Steak with Chimichurri Sauce and Silky Mashed Potatoes

Juicy steak with bright chimichurri sauce and silky mashed potatoes — the perfect dinner when you want restaurant quality at home. Herbs, garlic, and chili bloom in the fresh sauce, while hot butter scented with thyme and rosemary gives the meat a deep, savory aroma.

Ingredients

Chimichurri sauce

• Cilantro — 1 bunch
• Parsley — 1 bunch
• Garlic — 2–3 cloves
• Fresh chili pepper — 1 pc.
• Olive oil — 1/3 cup | 80 ml
• Red wine vinegar — 2 tbsp | 30 ml
• Juice of 1 lemon wedge
• Oregano — a pinch
• Salt and black pepper — to taste

Mashed potatoes

• Potatoes — 1.5 lb | 700 g
• Milk — 1/2 cup | 140 ml
• Butter — 3 tbsp | 40 g
• Salt — to taste

Steak and aromatic butter baste

• Steak (ribeye, strip loin, or similar cut) — 1 pc.
• Salt and black pepper — to taste
• Butter — for searing
• Garlic — 1–2 cloves
• Thyme — 1–2 sprigs
• Rosemary — 1 sprig

Step-by-step recipe

1. Make the chimichurri: finely chop the cilantro, parsley, garlic, and chili pepper. Combine with olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Stir and set aside to let the flavors meld.
2. Cook the potatoes: peel and cut them into large chunks, cover with well-salted water, and boil until tender.
3. Make the mash: drain the potatoes, then pass them through a sieve or mash thoroughly. Stir in the hot milk and butter, then season with salt to a creamy texture.
4. Prepare the steak: remove it from the refrigerator in advance, pat dry, and season generously with salt and pepper.
5. Sear: heat a heavy skillet until very hot. Cook the steak for 1–2 minutes per side (depending on thickness and desired doneness), building a well-browned crust.
6. Aromatic baste: add a knob of butter, a crushed garlic clove, thyme, and rosemary to the pan. Spoon the fragrant butter over the steak for 30–60 seconds.
7. Rest: transfer the steak to a warm plate and let it rest for 5–7 minutes so the juices redistribute evenly.
8. Serve: slice the steak against the grain and serve with mashed potatoes and a generous spoonful of chimichurri.

Nutritional value (per serving)

Calories	≈ 1250 kcal
Protein	≈ 45 g
Fat	≈ 85 g
Carbohydrates	≈ 55 g
Fiber	≈ 6 g
Sodium	≈ 1.5 g

Tips and variations

• Doneness: for medium-rare, aim for an internal temperature of about 130–133°F | 54–56°C; for medium, 136–140°F | 58–60°C.
• For the best texture, chop the herbs by hand rather than blending them so the chimichurri stays juicy and textured.
• Adjust the heat with the amount and type of chili pepper used (seeded peppers are milder).
• If the steak is lean, add a little high-smoke-point oil before searing.
• The mash will be lighter if the milk and butter are warmed before being folded into the hot potatoes.

FAQ

Can I substitute cilantro in the sauce?

Yes. If you do not like cilantro, increase the parsley and add a little fresh basil for aroma.

Do I need to marinate the steak before cooking?

No. For a good steak, salt and pepper are enough. The key is to pat the meat dry well and let it come to room temperature.

Can I make chimichurri ahead of time?

Yes, the sauce keeps well in the refrigerator for up to 3 days. Before serving, let it come to room temperature and stir it well.