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Steak with Chimichurri, Carrots and Potatoes

30 min2 servingsEasy5 / 5

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Steak with Chimichurri, Carrots and Potatoes
A refined, protein-forward meal featuring tender medium-rare sirloin, earthy roasted root vegetables, and a bright, zesty chimichurri to cut through the richness of the steak.
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Shared by a CookEase Chef

Recipe Details

Prep10m
Cook20m
Total30m
Servings: 2
Difficulty: Easy
Rating: 5 / 5
Per serving: 1 plate containing 125g steak and half of the roasted vegetables
618
Calories
32.9g
Protein
19.1g
Carbs
46.2g
Fat

Estimated from the ingredients. Check the packaging for exact numbers.

Tags:
HealthyHigh-ProteinGluten-FreeDinner
MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

Ingredients

Main

  • 250gSirloin Steak(Two 125g portions, brought to room temperature)

Roasted Vegetables

  • 200gBaby Potatoes(Halved)
  • 200gCarrots(Peeled and cut into batons)

Chimichurri

  • 1bunchParsley(Finely chopped)
  • 3cloveGarlic(Minced)
  • 2tbspRed wine vinegar(High quality)

General

  • 4tbspOlive Oil(Divided for roasting and sauce)
  • to tasteSalt(Sea salt preferred)
  • to tastePepper(Freshly cracked)

Instructions

Roast Vegetables

  1. 1 Preheat oven to 425°F (220°C).
  2. 2 Toss the potatoes and carrots with 1 tbsp olive oil, salt, and pepper on a baking sheet.
  3. 3 Roast for 20-25 minutes until tender and caramelized.

Chimichurri

  1. 1 In a small bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, and 2 tbsp olive oil.
  2. 2 Season with salt and pepper to taste and stir until the consistency is loose.

The Steak

  1. 1 Season the steak generously with salt and pepper.
  2. 2 Heat a skillet over high heat with the remaining 1 tbsp olive oil.
  3. 3 Sear the steaks for 3-4 minutes per side for medium-rare (internal temp 130°F).
  4. 4 Remove from pan, let rest for 5-7 minutes before slicing against the grain.

Assembly

  1. 1 Arrange the roasted carrots and potatoes in one section of the plate.
  2. 2 Place the sliced steak in its own section.
  3. 3 Spoon the chimichurri over the steak.
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Chef's Notes & Tips

Tip 1 of 2

To achieve a restaurant-quality sear, ensure your pan is smoking hot before adding the steak and avoid overcrowding the pan, which would cause the meat to steam rather than sear.

Tip 2 of 2

For the best texture in the chimichurri, hand-chop the parsley finely rather than using a blender, which can turn the herbs into a paste.