Grilled Steak with Chimichurri

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🥩 Grilled Steak with Chimichurri, Creamy Mashed Potatoes & Roasted Asparagus

A restaurant-quality steak dinner that’s surprisingly easy to make at home! Juicy grilled steak is topped with a vibrant homemade chimichurri sauce and served alongside buttery mashed potatoes and tender roasted asparagus.

⏱ Prep Time: 20 minutes
🍳 Cook Time: 25 minutes
⏰ Total Time: 45 minutes
🍽 Servings: 4

🛒 Ingredients

🥩 For the Steak

  • 2 ribeye or New York strip steaks (about 10–12 oz / 280–340 g each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp smoked paprika (optional)

🌿 Chimichurri Sauce

  • 1 cup fresh parsley, finely chopped
  • 2 tbsp fresh cilantro (optional)
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • 2 tbsp red wine vinegar
  • ½ cup extra virgin olive oil
  • Salt and black pepper, to taste

🥔 Creamy Mashed Potatoes

  • 2 lbs (900 g) Yukon Gold potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • ½ cup warm heavy cream or whole milk
  • ¼ cup sour cream (optional)
  • Salt and pepper, to taste
  • Chopped parsley for garnish

🌱 Roasted Asparagus

  • 1 bunch asparagus, trimmed
  • 1 tbsp olive oil
  • Salt and pepper
  • 1 garlic clove, minced (optional)
  • Lemon wedges for serving

👩‍🍳 Instructions

1️⃣ Make the Chimichurri

  1. Combine parsley, cilantro, garlic, oregano, and red pepper flakes in a bowl.
  2. Stir in vinegar and olive oil.
  3. Season with salt and pepper.
  4. Let it rest for at least 15 minutes for the flavors to develop.

2️⃣ Prepare the Mashed Potatoes

  1. Boil potatoes in salted water for 15–18 minutes until fork-tender.
  2. Drain well.
  3. Mash with butter until smooth.
  4. Add warm cream and sour cream.
  5. Season with salt and pepper.
  6. Keep warm.

3️⃣ Roast the Asparagus

  1. Preheat oven to 425°F (220°C).
  2. Toss asparagus with olive oil, garlic, salt, and pepper.
  3. Roast for 10–12 minutes, until tender with lightly browned tips.

4️⃣ Cook the Steak

  1. Pat steaks dry with paper towels.
  2. Rub with olive oil and season with salt, pepper, garlic powder, and paprika.
  3. Heat a cast-iron skillet or grill over high heat.
  4. Cook:
    • Rare: 3–4 minutes per side
    • Medium-Rare: 4–5 minutes per side
    • Medium: 5–6 minutes per side
  5. Transfer to a plate and let rest for 5–10 minutes before slicing.

🍽 Assemble

  • Spoon a generous serving of mashed potatoes onto each plate.
  • Add the roasted asparagus.
  • Slice the steak against the grain.
  • Spoon chimichurri generously over the steak.
  • Garnish with extra parsley and serve immediately.

💡 Tips

  • Let the steak come to room temperature for 30 minutes before cooking.
  • Always rest the steak before slicing to keep it juicy.
  • Yukon Gold potatoes create the creamiest mash.
  • Chimichurri tastes even better if made a few hours in advance.

Enjoy this flavorful steakhouse-style meal with your favorite glass of wine or a fresh green salad! 🍷🥩🌿

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