Sirloin Steak with New Potatoes and Chimichurri Sauce

Chimichurri is a delicious green sauce of parsley, garlic, olive oil, oregano, and vinegar.   Like pesto, chimichurri never gets old to me and is good on everything especially grilled meat. I thinly sliced the sirloin and served it with a hash of crispy new potatoes and red onions for a hearty, flavorful meal.

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For the Chimichurri:

What to buy:

  • 1 cup packed fresh parsley
  • 3 garlic cloves, minced
  • 1/4 cup packed fresh oregano (or 2 teaspoons dried oregano)
  • 1/8 cup red wine vinegar
  • salt and pepper, to taste
  • 1/2 cup olive oil

What to do:

  • place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a blender or food processor
  • blend until finely chopped
  • with the motor running, add oil in a steady stream

For the Steaks and Hash:

What to buy (serves 2):

  • 2 sirloin tip steaks
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2-3 cups new potatoes
  • 1 red onion
  • 4 cloves garlic

What to do:

  • pat the steaks dry and season with salt and pepper on both sides
  • heat olive oil in pan over medium-high until hot and add steaks, cooking for about 3 minutes per side or to your desired doneness, transfer cooked steaks to a cutting board and allow them to sit for 5-10 minutes
  • meanwhile, add another tablespoon of olive oil to your pan and add potatoes and onions, seasoning with salt and pepper and cooking for 8-10 minutes or until onions are soft and potatoes are browned
  • slice steaks against the grain into thin slices and serve warm with potato hash and a hearty drizzling of chimichurri

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