One skillet seared tender steak bites and crispy garlicky potatoes drizzled in a fresh chimichurri sauce. The perfect weeknight comfort food dinner.
- 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
- 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.
I like to make my chimichurri sauce in advance, usually in the morning to allow for best flavor.