A restaurant-quality plate made simple at homeโperfectly seasoned steak sliced and topped with bright chimichurri, served with silky mashed potatoes and tender roasted asparagus. Fresh, bold, and unbelievably satisfying!
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Steak
1 lb steak (sirloin, flank, or skirt)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt & black pepper
Chimichurri Sauce
ยฝ cup fresh parsley, finely chopped
2 garlic cloves, minced
2 tbsp red wine vinegar (or lemon juice)
ยผ cup olive oil
ยผ tsp red pepper flakes
Salt & pepper
Mashed Potatoes
4 russet potatoes, peeled and cubed
4 tbsp butter
ยฝ cup warm milk or cream
Salt & pepper
Roasted Asparagus
1 bunch asparagus
1 tbsp olive oil
Salt & pepper
Optional: garlic powder
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- Cook the Steak
Season steak with spices, salt, and pepper.
Heat a skillet over medium-high with oil.
Sear 3โ4 minutes per side until desired doneness.
Let rest 5 minutes, then slice against the grain.
- Make the Chimichurri
Combine parsley, garlic, vinegar, oil, red pepper flakes, salt, and pepper.
Stir and let sit at least 10 minutes for flavor to bloom.
Spoon generously over the warm steak.
- Mashed Potatoes
Boil potatoes 15โ20 minutes until tender.
Mash with butter, milk, salt, and pepper until creamy.
- Roasted Asparagus
Toss asparagus with oil, salt, and pepper.
Roast at 425ยฐF (220ยฐC) for 12โ15 minutes until tender.
Prep Time: 10 mins
Cooking Time: 25 mins
Total Time: 35 mins
Kcal: ~620 per serving
Servings: 2
Enjoy your meal