Argentinian · dinner
Chimichurri Flat Iron with Smashed Potatoes
A steakhouse-style dinner that stays well under 30 minutes, with a herby sauce you whisk together while the potatoes crisp.
- Total time
- 30 min
- Serves
- 2
- Est. cost
- $19
Ingredients
For 2 servings
Meat & poultry
- flat iron steak1 lb
Produce
- baby potatoes1 lb
- parsley1 bunch
- garlic2 clove
Pantry & grains
- red wine vinegar2 tbsp
- olive oil5 tbsp
Spices
- red pepper flakes½ tsp
- salt1 tsp
- black pepper½ tsp
Method
- 1
Pierce the potatoes and microwave in a covered bowl with 2 tbsp water for 6 to 7 minutes, until tender. Take the steak out of the fridge and salt it generously on both sides.
- 2
Finely chop the parsley and garlic. Stir with the vinegar, 1/4 cup olive oil, pepper flakes and 1/4 tsp salt for the chimichurri.
- 3
Heat 1 tbsp oil in a large skillet over medium-high. Gently smash each potato flat, then cook 4 minutes per side with a pinch of salt, until deep golden. Move to a plate.
- 4
Wipe the skillet, add a little oil, and heat on high until it just smokes. Sear the steak 3 to 4 minutes per side for medium-rare (125 to 130°F).
- 5
Rest the steak 5 minutes, then slice against the grain.
- 6
Serve the steak and potatoes with chimichurri spooned over.
Kitchen note
Leftover chimichurri is great on eggs or stirred into the white beans from earlier in the week.Approximate per serving: 690 calories, 47g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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