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Chimichurri Steak with Garlic Mashed Potatoes on Wooden Board

Chimichurri Steak with Garlic Mashed Potatoes

Transform your dinner routine into a restaurant-quality experience with this showstopping Chimichurri Steak with Garlic Mashed Potatoes. A perfectly seared skirt or flank steak, cooked to juicy medium-rare perfection, is sliced thin and served over a bed of the creamiest, most buttery garlic mashed potatoes you’ve ever tasted. The crowning glory is a vibrant, herbaceous chimichurri sauce—a bright and tangy blend of fresh parsley, cilantro, garlic, and red wine vinegar that cuts through the richness of the beef and potatoes beautifully. Ready in just 45 minutes, this impressive meal is perfect for date nights, dinner parties, or whenever you’re craving something truly special without the steakhouse price tag.

 

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Chimichurri Sauce:

  • 1 cup fresh flat-leaf parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • 4 cloves garlic, minced or finely grated
  • 2 tablespoons fresh oregano leaves, chopped (or 1 tablespoon dried)
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the Steak:

  • 2 pounds skirt steak or flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

For the Garlic Mashed Potatoes:

  • 2 pounds Yukon Gold or russet potatoes, peeled and quartered
  • 6 cloves garlic, peeled (4 whole, 2 minced)
  • ½ cup whole milk or heavy cream, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • ½ teaspoon white or black pepper
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Make the chimichurri: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, oregano, and red pepper flakes. Pour in the red wine vinegar and extra virgin olive oil. Stir well, then add salt and pepper. Let it sit at room temperature for at least 20 minutes before serving (up to 4 hours is ideal for flavor development).
  2. Start the potatoes: Place the peeled and quartered potatoes and 4 whole garlic cloves in a large pot. Cover with cold water by about an inch and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender (a knife should slide in with no resistance).
  3. Prepare the steak: Remove the steak from the refrigerator 20-30 minutes before cooking to let it come to room temperature. This ensures even cooking. Pat the steak completely dry with paper towels—this is crucial for a good sear. Season generously on both sides with salt and pepper.
  4. Sear the steak: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s smoking hot. Add 2 tablespoons of olive oil. Carefully place the steak in the pan (it should sizzle immediately). For skirt or flank steak, cook for 3-5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer for precision: 130-135°F for medium-rare. Do not move the steak while it sears—you want that deep, brown crust.
  5. Rest the steak: Transfer the cooked steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes. This is non-negotiable; resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.
  6. Finish the mashed potatoes: Once the potatoes are tender, drain them well and return them to the hot pot for a minute to steam off any excess moisture. Pass the potatoes through a ricer or mash them with a potato masher. Add the softened butter and the 2 remaining minced garlic cloves, and begin mashing. Gradually pour in the warmed milk or cream while continuing to mash or stir until you reach your desired consistency. Season with salt and white or black pepper to taste.
  7. Slice and serve: Slice the rested steak thinly against the grain. This is essential for tenderness, especially with skirt or flank steak. Look for the lines of the muscle fibers and slice perpendicular to them. Serve the sliced steak over a generous scoop of garlic mashed potatoes, and spoon a generous amount of fresh chimichurri over the top. Garnish with fresh chopped chives.

Notes

  • Make Chimichurri Ahead: The chimichurri sauce can be made up to 6 hours in advance and kept at room temperature. If making a day ahead, refrigerate but bring back to room temperature before serving.
  • Resting is Crucial: Do not skip resting the steak. Cutting into it immediately will release all the juices onto the cutting board instead of keeping them in the meat.
  • Slice Against the Grain: For tough cuts like flank and skirt, slicing with the grain results in long, chewy strands. Always slice thinly against the grain for maximum tenderness.
  • Potato Tips: Yukon Gold potatoes create naturally buttery, creamy mashed potatoes. Avoid over-mashing or using a food processor, which can turn potatoes gluey. Mash by hand or use a ricer.
  • Garlic Variation: For milder garlic flavor in the potatoes, roast the 4 whole garlic cloves before adding them to the pot. For extra garlic punch, add an additional raw minced clove at the end.
  • Leftover Steak: Store leftover steak separately from potatoes and chimichurri. Slice and reheat gently in a skillet with a splash of beef broth to avoid overcooking.
  • Wine Pairing: A bold Malbec from Argentina is the classic pairing for chimichurri steak. The wine’s dark fruit and smoky notes complement the herbaceous sauce beautifully.

Find it online: https://juicymeatrecipes.com/chimichurri-steak-with-garlic-mashed-potatoes/