Steak and garlic potatoes sear steak and crispy garlic potatoes in the same pan, then finish with a bright chimichurri drizzle. It looks like a restaurant plate but comes together on a regular weeknight.
This is just one of many potato recipes on the blog. Check out my Best Potato Recipes roundup for more inspiration.
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Ingredients
- Steak - Ribeye is my top pick because it stays juicy, but sirloin or filet turn out great too. If you're into air fryer steak or steak bites, this same seasoning works for those as well.
- Red wine vinegar - Adds tang to the chimichurri. Lemon juice works fine if that's what you have.
- Potatoes - Russets get the crispiest fries, but any potatoes will work. Just cut them thin so they crisp up faster.
- Garlic - I use fresh garlic in both the fries and the chimichurri. Roasted garlic gives a softer, sweeter flavor if you want something milder.
- If you like more easy dinner recipes, try chicken and veggies, cod and foil, or chicken and potatoes next!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Steak and Potatoes
- Make the chimichurri: Mix parsley, garlic, olive oil, red wine vinegar, oregano, and chili flakes. Let it sit so the flavors blend.
- Prep the fries: Toss potatoes with garlic, olive oil, and salt. Spread them out and roast until crispy and golden.
- Cook the steak: Season it, add a little oil, and sear or grill it hot and quick. Rest before slicing.
- Put it all together: Slice the steak, spoon chimichurri on top, and serve with hot garlic fries.
Julia's Tip
Make extra chimichurri because it's amazing on eggs, roasted veggies, or even air fryer potatoes the next day.
Tips
- Let the chimichurri sit for a few minutes so the flavors really come together. It tastes even better after it rests.
- Slice the steak only after it rests or the juices will spill out. A sharp chef's knife makes slicing much easier.
- Don't pile the fries on top of each other. Use a large sheet pan so they crisp instead of steam.
- A pinch of chili flakes in the chimichurri adds a warm kick without making it too spicy.
- Ribeye is the most forgiving cut and stays tender even if you cook it a bit longer.
- If the fries start browning too fast, lower the oven slightly so they cook through without burning.
- Steak bites turn out delicious with this recipe. Just cook them quicker since they're small.
Freezing And Storing Instructions
- To Store. Keep the steak and fries in separate airtight containers for up to 3 days.
- To Freeze. Freeze only the steak, not the fries.
- To Make Ahead. Chimichurri can be made a few days ahead and kept in the fridge.
- To Reheat. Warm steak gently in a skillet or air fryer. Re-crisp fries in the oven or air fryer.
More Beef Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Steak and Garlic Potatoes FAQs
What cut of steak works best?
Sirloin, ribeye, or New York strip all sear well in a hot pan. Pick a cut about an inch thick for the best crust-to-doneness ratio.
Can you make the potatoes ahead of time?
Par-boil the potatoes ahead and refrigerate, then finish them in the hot pan right before serving for the crispiest result.
Recipe Card
Steak and Garlic Potatoes
Ingredients
Equipment
Method
- Make the chimichurri. Mix parsley, garlic, olive oil, red wine vinegar, oregano, and chili flakes. Let it sit so the flavors blend.
- Prep the fries. Toss potatoes with garlic, olive oil, and salt. Spread them out and roast until crispy and golden.
- Cook the steak. Season it, add a little oil, and sear or grill it hot and quick. Rest before slicing.
- Put it all together. Slice the steak, spoon chimichurri on top, and serve with hot garlic fries.
Nutrition
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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