Steak, Potatoes and Tomatoes with Quick Chimichurri

Name: Steak, Potatoes and Tomatoes with Quick Chimichurri
Prep time: 10 min
Cook time: 25 min
Yield: Serves 4
Ingredients: 3 ButcherBox.ca New York striploin steaks, AAA, Grass Fed; 1 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped; 1/2 cup plus 3 tbsp extra virgin olive oil, divided; 3 tbsp fresh oregano leaves, roughly chopped; 2 tbsp red wine vinegar; 4 tsp Kosher salt, divided; 2 large garlic cloves, grated with a microplane grater; 1/4 tsp crushed red chili flakes; 1 1/2 lb small golden potatoes, cut in half lengthwise; 3/4 tsp freshly cracked black pepper, divided; 3 tbsp avocado or other high smoke point oil; 2 large heirloom (or beefsteak) tomatoes, cut into 1/2 inch slices; for garnish flaky sea salt

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4 people

00h 10

00h 25

Elevate your dinner experience with our mouthwatering Steak, Potatoes, Tomatoes, and Quick Chimichurri recipe featuring ButcherBox.ca's premium AAA NY striploin steaks. This restaurant-quality dish combines the rich, tender flavour of perfectly pan seared AAA striploin steaks with crispy roasted potatoes and juicy heirloom tomatoes, all topped with a vibrant, zesty chimichurri sauce.

Ingredients and Method

Ingredients

3 ButcherBox.ca New York striploin steaks, AAA, Grass Fed
1 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
1/2 cup plus 3 tbsp extra virgin olive oil, divided
3 tbsp fresh oregano leaves, roughly chopped
2 tbsp red wine vinegar
4 tsp Kosher salt, divided
2 large garlic cloves, grated with a microplane grater
1/4 tsp crushed red chili flakes
1 1/2 lb small golden potatoes, cut in half lengthwise
3/4 tsp freshly cracked black pepper, divided
3 tbsp avocado or other high smoke point oil
2 large heirloom (or beefsteak) tomatoes, cut into 1/2 inch slices
for garnish flaky sea salt

Method

Preheat oven to 450°F. While it's heating, stir together parsley, 1/2 cup olive oil, oregano, vinegar, 1 tsp salt, garlic, and crushed red pepper in a small bowl until combined; set chimichurri aside to allow flavours to meld.
Toss potatoes with 1/4 tsp black pepper, 1 tsp 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 tsp salt and remaining 1/2 tsp black pepper. Heat avocado oil in a large cast-iron skillet over high until oil just begins to smoke. 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 edges 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.
Transfer steaks to a cutting board, and let rest 5 minutes.
Slice steaks, against the grain, into 1/2-inch-thick slices, and divide evenly among 4 plates. Arrange potatoes and tomatoes evenly on plates. Drizzle evenly with premade chimichurri, and garnish with flaky sea salt.

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