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If you’re dreaming of a restaurant-quality steak dinner you can make at home, this recipe is your new go-to!
Juicy, perfectly grilled steak, crispy golden roasted potatoes, a vibrant chimichurri sauce, and a luscious demi-glace drizzle come together for an elegant yet comforting meal that’s sure to impress.

Whether it’s a cozy weekend dinner or a special occasion, this Grilled Steak with Crispy Roasted Potatoes and Chimichurri delivers bold flavors and a beautiful presentation.

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Ingredients 🛒

For the Steak:

• 2 high-quality steaks (ribeye, filet mignon, or New York strip), about 1–1.5 inches thick
• 2 tbsp olive oil
• Salt and freshly cracked black pepper, to taste
• 1 tbsp fresh thyme or rosemary sprigs (optional)
• 2 tbsp unsalted butter
• 2 cloves garlic, smashed

For the Crispy Roasted Potatoes:

• 4 medium Yukon Gold or baby potatoes, cut into 1-inch chunks
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder

For the Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• ½ cup olive oil
• Salt and pepper, to taste

For the Demi-Glace Sauce:

• 1 cup beef stock
• 2 tbsp butter
• 1 tsp flour (optional, for thickening)
• Salt and pepper, to taste

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Instructions 👩‍🍳

1. Prepare the Chimichurri Sauce:

• In a small bowl, combine parsley, garlic, red wine vinegar, oregano, red pepper flakes (if using), and olive oil.
• Season with salt and pepper to taste.
• Mix well and let sit at room temperature for at least 30 minutes to allow the flavors to meld.

2. Roast the Potatoes:

• Preheat your oven to 400°F (200°C).
• Toss the potato chunks with olive oil, salt, pepper, rosemary, and garlic powder.
• Spread evenly on a baking sheet lined with parchment paper.
• Roast for 25–30 minutes, flipping halfway through, until golden, crispy, and tender inside.

3. Cook the Steak:

• Preheat your grill or skillet to high heat.
• Pat the steaks dry and season generously with salt and pepper.
• Add olive oil to the hot pan (if using a skillet).
• Cook the steaks for about 3–4 minutes per side for medium-rare (adjust based on your preference).
• In the last minute, add butter, garlic, and fresh herbs to the pan.
• Baste the steaks with the melted butter and aromatics for rich flavor.
• Remove from heat and let the steaks rest for 5–10 minutes before slicing.

4. Make the Demi-Glace Sauce:

• In a small saucepan, heat the beef stock over medium-high heat.
• Simmer and reduce by half (about 10 minutes).
• Optional: Whisk in 1 tsp flour if you prefer a slightly thicker sauce.
• Stir in butter until smooth and season to taste.

5. Assemble the Plate:

• Place the grilled steak on a white plate.
• Drizzle with demi-glace sauce.
• Arrange crispy roasted potatoes on the side.
• Add a generous spoonful of chimichurri for a burst of herbaceous freshness.
• Garnish with extra herbs, if desired.

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Serving Suggestions

• Pair with a glass of Malbec, Cabernet Sauvignon, or your favorite bold red wine.
• Add a simple arugula salad with lemon vinaigrette for a refreshing contrast.
• Serve warm, and enjoy every juicy, crispy, saucy bite!

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Prep Time ⏲️

• Prep: 15 minutes
• Cook: 30–40 minutes
• Total: About 1 hour

Servings 🍽️

• Serves 2–3

Calories 🔥

• Approximately 750–800 kcal per serving (depending on steak cut and portion size)

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This Grilled Steak with Crispy Potatoes and Chimichurri is a gourmet meal made easy — juicy, herbaceous, buttery, and packed with bold flavor!

Enjoy!

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