Description
This Chimichurri Steak & Mash Plate recipe combines perfectly cooked steak with flavorful chimichurri sauce and creamy mashed potatoes for a satisfying meal.
Ingredients
Units
Scale
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
