Grilled Steak with Crispy Roasted Potatoes and Chimichurri
Ingredients:
For the Steak:
2 high-quality steaks (e.g., ribeye, filet mignon, or New York strip), about 1-1.5 inches thick
2 tbsp olive oil
Salt and freshly cracked black pepper, to taste
1 tbsp fresh thyme or rosemary sprigs (optional)
2 tbsp unsalted butter
2 cloves garlic, smashed
For the Crispy Roasted Potatoes:
4 medium Yukon Gold or baby potatoes, cut into 1-inch chunks
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp fresh rosemary, finely chopped
1 tsp garlic powder
For the Chimichurri Sauce:
1 cup fresh parsley, chopped
3 cloves garlic, minced
2 tbsp red wine vinegar
1 tsp dried oregano
½ tsp red pepper flakes (optional)
½ cup olive oil
Salt and pepper, to taste
For the Demi-Glace Sauce:
1 cup beef stock
2 tbsp butter
1 tsp flour (optional, for thickening)
Salt and pepper, to taste
Instructions:
Prepare the Chimichurri Sauce:
In a small bowl, combine the fresh parsley, minced garlic, red wine vinegar, oregano, red pepper flakes (optional), olive oil, salt, and pepper.
Mix well and let sit at room temperature for at least 30 minutes to allow the flavors to meld.
Roast the Potatoes:
Preheat your oven to 400°F (200°C).
Toss the potato chunks with olive oil, salt, pepper, rosemary, and garlic powder.
Spread the potatoes evenly on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy on the outside and tender inside.
Cook the Steak:
Preheat your grill or stovetop skillet to high heat.
Season the steaks generously with salt and pepper.
If using a skillet, add olive oil to the pan and heat until shimmering.
Add the steaks to the pan (or grill), cooking for 3-4 minutes on each side for medium-rare (adjust based on your preference).
In the last minute of cooking, add butter, garlic, and herbs (if using) to the pan. Baste the steaks with the melted butter and aromatics for extra flavor.
Once the steaks are done, remove them from the heat and let them rest for 5-10 minutes before slicing.
Make the Demi-Glace Sauce:
In a small saucepan, heat the beef stock over medium-high heat.
Bring it to a simmer and reduce the liquid by half (about 10 minutes).
Optionally, whisk in 1 tsp of flour to thicken the sauce, and cook for another 2 minutes.
Stir in 2 tbsp of butter until smooth, and season with salt and pepper to taste.
Plate the Dish:
Place the grilled steak on a white plate, drizzling the demi-glace sauce over it.
Arrange the crispy roasted potatoes beside the steak, and add a small dollop of chimichurri sauce on the side for a fresh, herbaceous contrast.
Garnish with additional herbs if desired.
Serve:
Serve the steak immediately while it is hot, alongside the crispy roasted potatoes and vibrant chimichurri for a beautiful and flavorful presentation.
This gourmet meal, with its seared steak, crispy potatoes, and fresh herb garnish, creates an elegant yet comforting dish that’s perfect for a fine dining experience at home.