Ribeye steak topped with chimichurri sauce—an herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices. Served with seasoned, crispy baked potato wedges.
- 2 steaks (sirloin or boneless ribeye work best)
- 1 tablespoon vegetable, canola, or grapeseed oil
- salt and pepper to taste
- 2 medium russet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- salt and pepper, to taste
- finely chopped parsley for garnish
- 1 cup (packed) fresh Italian parsley
- 1/4 cup (packed) fresh cilantro
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the chimichurri sauce
- Combine all ingredients in a blender or food processor. Pulse until smooth, but still a little gritty. Set aside.
For the potatoes
- Preheat the oven to 415°F (this temp will be used for steak and potatoes).
- Slice potatoes into thin wedges (see note below on soaking). This can be done by cutting a potato in half lengthwise, then in half again lengthwise, then cutting on the diagonal point lengthwise into equal wedges. You can further slice wedges (one more time) into thinner wedges if you prefer (I like half-inch thick on the skin side). This cutting guide here is helpful. I shoot for 16 wedges per potato.
- Toss wedges in a bowl with oil and spices until evenly coated. Arrange on a greased baking sheet with minimal overlap. Bake for 35-40 minutes, flipping halfway through, until tender and crispy. Garnish with fresh parsley if desired.
For the steaks
- Meanwhile, remove the steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
- Add oil to an oven-safe skillet and turn up to medium-high heat, allow the skillet to become hot first. Once the oil starts to smoke, place the steaks face down and sear undisturbed for 2 minutes. Flip the steaks and sear for an additional 2 minutes. This will give your steaks a nice seared crust.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for steak, roughly 1-2 inches thick.
- Remove steaks from the skillet and set on a plate and let rest for 5 minutes before serving/slicing. This is important to bring your steak to its final serving temperature. Slice into thick strips and top with chimichurri sauce and serve with potato wedges.
Chimichurri sauce can be made a few hours in advance.
An optional step is to let the potatoes soak in water for 45 minutes before seasoning if you have time. This allows the starches to release from the potato and renders the inside more tender.
Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above
- Serving Size: 1 steak w/ potato wedges
- Calories: 782
- Sugar: 2.1g
- Sodium: 347mg
- Fat: 40.2g
- Saturated Fat: 9.6g
- Carbohydrates: 25.7g
- Fiber: 4.3g
- Protein: 71.5g
- Cholesterol: 203mg
Keywords: steak and chimichurri, chimichurri sauce