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Chimichurri Steak

Chimichurri Steak with Peppers and Mashed Potatoes

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Ready for an entirely new take on steak and potatoes? This version pairs seared steaks with a zingy, herby chimichurri, an Argentine sauce we love. Caramelized onions and garlic dress up the creamy mashed potatoes served alongside. We round out the plate with roasted red peppers for sweet contrast, and quick-pickled onions for a bit of tang and crunch.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

  • Calories 600
  • Protein 33g
  • Total Carb 35g
  • Total Fat 37g

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

Ingredients & Equipment

What we send

  • red bell peppers
    • 2
    • red bell peppers
  • Yukon Gold potatoes
    • 8 ounces
    • Yukon Gold potatoes
  • yellow onion
    • 1
    • yellow onion
  • red wine vinegar
    • 1/4 cup
    • red wine vinegar
  • garlic
    • 2 cloves
    • garlic
  • steaks
    • 2
    • steaks
  • cilantro
    • 1/8 ounce
    • cilantro
  • parsley
    • 1/8 ounce
    • parsley
  • sour cream
    • 1 packet
    • sour cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot
  • 10" medium pan
  • blender or food processor (optional)
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve bell peppers lengthwise, discarding seeds and stems; cut lengthwise into ¼-inch strips. Cut potatoes into ½-inch pieces. Peel onion and thinly slice into rings. Place half in a small bowl with half of red wine vinegar (save remainder for Step 5) and ¼ teaspoon salt. Set aside to pickle until ready to serve. Mince 1 garlic clove, leaving remainder whole.

  2. Roast bell peppers

    Roast bell peppers

    On a baking sheet, toss bell peppers with 1 tablepoon olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until lightly browned and tender, about 15 minutes.


  3. Boil potatoes

    Boil potatoes

    While bell peppers roast, place potatoes in a medium pot and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 8 minutes. Reserve ¼ cup potato cooking water, then drain and return to pot, off heat. Meanwhile, pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper.

  4. Sear steaks and cook onion

    Sear steaks and cook onion

    Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned on bottom, 4-6 minutes. Flip steaks, add minced garlic and remaining onion rings to pan, and cook until steaks are medium rare, 4-6 minutes. Transfer steaks to a plate to rest. Continue cooking onion and garlic (add 1 tablespoon water to pan, if dry) until caramelized, 2-3 minutes more.


  5. Make chimichurri and mash potatoes

    Make chimichurri and mash potatoes

    In a blender or food processor, combine cilantro sprigs, parsley sprigs, remaining red wine vinegar, remaining garlic clove, 2 tablespoons olive oil, ¼ teaspoon salt, and black pepper. Blend until smooth. To pot with potatoes, add sour cream and onion and garlic. Using a large fork or potato masher, mash until almost smooth. Adding 1 tablespoon at a time, stir in reserved potato cooking water until smooth.

  6. Plate chimichurri steak

    Plate chimichurri steak

    Once rested, cut steaks against the grain into ¼-inch slices. Drain pickled onions, discarding pickling liquid. Divide mashed potatoes between serving plates. Add roasted red peppers and top with sliced steak. Drizzle over chimichurri, garnish with pickled onions, and dig in!

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