Chimichurri over steak and mashed potatoes is one of those meals that hits every craving—juicy, pan-seared steak, creamy mashed potatoes, and a punchy green sauce that ties it all together. The tangy parsley-based chimichurri adds freshness that cuts through the richness of the meat and potatoes. I love making this when I want something bold but still simple enough for a weeknight dinner. It’s easy to prep, easy to clean up, and tastes like something from a nice restaurant. Once you try homemade chimichurri, you’ll never go back to bottled sauces.
What is Chimichurri Sauce?
Chimichurri is a fresh herb sauce that originated in Argentina. It’s made with parsley, garlic, vinegar, and olive oil—bright, herby, and slightly spicy. Pairing it with steak and mashed potatoes makes the perfect balance of flavors: the steak gives that smoky, savory bite; the mashed potatoes keep it cozy and creamy; and the chimichurri adds a fresh, acidic kick that pulls it all together.
The traditional recipe uses red wine vinegar, but this version swaps it for apple cider vinegar since it’s more accessible and adds a mild, fruity tang that complements the parsley and garlic beautifully.
You can use this same chimichurri recipe for grilled chicken, shrimp, or roasted veggies—it’s super versatile and adds flavor to anything you drizzle it on.
Ingredients You’ll Need
For the Chimichurri Sauce
½ cup parsley (a generous handful)
1 tbsp shallot, minced
1 tbsp garlic, minced
½ cup olive oil
Oregano, to taste
2 tbsp apple cider vinegar
Salt, to taste
Red pepper flakes, for heat
For the Steak
Ribeye steak (or any cut you love)
Avocado oil, for frying
Salt and black pepper
Butter
Garlic cloves (for basting)
For the Mashed Potatoes
Yellow potatoes
Water, for boiling
Butter, melted
Garlic powder
Salt
White pepper
How to Make Chimichurri Over Steak and Mashed Potatoes
Prepare the Mashed Potatoes
Peel and cube the yellow potatoes into even-sized pieces.
Boil in salted water until soft and cooked through, about 15–20 minutes.
Drain the potatoes and use a mesh sieve or potato ricer for a smooth texture.
Gradually add unmelted butter and warm milk while mashing.
Season with garlic powder, salt, and white pepper. Mix until creamy and smooth.
Tip: Don’t rush this step. Warm milk and butter make the potatoes extra fluffy instead of sticky.
Make the Chimichurri Sauce
Finely chop the parsley by hand. Avoid using a food processor—it can turn your sauce into a paste instead of keeping it chunky.
Add minced shallot, garlic, oregano, salt, and red pepper flakes.
Stir in apple cider vinegar and olive oil until well combined.
Let the sauce rest for 10 minutes before serving. The longer it sits, the more flavorful it becomes.
Cook the Steak
Pat your ribeye steak dry and season both sides generously with salt and black pepper.
Heat avocado oil in a heavy skillet (cast iron/stainless steel works best) over medium-high heat.
Sear the steak for about 3–4 minutes per side, depending on thickness.
Add butter and garlic to the pan, then tilt the pan and spoon the melted butter over the steak for extra flavor.
Rest the steak for at least 5 minutes before slicing.
Note: Resting helps keep the juices inside so your steak stays tender.
Plate and Serve
Spoon a generous scoop of mashed potatoes onto your plate.
Slice the steak and place it on top or to the side.
Drizzle the chimichurri sauce over the steak and let it run into the potatoes.
Finish with a sprinkle of salt or an extra drizzle of olive oil if you like things rich.
That’s it. You’ve got a balanced, restaurant-style dinner that’s both comforting and flavorful.
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Chimichurri Sauce Tips
Chop Your Parsley by Hand
It’s tempting to toss everything in a food processor, but resist that urge. When parsley gets over-blended, it releases too much moisture, and your chimichurri turns into a green paste. Chopping by hand gives you better texture and flavor separation. Each bite will have tiny pops of garlic, vinegar, and herbs instead of one blended taste. It’s a bit more work, but the freshness you get is worth every minute.
Balance the Sauce with Vinegar and Salt
Chimichurri is all about balance—herby, tangy, and slightly spicy. If it tastes too oily, add a splash more vinegar. If it’s too sharp, stir in a bit more olive oil. Salt ties everything together, so don’t hold back. Always taste and adjust before serving—it should feel fresh and punchy, not bland or heavy.
Don’t Skip Resting the Steak
Resting is key to keeping your steak juicy. When meat cooks, the juices move toward the surface. If you slice it right away, all that flavor ends up on the plate. Giving it 5–10 minutes allows the juices to settle back in, so your steak stays moist and flavorful. You can cover it loosely with foil to keep it warm while you finish your mashed potatoes.
Use Yellow Potatoes for Creaminess
Yellow potatoes (like Yukon Gold) have a naturally buttery flavor and creamy texture. They’re perfect for mashed potatoes because they don’t get gluey easily. If you only have russet potatoes, that’s fine too—they just give a lighter, fluffier mash. For the best results, mash while they’re hot and avoid overmixing. The more you stir, the denser they’ll become.
Serving Ideas
Serve with roasted asparagus or green beans for extra color.
Add a squeeze of lemon over the steak for brightness.
Make it a weekend meal by pairing with a glass of red wine.
This chimichurri over steak and mashed potatoes recipe is one of those simple but impressive meals that never fails. You get the perfect mix of creamy, juicy, and fresh all in one plate. Once you’ve made it, you’ll see how easy it is to tweak—different herbs, different cuts of steak, or even swapping potatoes for rice. It’s a go-to recipe that makes dinner feel special without the stress.
Chimichurri Over Steak and Mashed Potatoes
Ingredients
For the Chimichurri Sauce
- ½ cup parsley a generous handful
- 1 tbsp shallot minced
- 1 tbsp garlic minced
- ½ cup olive oil
- Oregano to taste
- 2 tbsp apple cider vinegar
- Salt to taste
- Red pepper flakes for heat
For the Steak
- Ribeye steak or any cut you love
- Avocado oil for frying
- Salt and black pepper
- Butter
- Garlic cloves for basting
For the Mashed Potatoes
- Yellow potatoes
- Water for boiling
- Butter melted
- Garlic powder
- Salt
- White pepper
Instructions
Prepare the Mashed Potatoes
- Peel and cube the yellow potatoes into even-sized pieces.
- Boil in salted water until soft and cooked through, about 15–20 minutes.
- Drain the potatoes and use a mesh sieve or potato ricer for a smooth texture.
- Gradually add unmelted butter and warm milk while mashing.
- Season with garlic powder, salt, and white pepper. Mix until creamy and smooth.
Make the Chimichurri Sauce
- Finely chop the parsley by hand. Avoid using a food processor—it can turn your sauce into a paste instead of keeping it chunky.
- Add minced shallot, garlic, oregano, salt, and red pepper flakes.
- Stir in apple cider vinegar and olive oil until well combined.
- Let the sauce rest for 10 minutes before serving. The longer it sits, the more flavorful it becomes.
Cook the Steak
- Pat your ribeye steak dry and season both sides generously with salt and black pepper.
- Heat avocado oil in a heavy skillet (cast iron/stainless steel works best) over medium-high heat.
- Sear the steak for about 3–4 minutes per side, depending on thickness.
- Add butter and garlic to the pan, then tilt the pan and spoon the melted butter over the steak for extra flavor.
- Rest the steak for at least 5 minutes before slicing.
Plate and Serve
- Spoon a generous scoop of mashed potatoes onto your plate.
- Slice the steak and place it on top or to the side.
- Drizzle the chimichurri sauce over the steak and let it run into the potatoes.
- Finish with a sprinkle of salt or an extra drizzle of olive oil if you like things rich.
