If you’re like me, you squeeze out every last bit of summer. And what better way to do that than with food! Tomatoes are at their peak right now and you may have seen fat, multi-colored, varieties just waiting to burst. Heirloom tomatoes seem to be everywhere these days, and I just love trying the yellows, the purples, the pinks, and all the various shades of red.
Tomatoes and steak go together, and potatoes complete the trio. But what makes these three staples less ‘meat and potatoes’ and more, well, something special, is the addition of a garlicky condiment chock-full of herbs. This condiment, chimichurri, is easy to make and oh so versatile. We have Argentina to thank for this sauce that is uncooked and served on top of and alongside Argentina’s famous grilled meats.
This recipe from Food & Wine celebrates the last of the summer tomato and the waning BBQ nights. We have you cooking the steak on the stovetop, but if your BBQ is still ready to go, then by all means grill away! The best meat to use is hanger steak or boneless strip, so look for it at your market or ask the butcher about it. And you don’t need a food processor to make the chimichurri; just use a small bowl to combine all of the ingredients.
- 1 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped (about 1/2 cup)
- ½ cup plus 3 tablespoons extra-virgin olive oil, divided
- 3 tablespoons fresh oregano leaves, roughly chopped (about 2 tablespoons)
- 2 tablespoons red wine vinegar
- 4 teaspoons kosher salt, divided
- 2 large garlic cloves, grated or finely chopped
- ¼ teaspoon crushed red pepper
- 1 ½ pounds small golden potatoes, halved lengthwise (about 4 cups)
- ¾ teaspoon black pepper, divided
- 2 (1-pound) boneless strip steaks or 2 pounds hanger steaks
- 3 tablespoons canola oil
- 2 large (11-ounce) heirloom tomatoes or beefsteak tomatoes, cut into 1/2-inch-thick slices
- Flaky sea salt, for garnish
Preheat oven to 450°F. Stir together parsley, 1/2 cup olive oil, oregano, vinegar, 1 teaspoon salt, garlic, and crushed red pepper in a small bowl until combined; set chimichurri aside.
Toss together potatoes, 1/4 teaspoon black pepper, 1 teaspoon salt, and remaining 3 tablespoons olive oil on a large rimmed baking sheet until evenly coated.
Roast potatoes in preheated oven until crispy and fork tender, about 20 minutes, stirring once during the final 5 minutes of roasting time. Remove from oven.
While potatoes roast, sprinkle steaks evenly with remaining 2 teaspoons salt and remaining 1/2 teaspoon black pepper. Heat canola oil in a large cast-iron skillet over high until oil smokes. Add steaks to skillet; reduce heat to medium-high, and cook, undisturbed, until steaks are evenly browned on bottoms, about 5 minutes. Flip steaks, and cook, undisturbed, until browned on the other side, about 5 minutes. Place steaks upright on their sides in skillet; cook, rotating occasionally on their sides and holding upright, until a thermometer inserted in the thickest portion of steak registers 130°F for medium-rare, or to desired degree of doneness, 5 to 10 minutes for strip steaks or about 2 minutes for hanger steaks. Transfer to a cutting board, and let rest 5 minutes.
Cut steaks into 1/2-inch-thick slices, and divide evenly among 4 plates. Arrange potatoes and tomatoes evenly on plates. Drizzle evenly with reserved chimichurri, and garnish with flaky sea salt.
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