Steak & Chips with Spicy Chimichurri


Steak and Chips with Spicy Chimichurri

Makes 2 servings


3 Yukon gold potatoes

2 tablespoons olive oil

Sea salt and freshly cracked black pepper

2 tablespoons chopped fresh rosemary leaves 


1 cup fresh flat-leaf parsley leaves

1 cup fresh cilantro leaves

1 jalapeno, halved and seeds removed

½ medium red onion, diced

3 garlic cloves, smashed and peeled

⅓ cup olive oil

2 tablespoons red wine vinegar

Juice of 1 lime

Sea salt and freshly cracked black pepper


1 x 1 1/2 -inch thick striploin (NY strip) steak (about 10 ounces), at room temperature  

1 tablespoon olive oil

Sea salt & freshly cracked black pepper

1 tablespoon butter

2 garlic cloves

1 sprig of fresh rosemary

Finishing salt, to serve 

Preheat the oven to 350 degrees F.

Remove the steak from the fridge and warm on the counter to room temperature (about an hour before cooking). 

Cut the potatoes into thick wedges (8 wedges per potato), then transfer them to a stockpot filled with cold water. Bring to a rapid boil and par-cook, about 5 to 6 minutes. Drain the potatoes, transfer them back to the stockpot, and give them a good shake (or 10) to chuff up the sides. Transfer the potatoes to a baking dish, then toss with olive oil, sea salt, pepper, and fresh rosemary. Roast for about 1 hour, or until crispy, golden, and beautiful.

Meanwhile, combine all of the chimichurri ingredients in a food processor and blend until smooth. Transfer to a serving dish and set aside. Easy peasy.

Heat a cast-iron pan over medium-high heat and get it as hot as the sun. Open the windows & turn the oven fan on – we need it HOT. 

Rub the steak with olive oil and season generously with sea salt and pepper. Add the steak to the cast-iron pan and set a timer. Cook for 8 minutes, flipping every minute on the minute, for a medium-rare cooked steak (cook longer if you like your steak more well-done). When there is 2 minutes left on the shot clock add the butter, garlic, and rosemary, and baste that gloriousness all over the steak.

Transfer the cooked steak to a plate and rest for 5 minutes.

Slice the steak into thin strips, then plate up with the chimichurri and roasted spuds. Pour any plate juices over the steak (literal liquid gold), then hit the steak with a nice bit of finishing salt. Serve immediately. Delicious!!

Leave a Reply

%d bloggers like this: