Ingredients (steak)
- 1 1/2 lbs of sirloin steak
- 3 tablespoons of olive oil, divided
- 1 teaspoon of salt, divided
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
Ingredients (potatoes)
- 2 lbs of baby
potatoes
- Salt and pepper for seasoning potatoes
- 2 tablespoons of butter (melted)
- 1 tablespoon of olive oil
- 1/2 teaspoon of thyme
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of dried rose mary
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of ground sage
- grated parmesan cheese if desired
Chimichurri
- 1/2 cup of fresh parsley, finely chopped
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of red pepper flakes
- Pinch of kosher salt
- a few drops of lemon juice
Instructions:
- Boil potatoes in salted water for 12-15 minutes until fork-tender. Drain well and let steam dry for a few minutes.
- Heat oven to 450°F. Place potatoes on a lightly greased baking sheet and gently smash each one. Spinkle potatoes with salt and pepper. Then combine melted butter, olive oil,
rose mary, oregano, thyme, garlic powder, and sage. Gently bruch over potatoes. Bake 25-30 minutes or until golden and crispy. (optional: sprinkle with parmesan cheese for the last 5
minutes of baking)
- Pat steak dry and season with salt, pepper and garlic powder. Heat skillet over high heat with remaining 1 tablesppon of olive oil. Sear steak for 3-5 minutes per side, depending on
thickness, until cooked to your liking. Rest for 5-10 minutes, then slice against the grain.
- Mix parsley, olive oil, vinegar, garlic, oregano and red pepper flakes to make the chimichurri, Season to taste.
- Serve sliced steak with the crispy smashed potatoes and spoon on chimichurri over both.
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