Chimichurri Steak & Potato Pockets

Indulge in crispy potato and succulent steak coated in a vibrant chimichurri sauce for a delightful street food-inspired meal.

⏱️ Cooking Time: 35 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preheating your oven to 400°F (200°C). While the oven heats up, bring a pot of salted water to a boil and add the diced potato. Boil the potatoes for about 10 minutes, until they are fork-tender but not falling apart. Drain them and set aside to cool, which helps in achieving a crispy texture when baked.
2. 2.
   In a mixing bowl, combine the finely chopped parsley with 1 tablespoon of olive oil and half a teaspoon of salt. This will serve as your chimichurri sauce base, which is full of fresh, vibrant flavor. Set this mixture aside to allow the flavors to meld together.
3. 3.
   Heat a non-stick skillet over medium-high heat and add the remaining tablespoon of olive oil. Once shimmering, add the thinly sliced skirt steak. Sear the steak for about 2 minutes on each side until it is browned and cooked through, about medium-rare. Cooking the steak just right ensures it's juicy and flavorful. Remove from heat and let it rest for a few minutes before slicing it into bite-sized pieces.
4. 4.
   On a baking tray lined with parchment paper, spread out the boiled potato cubes. Drizzle with any leftover olive oil from the skillet to capture the steak's flavor, and season with the remaining half teaspoon of salt. Bake these in the preheated oven for about 15 minutes until they are golden and crispy on the outside. Be sure to flip them halfway through for even cooking.
5. 5.
   To assemble, toss the crispy potatoes and sliced steak in the chimichurri sauce until well coated. Serve immediately while warm for the best flavor profile, allowing the fresh chimichurri to complement the savory steak and crisp potatoes. If the chimichurri tastes too strong, balance it with a touch more olive oil.