Seared Steak with Chimichurri Potatoes and Spinach

This seared steak recipe delivers a perfectly crusted, juicy steak every time. Paired with a vibrant homemade chimichurri made from fresh parsley, garlic, chili flakes, lemon and oregano, the potatoes become irresistibly flavorful.

Served over a bed of baby spinach, this dish is a complete, well-balanced meal that’s as beautiful as it is delicious. Perfect for a weeknight dinner or a special occasion.

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Ingredients

2 steaks (such as ribeye or sirloin)View ingredient guideLike ingredientDislike ingredient

1 lb baby potatoesView ingredient guideLike ingredientDislike ingredient

1 cup fresh parsley, finely choppedView ingredient guideLike ingredientDislike ingredient

4 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 tsp red chili flakesView ingredient guideLike ingredientDislike ingredient

Juice of 1 lemonView ingredient guideLike ingredientDislike ingredient

1 tsp dried oreganoView ingredient guideLike ingredientDislike ingredient

1/3 cup olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 cups baby spinachView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain and set aside.
2. While the potatoes cook, make the chimichurri: In a bowl, combine the chopped parsley, minced garlic, chili flakes, lemon juice, dried oregano and olive oil. Season with salt and pepper to taste. Stir well and set aside.
3. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
4. Heat a cast-iron skillet or heavy pan over high heat until smoking. Add a drizzle of oil, then carefully place the steaks in the pan. Sear for 3-4 minutes per side for medium-rare or until desired doneness. Remove steaks and let rest for 5 minutes.
5. In the same skillet, add the cooked potatoes and half of the chimichurri. Toss to coat and heat through for 1-2 minutes.
6. Arrange the baby spinach on plates. Slice the rested steak against the grain and place over the spinach. Spoon the chimichurri potatoes alongside. Drizzle remaining chimichurri over the steak and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender cut like ribeye, sirloin or filet mignon works well.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

Can I make the chimichurri ahead of time?

Absolutely! It can be made up to a day in advance and stored in the refrigerator.