Savor this juicy steak and crunchy potatoes—elevated with zesty chimichurri! 😍
Ingredients
2 ribeye steaks (8 oz each) 🥩
1 lb baby potatoes, halved 🥔
1/4 cup olive oil 🛢️
1 tsp rosemary, chopped 🌿
Salt and pepper to taste 🧂
1 cup chimichurri sauce (parsley, garlic, olive oil, vinegar, chili) 🌱
1 tbsp butter (optional) 🧈
Instructions
Season steaks with salt and pepper. Grill over medium-high heat for 4-5 minutes per side for medium-rare. 🔥
Let steaks rest, then slice. Top with chimichurri sauce. 🥩
Boil potatoes for 5 minutes, drain. Toss with olive oil, rosemary, salt, and pepper. Roast at 400°F for 25 minutes until crispy. 🥔
Optionally, finish potatoes with butter for extra richness. 🧈
Serve steak alongside potatoes, drizzled with extra chimichurri. 😋
