Sink your fork into a Chimichurri Steak & Mash Plate and you’ll instantly understand why this is a true showstopper for any dinner. This plate is all about juicy, seared steak fanned over pillowy mashed potatoes, drenched in a zippy, herb-packed chimichurri sauce that brings every bite to life. It’s vibrant, savory, and endlessly comforting, marrying bold flavors with hearty, classic comfort. Whether you’re feeding a crowd or just treating yourself, the Chimichurri Steak & Mash Plate will quickly earn a spot in your regular rotation.
Ingredients You’ll Need
Each ingredient in this Chimichurri Steak & Mash Plate has a special role, from adding flavor to building creamy texture or providing a pop of color. These simple but essential items come together to create a plate you’ll crave time and again.
- Sirloin or Ribeye Steak (1½ lb / 700 g): Choose a cut with good marbling for juicy, tender steak that can stand up to the bold chimichurri.
- Olive Oil (2 tbsp): Helps give the steak a beautiful sear and richness in both sauce and marinade.
- Garlic (6 cloves, minced, divided): The backbone of savory flavor; three cloves for the steak and three for the chimichurri sauce.
- Smoked Paprika (1 tsp): Adds depth and a hint of smokiness to the steak rub.
- Salt and Black Pepper (to taste): Season each component to perfection and let the flavors shine.
- Fresh Parsley (1 cup, finely chopped): Brings the chimichurri’s signature freshness and vibrant green color.
- Fresh Cilantro (2 tbsp, finely chopped – optional): Adds an earthy, aromatic note that’s optional but highly recommended.
- Red Wine Vinegar (2 tbsp): Lifts the sauce with a tangy brightness that cuts through the richness of the meat and potatoes.
- Crushed Red Pepper Flakes (½ tsp, or to taste): Throws in just the right kick for the chimichurri.
- Extra-Virgin Olive Oil (½ cup): Luxurious and grassy, it binds the sauce together.
- Yukon Gold Potatoes (2 lb / 900 g, peeled and cubed): Their creamy texture is mashed potato perfection.
- Unsalted Butter (4 tbsp): Adds decadence for that dreamy, melt-in-your-mouth mash.
- Warm Milk or Cream (½ cup): Fluffs up the potatoes and makes them extra smooth.
How to Make Chimichurri Steak & Mash Plate
Step 1: Make the Chimichurri Sauce
Kick things off by mixing the magic. In a bowl, toss together the fresh parsley, cilantro (if using), minced garlic, red wine vinegar, crushed red pepper flakes, extra-virgin olive oil, salt, and black pepper. Give everything a good stir so the flavors get acquainted. Let it sit while you prepare the rest; this resting time lets the sharpness mellow and the herbs infuse the oil. Your Chimichurri Steak & Mash Plate will sing with these bold green flecks!
Step 2: Prepare the Mashed Potatoes
Next up, make those mashed potatoes the stuff of dreams. Boil the peeled and cubed Yukon gold potatoes in salted water for about 15 to 18 minutes — you want them fork-tender, not falling apart. Once drained, mash them with the unsalted butter and warm milk or cream. Go for extra creamy or a bit rustic, depending on your vibe. Don’t forget that final pinch of salt; season until the flavor is just right. Keep the mash warm while your steak is cooking.
Step 3: Season the Steak
Now, bring out the steak and give it some love. Drizzle with olive oil and rub all over with minced garlic, smoked paprika, salt, and black pepper. The paprika adds color and a subtle smokiness, while the garlic infuses the meat to its very core. Let it rest for a few minutes at room temperature as the seasonings work their magic.
Step 4: Sear or Grill the Steak
Get your pan or grill screaming hot — this is the secret to an incredible crust. Sear each steak for 3 to 4 minutes per side for a perfect medium-rare, but adjust the time if you like it more or less cooked. Rest the steak for 5 minutes off the heat; this is crucial so all those flavorful juices redistribute. Finally, slice the steak against the grain for tenderness in every bite.
Step 5: Assemble the Plate
You’re almost there! Spoon a luscious mound of mashed potatoes onto each plate, then fan the sliced steak on top. Now for the showstopper: drizzle the vibrant chimichurri sauce generously over the steak and potatoes. You’ll want to go extra heavy on the sauce — trust me. Gather everyone around and get ready to wow with your Chimichurri Steak & Mash Plate.
Step 6: Serve
Right before serving, hit each Chimichurri Steak & Mash Plate with a final flourish of extra chimichurri and a sprinkle of cracked black pepper. The colors are stunning, the aromas irresistible. Serve immediately for maximum flavor and impact.
How to Serve Chimichurri Steak & Mash Plate
Garnishes
A finishing sprinkle of fresh chopped parsley or cilantro adds a fresh pop of green, while a little extra red pepper flake brings a gentle heat and beautiful color. For an upscale touch, add a few flaky sea salt crystals across the steak just before serving — each little flake brings out a burst of savory flavor on your Chimichurri Steak & Mash Plate.
Side Dishes
This plate is bold, so keep the sides simple. A crisp green salad with a tangy vinaigrette balances the meal, or throw together some buttered green beans, roasted carrots, or grilled asparagus. For a treat, add crusty bread to scoop up every bit of chimichurri sauce left on your Chimichurri Steak & Mash Plate.
Creative Ways to Present
Give your meal visual flair by serving the mashed potatoes in rustic swoops, nestling the sliced steak on top, then zig-zagging the chimichurri sauce across everything. For parties, offer Chimichurri Steak & Mash Plate as mini portions in small bowls or as sliders for an appetizer twist. Garnish with edible flowers or microgreens for a modern restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Leftovers of Chimichurri Steak & Mash Plate store surprisingly well. Once everything has cooled to room temperature, pack the steak, mashed potatoes, and chimichurri sauce separately in airtight containers. The potatoes can be kept refrigerated for up to 3 days, while the steak and sauce will hold for about 4 days.
Freezing
While the mashed potatoes freeze beautifully for up to a month, the steak is best enjoyed fresh but can be sliced and frozen for quick meals. The chimichurri sauce is best made fresh or refrigerated, as freezing can dull the vibrant color and flavor. If you freeze the potatoes, add a splash of cream or butter when reheating.
Reheating
To reheat, microwave the mashed potatoes on medium, stirring occasionally. Rewarm steak slices gently in a skillet with a drizzle of oil to keep them moist. Let the chimichurri come to room temperature before serving so the flavors pop. With just a few minutes, your leftovers will taste almost as magical as when you first made your Chimichurri Steak & Mash Plate.
FAQs
What cut of steak works best for Chimichurri Steak & Mash Plate?
Ribeye and sirloin are both fantastic due to their tenderness and marbling, but you can use flank or strip steak if you prefer. Just watch your cooking times, as leaner cuts may need less heat.
Can I make the chimichurri sauce ahead of time?
Absolutely! Chimichurri tastes even better after a few hours, so you can make it a day before and keep it refrigerated. Bring it to room temperature before serving for best flavor.
Are there alternatives to Yukon gold potatoes?
Yes, russet potatoes work well too, though they may yield a fluffier, less creamy mash. You can even try red potatoes for a more rustic texture and color.
What can I use instead of red wine vinegar in the sauce?
White wine vinegar or lemon juice both make excellent substitutes if you’re out of red wine vinegar. Each lends a slightly different tang, but your Chimichurri Steak & Mash Plate will still taste incredible.
How do I know when the steak is cooked perfectly?
Searing for 3 to 4 minutes per side gets you to juicy medium-rare, but for precision, use a meat thermometer. Medium-rare hits at 135°F (57°C). Let it rest after cooking for the best juiciness.
Final Thoughts
There’s nothing quite like the delight on everyone’s faces when you bring out a Chimichurri Steak & Mash Plate. The bold, herby sauce, juicy steak, and velvety mashed potatoes are pure magic together. If you haven’t tried this dish yet, you’re in for a treat — so grab your ingredients, have fun with the process, and make your dinner unforgettable!
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Chimichurri Steak & Mash Plate Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This recipe for Chimichurri Steak & Mash Plate combines juicy steak, flavorful chimichurri sauce, and creamy mashed potatoes for a satisfying meal that’s bursting with taste.
Ingredients
For the Steak
- 1 1/2 lb (700 g) sirloin or ribeye steak
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and black pepper, to taste
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped (optional but great)
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1/2 cup extra-virgin olive oil
- Salt and black pepper, to taste
For the Creamy Mashed Potatoes
- 2 lb (900 g) Yukon gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 1/2 cup warm milk or cream
- Salt, to taste
Instructions
- Make the Chimichurri – In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper. Mix well and set aside to let flavors develop.
- Prepare the Mashed Potatoes – Boil potatoes in salted water for 15–18 minutes until fork-tender. Drain and mash with butter and warm milk until creamy. Season with salt and keep warm.
- Season the Steak – Rub steaks with olive oil, garlic, smoked paprika, salt, and black pepper.
- Cook the Steak – Heat a cast-iron skillet or grill pan over high heat. Cook steak 3–4 minutes per side for medium-rare (adjust to preference). Rest 5 minutes, then slice against the grain.
- Assemble the Plate – Spoon mashed potatoes onto plates, top with sliced steak, and drizzle generously with chimichurri sauce.
- Serve – Finish with extra chimichurri on the side and cracked black pepper.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Pan-Searing
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Fat: 40 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 42 g
