If you’re craving a meal that feels like a celebration on a plate, the Chimichurri Steak & Mash Plate is just what you need. Imagine perfectly seared steak, buttery mashed potatoes, and a punchy homemade chimichurri sauce coming together to deliver flavor in every bite. This dish is all about vibrant contrasts: rich and creamy, tangy and fresh, hearty yet bright. It’s the kind of meal that feels special enough for company but simple enough for any weeknight. Let’s dive right in!
Ingredients You’ll Need
Each ingredient in this recipe brings its own magic, and when combined, they create a dish that’s both classic and boldly flavorful. There’s nothing complicated here—just straightforward ingredients working in harmony to make your Chimichurri Steak & Mash Plate truly unforgettable.
- Steak: Ribeye or sirloin offers juicy flavor and just enough marbling for a luxurious texture—choose your favorite cut or whatever looks best at the butcher.
- Olive oil: For searing the steak and marrying flavors in the chimichurri, this oil adds rich mouthfeel and a touch of fruitiness.
- Garlic: Minced garlic wakes up both the steak and the chimichurri with its irresistible aroma and bite.
- Smoked paprika: Adds gentle warmth and a hint of woodsy flavor, making the steak taste just a little more special.
- Salt and black pepper: Classic seasonings that let each component shine—don’t skimp!
- Fresh parsley: The star of chimichurri; its vivid green color and grassy flavor make the sauce fresh and lively.
- Fresh cilantro (optional): If you love a bit of herbal complexity, toss in cilantro for a Latin-inspired twist.
- Red wine vinegar: Lifts the sauce with acidity, making every bite of steak taste brighter.
- Red pepper flakes: Just enough heat to keep things exciting—add more or less to taste.
- Extra-virgin olive oil: The good stuff, used in your chimichurri for velvety texture and full-bodied flavor.
- Yukon gold potatoes: Creamy and trustworthy, these make the ultimate mash with a buttery yellow hue.
- Unsalted butter: Melts into the potatoes, raising the comfort factor to sky-high levels.
- Warm milk or cream: Ensures your mashed potatoes are supremely creamy—go for cream if you want serious richness.
How to Make Chimichurri Steak & Mash Plate
Step 1: Whip Up the Chimichurri
The first thing you’ll want to do is make that vibrant chimichurri sauce. In a bowl, combine the parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper. Give it a good stir—don’t be shy! This sauce needs a few minutes to mingle, letting those flavors marry while you move on to the other elements. Chimichurri is all about freshness, so use your sharpest knife for chopping, and don’t skip the resting time.
Step 2: Boil and Mash the Potatoes
Now, turn your attention to those Yukon golds. Peel, cube, and drop them into a pot of salted water. Simmer them for about 15–18 minutes until they’re fork-tender. Once drained, return the potatoes to the warm pot—this helps dry them out so your mash isn’t watery. Add the butter and warm milk or cream, then mash until velvety and cloud-like. Season with salt, and keep them warm while you hit the steak next.
Step 3: Season the Steak
Getting the steak ready is as simple as mixing olive oil, minced garlic, and smoked paprika, then rubbing it generously over both sides. Sprinkle with salt and black pepper. This quick marinade infuses the steak with loads of flavor during cooking, giving our Chimichurri Steak & Mash Plate its signature taste.
Step 4: Sear or Grill the Steak
Heat your favorite cast-iron skillet or grill pan until it’s blazing hot. Cook the steak for about 3–4 minutes per side for medium-rare, though you can adjust for your preferred doneness. Let it rest for five minutes once cooked—this keeps those juices right where you want them. Slice against the grain so each piece is perfectly tender and ready to top your mash.
Step 5: Assemble and Serve
Spoon a generous mound of mashed potatoes onto each plate, then fan out slices of steak on top. Take a big-hearted spoonful of chimichurri and drizzle it all over, making sure some cascades onto the potatoes too. Finish with any remaining sauce on the side, a final crack of black pepper, and watch everyone’s eyes light up at dinnertime.
How to Serve Chimichurri Steak & Mash Plate
Garnishes
This dish dazzles with a sprinkle of extra chopped parsley or cilantro, making the flavors even fresher. A dusting of flaky sea salt or a few swirls of olive oil over the mash brings another level of indulgence. If you love a little crunch, toasted pumpkin seeds scattered on top add an unexpected contrast.
Side Dishes
The Chimichurri Steak & Mash Plate plays well with simple sides. Try it with roasted asparagus, sautéed green beans, or a zippy arugula salad. If you’re feeding a crowd, warm crusty bread lets everyone mop up every last bit of sauce. Keep sides light and fresh, so the main event shines.
Creative Ways to Present
For a stunning dinner party presentation, plate individual portions restaurant-style: a nest of mash, a neatly sliced stack of steak, and artful swooshes of chimichurri. Or serve family-style on a large platter, letting guests help themselves. Mini plates make a fun appetizer twist for cocktail parties—just halve the steak slices and top crostini with a dab of potatoes and a smear of vibrant green chimichurri.
Make Ahead and Storage
Storing Leftovers
Got extras? Store steak, mash, and chimichurri separately in airtight containers. Steak and potatoes will keep in the fridge for up to three days, while chimichurri sauce stays fresh for up to a week—sometimes even better after sitting overnight.
Freezing
Both steak and mashed potatoes can be frozen for longer storage. Wrap cooled steak tightly in foil or freezer bags, and do the same for mash (portioning makes it easy to reheat just what you need). Chimichurri doesn’t freeze well because the herbs lose their brightness, but you can make it fresh in minutes when craving another Chimichurri Steak & Mash Plate night.
Reheating
To reheat, warm the steak gently in a skillet or microwave, being careful not to overcook. For mashed potatoes, add a splash of milk or cream and stir over low heat until smooth and hot. Chimichurri should be served at room temperature, so just give it a stir and maybe another dash of vinegar or oil to wake it up.
FAQs
Can I use a different cut of steak?
Absolutely! While ribeye or sirloin give you the best juiciness and texture for a Chimichurri Steak & Mash Plate, feel free to use any cut you love—just adjust cooking times to keep it tender and succulent.
Is cilantro essential for the chimichurri sauce?
If you’re not a cilantro fan (or don’t have any on hand), simply leave it out. Parsley alone makes for a delicious and authentic chimichurri, but cilantro does add a lovely, zesty depth if you’re up for it.
Can I make the chimichurri sauce ahead of time?
Definitely! In fact, the flavors only get better after a few hours in the fridge, making weeknight dinners or entertaining a breeze. Just let it come to room temp and give it a good stir before serving atop your steak and mash.
How do I know when my steak is perfectly cooked?
Medium-rare is achieved when the steak feels springy and juicy, with a rosy pink center. Use an instant-read thermometer (130-135°F/55-57°C) for accuracy, or rely on the trusty finger test if you’re feeling adventurous!
What can I substitute for Yukon gold potatoes?
Other varieties like russet or red potatoes will also work beautifully in mashed potatoes, though Yukon golds are prized for their buttery richness and golden hue. Just adjust mashing technique or liquid amounts as needed for your favorite texture.
Final Thoughts
If you love food that’s as satisfying as it is stunning, it’s time to treat yourself to the Chimichurri Steak & Mash Plate. Each step is easy, and the payoff is pure comfort with a fresh, herby twist. Round up your ingredients and give it a try—your dinner table will thank you!
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Chimichurri Steak & Mash Plate Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Chimichurri Steak & Mash Plate recipe combines perfectly cooked steak with flavorful chimichurri sauce and creamy mashed potatoes for a satisfying meal.
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, Stovetop
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 3g
- Sodium: 410mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 135mg
