Grilled Sirloin with Crispy Smashed Potatoes and Fresh Chimichurri
"A robust and vibrant meal featuring perfectly grilled sirloin steak, accompanied by crispy-edged smashed potatoes, and topped with a zesty, herb-packed chimichurri sauce. Ideal for a flavorful and satisfying dinner for two."
Ingredients
All Steps
- 1
Prepare the Chimichurri: In a small bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, red chili flakes, dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of olive oil. Stir well and let it sit to allow flavors to meld.
- 2
Boil Potatoes: Wash potatoes and place them in a pot. Cover with cold water, add 1 teaspoon of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well.
- 3
Smash and Bake Potatoes: Preheat oven to 400°F (200°C). Place the boiled potatoes on a baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato until flattened but still holding together. Drizzle with the remaining 1/4 cup of olive oil, sprinkle with remaining salt and pepper. Bake for 25-30 minutes, or until golden brown and crispy.
- 4
Grill Steak: While potatoes are baking, pat the sirloin steaks dry. Season generously on both sides with salt and black pepper. Preheat a grill or grill pan to medium-high heat.
- 5
Cook Steak: Place steaks on the hot grill. For medium-rare, grill for 4-5 minutes per side, or until desired doneness is reached (internal temperature of 130-135°F for medium-rare).
- 6
Rest and Serve: Remove steaks from the grill and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute. Slice steak against the grain.
- 7
Serve sliced steak alongside the crispy smashed potatoes, generously spooning chimichurri over the steak and potatoes.