Seared Chimichurri Flank Steak with Smoky Roasted Potatoes

Preparation

20 Mins

Cooking time

25 Mins

Serving

This meal delivers bold, herby Argentine flavour with minimal fuss — the chimichurri doubles as both a marinade and a finishing sauce, so you’re never doing extra work. While the potatoes roast hands-free in the oven, you’re free to focus on getting that perfect sear on the steak.

Ingredients

For the Chimichurri

1 cup fresh flat-leaf parsley, finely chopped
2 tbsp fresh oregano leaves, finely chopped (or 2 tsp dried oregano)
3 garlic cloves, minced
3 tbsp red wine vinegar
½ tsp smoked paprika
½ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper
½ cup olive oil

For the Flank Steak

1½ lb flank steak
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the Smoky Roasted Potatoes

1½ lb baby potatoes, halved
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Steps

Preheat your oven to 425°F. Line a large baking sheet with foil to keep cleanup easy.
In a bowl, toss the halved baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them cut-side down in a single layer on the prepared baking sheet and slide them into the oven. Set a timer for 25 minutes.
While the potatoes get started in the oven, make your chimichurri. Combine the parsley, oregano, garlic, red wine vinegar, smoked paprika, red pepper flakes, salt, and pepper in a bowl. Stir in the olive oil until everything is well mixed. Set aside — the flavours will keep building as it sits.
Pat the flank steak dry with paper towels. Rub it all over with smoked paprika, garlic powder, salt, and pepper. Drizzle with olive oil and rub it in.
Spoon about 2 tbsp of the chimichurri over the steak and rub it in as a quick marinade. Let it sit at room temperature while you heat your pan, at least 5 minutes.
Heat a large cast iron skillet or heavy pan over high heat until it just begins to smoke. Place the steak in the pan and sear without moving it for 4 to 5 minutes, until a deep brown crust forms on the bottom.
Flip the steak and sear for another 3 to 4 minutes for medium-rare, or until it reaches your preferred doneness. A visual cue: the edges should look cooked about halfway up the side of the steak.
While the steak finishes searing, check the potatoes — they should be golden and crispy on the cut sides. If they need a few more minutes, leave them in while the steak rests.
Transfer the steak to a cutting board and let it rest for 5 to 7 minutes. Do not skip this step — it keeps every slice juicy.
Slice the steak thinly against the grain at a slight angle. Arrange the slices on a platter alongside the roasted potatoes, then spoon the remaining chimichurri generously over the steak and serve any extra sauce at the table.

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