Steak, Potatoes, and Tomatoes with Quick Chimichurri
Total Time: 35 mins | Yields: 4 Servings
1 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped (about 1/2 cup)
½ cup plus 3 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh oregano leaves, roughly chopped (about 2 tablespoons)
2 tablespoons red wine vinegar
4 teaspoons kosher salt, divided
2 large garlic cloves, grated with a Microplane grater (about 1/2 teaspoon)
¼ teaspoon crushed red pepper
1 ½ pounds small golden potatoes, halved lengthwise (about 4 cups)
¾ teaspoon black pepper, divided
2 (1-pound) boneless strip steaks or 2 pounds hanger steaks
3 tablespoons canola oil
2 large (11-ounce) heirloom tomatoes or beefsteak tomatoes, cut into 1/2-inch-thick slices
Flaky sea salt, for garnish
Directions
Preheat oven to 450°F. Stir together parsley, 1/2 cup olive oil, oregano, vinegar, 1 teaspoon salt, garlic, and crushed red pepper in a small bowl until combined; set chimichurri aside.
Toss together potatoes, 1/4 teaspoon black pepper, 1 teaspoon salt, and remaining 3 tablespoons olive oil on a large rimmed baking sheet until evenly coated. Roast potatoes in preheated oven until crispy and fork tender, about 20 minutes, stirring once during final 5 minutes of roasting time. Remove from oven.
While potatoes roast, sprinkle steaks evenly with remaining 2 teaspoons salt and remaining 1/2 teaspoon black pepper. Heat canola oil in a large cast-iron skillet over high until oil smokes. Add steaks to skillet; reduce heat to medium-high, and cook, undisturbed, until steaks are evenly browned on bottoms, about 5 minutes. Flip steaks, and cook, undisturbed, until browned on other side, about 5 minutes. Place steaks upright on their sides in skillet; cook, rotating occasionally on their sides and holding upright, until a thermometer inserted in thickest portion of steak registers 130°F for medium-rare, or to desired degree of doneness, 5 to 10 minutes for strip steaks or about 2 minutes for hanger steaks. Transfer to a cutting board, and let rest 5 minutes.
Cut steaks into 1/2-inch-thick slices, and divide evenly among 4 plates. Arrange potatoes and tomatoes evenly on plates. Drizzle evenly with reserved chimichurri, and garnish with flaky sea salt. |
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472 Monaco Dr. in Punta Gorda, Florida
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3 Beds + Den | 2 Baths | 2,996 SqFt | $950,000
Take a look at this IMMACULATE sailboat waterfront home with a DOCK & LIFT in the beautiful Burnt Store Isles. This gorgeous home offers tray ceilings, recessed and pendant lighting, plantation shutters, built-in features, tile flooring throughout, breath-taking canal views, and SO MUCH MORE! Call us to schedule your appointment TODAY!
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