Go Back
skillet steak with cilantro chimichurri

Skillet Steak with Chimichurri and Crispy Potatoes

Make the most of a pair of strip steaks by cooking them quickly in a hot skillet and serving them with a tangy, cilantro-spiked chimichurri sauce. On the side, nothing is better than a pile of crispy roasted potatoes. Other cuts of beef will work well here, including hangar and flank steaks, though the cooking times will need to be adjusted depending on the thickness of the meat. 

Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 691 kcal
Author Katie Morford


  • 2 Sprouts Grass Fed New York strip steaks that are about 12 ounces each (about 1 ¼-inch thick)
  • 1 ¼ teaspoons kosher salt, divided, plus more for seasoning the potatoes.
  • Freshly ground black pepper
  • 1 1/2 pounds small thin-skinned potatoes (red, yellow, or yukon gold)
  • 1/2 cup roughly chopped, lightly packed cilantro
  • 1/4 cup roughly chopped, lightly packed Italian parsley
  • 3 medium cloves minced garlic
  • Big pinch red pepper flakes
  • 2 ½ tablespoons red or white wine vinegar
  • cup plus 1 tablespoon extra-virgin olive oil, divided
  • 2 teaspoons canola, grape seed, or avocado oil


  1. Preheat oven to 450 degrees.

  2. Remove the steaks from the fridge and season with 1 teaspoon salt and a light shower of freshly ground black pepper.

  3. Cut the potatoes in quarters (or in half if they are quite small). Put into a medium pot and cover by 11/2 inches with water. Add enough salt so the water tastes like the sea. Bring to a boil and boil until the potatoes are very tender (you can slip a paring knife into the center with ease). Drain well.

  4. While the potatoes cook, make the chimichurri by putting the cilantro, parsley, garlic, red pepper flakes, vinegar, ⅓ cup olive oil, and ¼ teaspoon salt into a blender or food processor and run until finely chopped but not pureed. Set aside.

  5. Transfer the boiled potatoes to a parchment-lined baking sheet, toss with 1 tablespoon olive oil, and season with salt and pepper to taste. Spread out on the baking sheet and roast until golden brown, about 25 minutes (you can always blast them under a broiler if you want to speed things up).

  6. While the potatoes brown, set a large cast iron skillet (or other heavy pan) over medium-high heat and leave it for several minutes until you can feel the heat under your palm when you hover it just above the surface of the pan. Add the canola oil and swirl to coat the bottom. Lay down the steaks and cook until deeply browned, 4 to 5 minutes. Turn the steaks over and continue to cook until done to your liking, an additional 3 to 4 minutes for medium-rare (125 degrees on an instant read thermometer; temperature will rise as it rests). Cook an additional 1 to 2 minutes  for medium or medium-well. Transfer to a serving platter to rest for at a good 10 minutes.

  7. Serve the steaks with chimichurri sauce and roasted potatoes on the side.