Steak with Chimichurri Sauce

Step 1

Preheat oven to 425°F. Cut the 1 lb potatoes into 1-inch cubes and toss with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast until golden and tender, about 20 minutes.

Step 2

While potatoes roast, make the chimichurri: finely chop the 1 cup parsley and mince the 3 garlic cloves. In a small bowl, combine with 2 tbsp red wine vinegar, 4 tbsp olive oil, and 1/2 tsp salt. Stir well and set aside.

Step 3

Pat the 1.5 lb steak dry with paper towels and season generously with the remaining salt (about 1/2 tsp) on both sides.

Step 4

Heat a cast-iron skillet over high heat until smoking. Add the steak and sear without moving for 3-4 minutes per side for medium-rare, or until a thermometer reads 130°F. For thicker steaks, add 1-2 minutes per side.

Step 5

Transfer the steak to a cutting board and let it rest for 5 minutes. This keeps the juices inside.

Step 6

Slice the steak against the grain into thin strips. Serve with the roasted potatoes and 1 cup cherry tomatoes, and spoon the chimichurri sauce generously over the top.

Step 7

Optional: add a pinch of red pepper flakes or a squeeze of lemon to the chimichurri for extra brightness.