Chimichurri is an Argentinian sauce known for its bold, bright flavor profile. While traditional Chimichurri consists of chopped parsley, oregano, garlic, olive oil, and vinegar, we chose to up the ante giving ours a deep herbaceous flavor with fresh cilantro, a pop of lime juice, and some heat from chili powder and red pepper flakes. Its fresh, summery taste is the perfect complement for steak as it balances out the steak’s savory, beefy flavor. Feel free to slather it across the steak, potatoes, bell peppers, onions, and anything else in your life that needs a pop of flavor. The mouth-watering seared steak drizzled with chimichurri, crispy potatoes, and charred veggies make for an easy weeknight meal or a “how are you such a good cook?” date night.
Tip: Double the Chimichurri sauce and use it on other meals throughout the week or as a dipping sauce for bread or veggies.
My Cook: Chimichurri Steak
- 2 strip steaks (about 1 lb total)
- 1 tsp salt + more to taste
- ½ tsp black pepper + more to taste
- ¼ cup + 5 tbsp olive oil, divided
- 10 oz new potatoes (1-1.5” diameter)
- 1 red bell pepper
- 1 small yellow onion
- ½ shallot
- 2 garlic cloves
- ¼ cup fresh cilantro
- ¼ cup fresh parsley
- 3 tbsp red wine vinegar
- 2 tbsp lime juice
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp cumin
- Pinch of red pepper flakes
Seasoning tip: To get the most flavor out of your steak season your steaks on all sides with a generous amount of salt right after you bring them home from the store. Pre-seasoning up to three days or at least one hour before cooking allows the salt to permeate throughout the meat providing more flavor.
Pat steaks dry, season with salt and pepper on all sides (unless already seasoned). Place steaks into a freezer bag, pour 2 tbsp olive oil onto steaks and evenly coat. Vacuum seal steaks and place into Suvie pan. Click here for our DIY vacuum sealing guide Cover steaks with water and load into Suvie.
Remove seeds from bell pepper and thinly slice. Peel and thinly slice the onion. Place both into Suvie pan.
Add potatoes to starch pan. Load pans into Suvie, fill the reservoir with water, and enter My Cook settings and set to cook or schedule.
My Cook Settings
Protein: 125 °F for 60 minutes
Vegetable: 10 minutes
Starch: 50 minutes
During the cook, make the chimichurri sauce. Remove cilantro and parsley leaves from stems, discard stems.
Place shallot, garlic, cilantro and parsley leaves into a food processor and blend until finely chopped. Alternatively, mince the shallot, garlic cloves, cilantro, and parsley. Mix the chopped herbs in a small bowl with the red wine vinegar, 5 tbsp olive oil, lime juice, oregano, chili powder, cumin, red pepper flakes, 1 tsp salt, and ½ tsp black pepper.
Allow to rest for at least 30 minutes.
After the cook, remove steaks from Suvie pan and pour off excess water. Drain liquid from bell pepper and onion pan and pat dry. Drizzle olive oil, salt, and pepper to taste over the veggies and return to Suvie.
Remove starch pan, carefully cut potatoes in half (they will still be hot) and place in a dry Suvie pan. Drizzle with olive oil, salt, and pepper to taste. Return to vacant Suvie side. Broil for 10 minutes, stir, then broil for 10 more minutes. Remove when the potatoes have become crisp and the bell pepper and onion are browned.
While the potatoes, bell pepper, and onion broil, sear your steaks.
Heat a skillet (preferably cast iron) over high heat then drizzle in olive oil. Wait for the oil to become very hot, almost smoking, then add steak. Sear steak until well browned on all sides, about 45 seconds to a minute per side. Brown the fat cap by pressing it against the bottom of the skillet for an additional 30 seconds. Lower heat if the pan begins to smoke in excess. Repeat with remaining steak. Transfer steaks to a wooden cutting board and allow to rest until the bell pepper and onion is finished broiling.
To serve slice each steak across the grain and place on two plates. Divide the bell pepper, onion, and potatoes between the two plates. Spoon the chimichurri sauce over the steak and enjoy!
While steak is often best paired with a big and bold red wine, the chimichurri sauce can be easily overwhelmed by full-bodied wines. We recommend a well balanced Cabernet Sauvignon.