For all you meat and potato lovers: one skillet seared tender steak bites and crispy garlicky potatoes drizzled in a fresh chimichurri sauce. The perfect weeknight comfort food dinner.
Here on the blog, my New Year’s goal for 2019 is to continue to create simple and delicious recipes to make life easier for us all. I know that life is full and finding time to stay creative in the kitchen can be a struggle. That’s where no fuss skillet meals come in.
Fact: simple meals don’t have to be boring. With a little creativity and a good condiment, you can whip up a super flavorful meal that your family will beg you to make again and again. This easy steak bites and potato dish served with braised greens or a simple green salad makes my whole family happy.
I’m a big fan of steak bites. They can be used as the base for many meals. Just add veggies, and you’re good to go. Here’s a few tips for getting the perfect crispy, juicy steak bites:
- Sirloin steak is my favorite cut for this recipe. Other steak cuts like rib eye, new york strip will also work.
- The key to perfectly seared steak bite is a HOT skillet. Get your skillet nice and hot, then add the oil. It should be hot enough to see tiny hints of smoke rising. A nice cast iron skillet works best.
- Steak bites cook quickly. Be sure to place them in the pan single layer, making sure they are not touching. Allow them to cook long enough to develop a nice sear before flipping. I prefer my steak bites cooked medium so I turn them frequently after the first sear to get all side nice and brown.
- I’m a minimalist when it comes to cooking steak. A little salt and pepper is all it needs. I like to add flavor later with mouth-watering condiments.
There really isn’t much to the recipe. Roast your garlicky potatoes until crispy and golden. Then sear your steak bites in the hot skillet. Combine and enjoy with fresh chimichurri sauce. Hearty, satisfying, and full of flavor.
So obviously this is not a low carb meal. This is a comfort food meal, and in my humble opinion, there’s room for recipes like this in a well balance diet, especially during the cold winter months. I’ll share my low carb version of this meal as we get closer to summer.
How to Make Chimichurri Sauce
Chimichurri sauce is a fresh, green sauce originating in Argentina and Uruguay and typically used on grilled meats. It’s traditionally made with lots of parsley, garlic, olive oil, and red wine vinegar. I’ve adapted the recipe a bit to fit my personal preferences. I like to use a combo of parsley and cilantro, and I use lemon or lime instead of red wine vinegar.
It’s quick and easy to throw together- less than 5 minutes. Many recipes call for processing all of the ingredients in a blender or food processor. I prefer to whisk the chopped ingredients by hand for a more rustic chunky sauce. I added the full recipe below.
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PinDescription
One skillet seared tender steak bites and crispy garlicky potatoes drizzled in a fresh chimichurri sauce. The perfect weeknight comfort food dinner.
Ingredients
- one batch of chimichurri sauce (see recipe below)
- 4 tbsp butter or ghee, divided
- 1 and 1/2 pounds fingerling or any other small potato, halved
- 6 cloves of garlic, minced
- 1 and 1/2 pounds sirloin steaks, cut into bite-sized pieces
- salt and pepper to taste
- fresh parsley, chopped
Instructions
- Preheat oven to 400’F.
- Prepare chimichurri sauce and set aside.
- Melt butter or ghee in a large cast iron skillet (or any oven safe skillet) on medium heat. Add garlic and potatoes and toss to coat.
- Place skillet into preheated oven and roast potatoes for 20-25 minutes, or until crispy, tender, and golden, flipping once during cooking.
- Remove from oven and scrap potatoes onto a plate and set aside.
- Season steak bites with salt and pepper, to taste. On the stovetop, melt remaining 2 tablespoons of butter or ghee in the same skillet until HOT. When you see faint wisps of smoke, you know it’s ready. Place steak bites into skillet in a single layer, making sure they aren’t touching each other. Allow to cook until you get a nice sear. Then gently move steak bites around until brown on all sides. You may need to work in batches, depending on the size of your skillet.
- Once steak bites are all cooked, add crispy potatoes back into skillet and toss together and cook for one minute to warm up. Add salt to taste and garnish with chopped fresh parsley.
- Serve with fresh chimichurri sauce.
Notes
I like to make my chimichurri sauce in advance, usually in the morning to allow for best flavor.
PinDescription
Chimichurri sauce is a fresh, green sauce originating in Argentina and Uruguay and typically used on grilled meats. This is my interpretation.
Ingredients
- 2–3 cloves fresh garlic
- 1 packed cup parsley or cilantro (or a combo of both)
- 2 tbsp fresh lemon or lime juice
- 1/2 cup olive oil (my fav organic brand)
- 1/2 tsp dried oregano
- 3/4 tsp salt
- black pepper, to taste
- red pepper flakes (like this)
Instructions
- In a food processor, pulse garlic until finely chopped. Add parsley (cilantro) and process until finely chopped.
- Scrape garlic and herbs into a medium bowl. Add rest of chimichurri sauce ingredients and whisk until well incorporated.
- Store in glass jar in fridge up to 3 days.
Notes
Chimichurri sauce is typically made with red wine vinegar, but I prefer the taste of lemon or lime juice. Feel free to use what you have on hand.
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