Chimichurri Over Steak and Mashed Potatoes
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.
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.
Video
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