Herb-Crusted Sirloin Steak with Chimichurri Tomatoes and Roasted Potatoes

This sirloin steak recipe brings together bold, herbaceous flavors and comforting sides for a satisfying dinner. The steak is seasoned with a custom fry seasoning blend and seared to perfection, then paired with sweet roasted heirloom grape tomatoes tossed in vibrant chimichurri. The result is a juicy, flavorful main that’s anything but ordinary.

On the side, crispy roasted red potatoes with shallot add a hearty, savory element, while tender green beans finished with butter provide a fresh, bright balance. This complete meal is easy enough for a weeknight but impressive enough for company.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all produce. Halve the tomatoes. Cut potatoes into ½-inch-thick wedges. Halve, peel and slice shallot into ½-inch-thick pieces. Trim green beans if needed.
2. Line a baking sheet with parchment paper; arrange tomatoes cut sides up on the sheet, leaving space between each. Season lightly with salt. On a separate baking sheet, toss potatoes and shallot with a large drizzle of oil, half the Fry Seasoning (reserve the rest), salt and pepper. Roast tomatoes on top rack and potatoes on middle rack until browned and tender, 20-25 minutes, swapping rack positions halfway through.
3. While veggies roast, pat steak dry with paper towels and season all over with remaining Fry Seasoning, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and sear undisturbed for 1 minute per side. Reduce heat to medium and cook to desired doneness, 2-4 minutes per side (reduce heat if browning too quickly; for thicker steaks, cook longer). Turn off heat; transfer steak to a cutting board. Wipe out pan.
4. Add green beans and ¼ cup water to the same pan over high heat. Cover and cook, stirring occasionally, until beans begin to soften and turn bright green, 3-5 minutes. Stir in ½ tablespoon butter until beans are coated, about 30 seconds. Season with salt and pepper.
5. Once tomatoes are done, transfer to a small bowl; stir in chimichurri until evenly combined.
6. Thinly slice steak against the grain. Divide steak, potatoes and green beans between plates. Top steak with as many chimichurri-roasted tomatoes as desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or flank steak. Adjust cooking time as needed.

What can I use instead of chimichurri?

If you don’t have chimichurri, you can make a quick version with parsley, garlic, olive oil, vinegar and red pepper flakes.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.