Get ready to tantalize your taste buds with a culinary journey to Argentina right from your kitchen! This mouthwatering recipe for Steak Patagonian Potatoes and Chimichurri combines perfectly seared ribeye steaks with crispy baby potatoes and a zesty chimichurri sauce that will leave you craving more. With just 30 minutes of your time, you can impress your family and friends with a dish that’s bursting with flavor and authenticity. Whether you’re planning a special dinner or simply want to elevate your weeknight meals, this recipe is sure to become a favorite. Don’t miss out on the chance to savor this Argentinian delight—let’s dive into the cooking process!
Ingredients
- 4 ribeye steaks
- 2 lbs baby potatoes, halved
- 1 cup parsley, chopped
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the baby potatoes under cold water and then halve them. Set aside.
- In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, red pepper flakes, and half of the olive oil. Mix well to create the chimichurri sauce. Season with salt and pepper to taste. Set aside to let the flavors meld.
- Preheat your grill or a large skillet over medium-high heat. While it’s heating, season the ribeye steaks generously with salt and pepper on both sides.
- Add the remaining olive oil to the skillet or brush it onto the grill grates to prevent sticking. Once hot, place the ribeye steaks on the grill or in the skillet. Cook for about 4-5 minutes on each side for medium-rare, adjusting the time according to your preferred doneness.
- While the steaks are cooking, bring a pot of salted water to a boil. Add the halved baby potatoes and cook for about 10-12 minutes, or until fork-tender. Drain and set aside.
- Once the steaks are cooked to your liking, remove them from the heat and let them rest for about 5 minutes. This allows the juices to redistribute for a more flavorful steak.
- While the steaks are resting, you can finish the potatoes. In the same skillet used for the steaks, add the boiled baby potatoes and toss them in the remaining juices for added flavor. Cook for an additional 3-4 minutes until they are slightly crispy on the outside.
- To serve, place a portion of the crispy baby potatoes on each plate, top with a ribeye steak, and generously drizzle the chimichurri sauce over the steak. Enjoy your Argentinian-inspired meal!
Tips
- Choose Quality Steaks: Opt for well-marbled ribeye steaks for maximum flavor and tenderness. The marbling will enhance the juiciness of the meat as it cooks.
- Make Chimichurri Ahead: For an even bolder flavor, prepare the chimichurri sauce a few hours in advance or the night before. This allows the ingredients to meld beautifully.
- Use a Meat Thermometer: To ensure your steaks are cooked to perfection, use a meat thermometer. Aim for 130°F (54°C) for medium-rare, adjusting to your preferred doneness.
- Crisp Those Potatoes: For extra crispy baby potatoes, make sure to toss them in the skillet with the steak juices for the last few minutes of cooking. This adds a delicious flavor boost!
- Let the Steaks Rest: Don’t skip the resting step after cooking your steaks. This crucial time allows the juices to redistribute, resulting in a more flavorful and tender steak.
- Serve with Extra Chimichurri: Don’t be shy with the chimichurri! Serve extra on the side for dipping or drizzling, enhancing every bite of your steak and potatoes.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 15g
Protein: 45g
Fat: 38g
Saturated Fat: 12g
Cholesterol: 130mg
