Past Recipes
Chimichurri Steak

Chimichurri Steak with Summer Squash and Potatoes

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Recipe Details


We’re doubling up the chimichurri flavor in this week’s Argentine steak dinner. First, pan-crisped potatoes and seasonal summer squash get tossed with a chimichurri spice mix that’s packed with ground garlic, onion, paprika, and bright, tangy notes of tomatillo. The seared steak and vegetables are then drizzled with a fresh chimichurri sauce—parsley, cilantro, garlic, red wine vinegar—for an herbaceous finish.


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 530
  • Protein 35g
  • Total Carb 32g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • summer squash
    8 ounces
    summer squash
  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • cilantro
    1/8 ounce
  • garlic
    1 clove
  • parsley
    1/8 ounce
  • steaks
  • chimichurri spice mix
    1 teaspoon
    chimichurri spice mix
  • red wine vinegar
    1 tablespoon
    red wine vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Quarter squash lengthwise, then cut crosswise into ½-inch pieces, discarding ends. Cut potatoes into ½-inch pieces. Finely chop cilantro and parsley leaves and stems. Mince garlic.

  2. Cook potatoes

    Cook potatoes

    Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add potatoes and cook, stirring occasionally, until tender and softened, 14-16 minutes.

  3. Sear steak

    Sear steak

    While potatoes cook, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest.

  4. Finish potatoes and squash

    Finish potatoes and squash

    Add squash to pan with potatoes and cook, stirring occasionally, until tender, about 5 minutes. Season with chimichurri spice mix, ½ teaspoon salt, and pepper as desired. Remove pan from heat and set aside until ready to serve.

  5. Make chimichurri sauce

    Make chimichurri sauce

    While the vegetables finish, in a small bowl, stir together red wine vinegar, cilantro, parsley, garlic, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine.

  6. Plate chimichurri steak

    Plate chimichurri steak

    Cut steaks against the grain into ¼-inch slices. Divide summer squash and potatoes between serving plates. Top with sliced steak and drizzle with chimichurri sauce. Enjoy!

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