Chimichurri Steak Bowl
A good steak really only needs a bit of salt and pepper, but add a healthy drizzle of chimichurri and you’ve reached the next level. This Argentine-style dinner is perfectly suited for a bowl—the sliced sirloin is served on top so all the juices can mingle with the charred potatoes, onion, and sweet mini peppers.
prep time
15 mincook time
20 minIngredients
½ cup plus 3 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
¾ cup packed fresh parsley, minced
3 large garlic cloves, minced
1 Tbsp. fresh oregano, minced
½ tsp. chili flakes
1¼ tsp. kosher salt, plus more for seasoning
1½ lbs. yellow baby potatoes, quartered
1 lb. mini sweet peppers
1 large red onion, sliced into ½-inch-thick wedges, stem end intact
freshly ground black pepper
4 Niman Ranch sirloin steaks (6 or 10 oz. each)
Vegetable oil, for brushing grill
Cooking Instructions
- Adjust an oven rack to the middle position and heat to 425 degrees. In a small bowl, make chimichurri by whisking ½ cup of the olive oil and the vinegar until blended. Stir in parsley, garlic, oregano, and chili flakes. Season with salt and pepper.
- In a large bowl, toss potatoes with 2 tablespoons olive oil, salt, and pepper. Add to one half of a rimmed baking sheet in a single layer. Toss sweet peppers, onion, and remaining 1 tablespoon olive oil, and a large pinch of salt and pepper in the same large bowl. Add to the other half of the baking sheet. Roast until everything is tender and slightly charred, 20 to 25 minutes.
- Meanwhile, heat a grill or grill pan to high heat. Pat steaks dry with paper towels and season generously on both sides with salt and pepper. Brush grill or grill pan with vegetable oil, then add steaks. Grill about 4 minutes per side for medium-rare. Rest 5 minutes.
- Distribute potatoes, sweet peppers, and onion wedges among four shallow bowls. Slice steak against the grain and serve on top. Drizzle everything with chimichurri.
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