Categories: Meals
Ingredients
- 2 Russet Potatoes
- 12 Parsley Sprigs
- 2 Garlic Cloves
- 2 Roma Tomatoes
- 2 Steaks
- 1/2 fl. oz. Red Wine Vinegar
- 1/4 tsp. Red Pepper Flakes
- 1 tsp. Dried Oregano
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Halve potatoes, then cut each half into four wedges. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and bake until potatoes are tender and golden brown, 20-25 minutes. While potatoes roast, prepare ingredients.
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Stem parsley. Mince stems and finely chop leaves. Mince garlic. Halve Roma tomatoes lengthwise. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Combine parsley leaves and stems, red wine vinegar, garlic (to taste) red pepper flakes (to taste), dried oregano, 2 Tbsp. olive oil, 1 Tbsp. water, and ¼ tsp. salt in a small bowl. Stir together and set aside to allow flavors to marry.
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Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add tomatoes to hot pan, cut side down. Sear until browned, 2 minutes. Remove from pan. After potatoes have roasted 20-25 minutes, add tomatoes to baking sheet and return to oven. Bake until tomatoes are softened, but not mushy, 3-4 minutes. Remove from oven and set aside. Wipe pan clean and reserve.
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Return pan used to cook tomatoes to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear on one side until browned, 3-4 minutes. Flip steaks, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove steaks from pan and rest 5 minutes.
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Serve potatoes on a plate and place tomatoes next to them. Slice steak into ¼" slices, if preferred. Serve steak up against potatoes and top with a spoonful of chimichurri. Serve remaining chimichurri on the side to enjoy with tomatoes and potatoes.