty, herb-packed steak dinner!

Ingredients:

1 large sirloin steak (about 1 lb) 

1 lb baby potatoes, halved 

2 tbsp olive oil 

1 tsp salt 

1 tsp black pepper 

1 tsp smoked paprika 

1 cup fresh parsley, finely chopped 

1/4 cup fresh cilantro, chopped 

2 garlic cloves, minced 

1/4 cup red wine vinegar 

1/2 cup olive oil (for chimichurri) 

1 tsp red pepper flakes 

Instructions:

Chimichurri Sauce: In a bowl, mix parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and a pinch of salt.

Set aside to meld flavors. 

Roast Potatoes: Preheat oven to 400°F (200°C).

Toss potatoes with 1 tbsp olive oil, salt, pepper, and smoked paprika. Roast for 25-30 minutes until crispy and golden. 

Season the Steak: Rub steak with 1 tbsp olive oil, salt, and pepper. Let it rest for 15 minutes. 

Grill the Steak: Heat a grill pan over high heat.

Sear steak for 4-5 minutes per side for medium-rare. Let it rest for 5 minutes, then slice against the grain. 

Assemble: Plate the sliced steak with roasted potatoes.

Spoon chimichurri generously over the steak. 

Serve: Enjoy this vibrant, flavorful meal hot off the grill! 

This dish brings together tender steak, tangy chimichurri, and crispy potatoes for a perfect balance of flavors