Steak & Potato Chimichurri with Fresh Summer Vegetables

There’s something deeply satisfying about a plate that brings together sizzling steak, buttery potatoes, and a burst of garden-fresh vegetables. Add a drizzle of bold, herby chimichurri and you’ve got a dish that captures everything wonderful about summer eating. This Steak & Potato Chimichurri with Fresh Summer Vegetables is rustic yet refined, hearty yet light, and full of vibrant flavors that taste like sunshine on a plate.

Behind the Recipe

This recipe was born from one of those “use what you have” summer nights when the fridge was full of market finds — bright zucchini, crisp bell peppers, and fresh herbs just begging to be used. A leftover steak turned into the star of the meal once chimichurri came into play. It’s the kind of dish that feels effortless yet impressive, whether you’re cooking for family or just spoiling yourself on a weeknight.

Recipe Origin or Trivia

Chimichurri is a traditional Argentine sauce that’s typically paired with grilled meats. It’s made from fresh parsley, oregano, garlic, vinegar, and olive oil — simple ingredients that transform into something magical. This version adds a bit of heat and wraps that punchy sauce around seared steak, creamy potatoes, and colorful summer vegetables, giving it a modern, seasonal twist.

Why You’ll Love Steak & Potato Chimichurri with Fresh Summer Vegetables

If you love dishes that are both comforting and fresh, this one checks every box:

Versatile: Works perfectly with beef, chicken, or even grilled tofu.
Budget-Friendly: Uses simple ingredients and stretches two steaks to feed a family.
Quick and Easy: One skillet, minimal cleanup, and under an hour to make.
Customizable: Swap in any veggies you have on hand.
Crowd-Pleasing: Juicy steak, crispy potatoes, and vibrant sauce — everyone wins.
Make-Ahead Friendly: Chimichurri tastes even better after sitting a few hours.
Great for Leftovers: Reheat or toss into a grain bowl the next day.

Chef’s Pro Tips for Perfect Results

These small details make a big difference:

• Use room-temperature steak: Helps it cook evenly and sear beautifully.
• Parboil the potatoes first: Ensures soft insides and crisp outsides.
• Blend chimichurri briefly: You want it textured, not smooth like pesto.
• Don’t overcook the vegetables: Keep them bright and slightly crisp.
• Let the steak rest: Locks in juices before slicing.

Kitchen Tools You’ll Need

Here’s what to grab before you start cooking:

Food Processor or Blender: To make the chimichurri.
Large Skillet or Cast-Iron Pan: Perfect for searing steak and sautéing vegetables.
Medium Pot: For cooking the potatoes.
Tongs: To flip steak and toss veggies easily.
Cutting Board and Knife: For prepping all your fresh ingredients.

Ingredients in Steak & Potato Chimichurri with Fresh Summer Vegetables

Every component adds depth and color, creating a dish that feels balanced and fresh.

1. Extra-Virgin Olive Oil: 1 cup. Forms the rich base of the chimichurri.
2. Fresh Italian Parsley: 2 cups leaves. Brings bright herbal flavor.
3. Garlic Cloves: 3. Adds a punch of aromatic depth.
4. Fresh Oregano: ¼ cup leaves. Lends warmth and spice; red pepper flakes optional.
5. Red Wine Vinegar: ¼ cup. Provides sharp tang and balance.
6. Ribeye Steaks: 2, room temperature. Juicy, tender, and full of beefy flavor.
7. Vegetable Oil: 1 tablespoon. Ideal for searing at high heat.
8. Baby Potatoes: 2 pounds. Tiny, buttery, and perfect for roasting or sautéing.
9. Reduced-Sodium Chicken Stock: 1–2 cups. Helps cook potatoes to creamy perfection.
10. Unsalted Butter: 3 tablespoons. Adds richness and gloss.
11. Green Zucchini: 1, diced. Light and summery.
12. Yellow Zucchini: 1, diced. Adds sweetness and color contrast.
13. Corn Kernels: From 3 ears. Bursts of juicy, natural sweetness.
14. Red Bell Pepper: 1, diced. Brings crunch and color.
15. Green Onions: 2, chopped. Adds mild onion flavor and freshness.
16. Kosher Salt and Black Pepper: To taste. Brings everything into harmony.

Ingredient Substitutions

Swap and mix to make it your own:

Ribeye Steak: Use sirloin, flank steak, or even leftover roast beef.
Baby Potatoes: Try fingerlings or Yukon golds.
Oregano: Dried oregano works fine if fresh isn’t available.
Red Wine Vinegar: Substitute with apple cider vinegar or lemon juice.
Butter: Use olive oil for a dairy-free version.
Corn: Frozen or canned corn can stand in when fresh isn’t in season.

Ingredient Spotlight

Chimichurri Sauce: This Argentine classic bursts with flavor — a bright mix of parsley, garlic, oregano, vinegar, and olive oil that wakes up any dish.

Ribeye Steak: Known for its marbling and tenderness, it sears beautifully and adds luxurious richness to the vegetables and potatoes.

Instructions for Making Steak & Potato Chimichurri with Fresh Summer Vegetables

This dish feels like a full meal and comes together surprisingly easily. Here’s how to make it happen:

1. Preheat Your Equipment:
   Have a skillet and a pot ready. Boil water for the potatoes while you prep your vegetables and chimichurri.
2. Combine Ingredients:
   In a food processor, combine parsley, oregano, garlic, red wine vinegar, and olive oil. Pulse until roughly blended. Season with salt and pepper, then set aside.
3. Prepare Your Cooking Vessel:
   Cook baby potatoes in simmering chicken stock until just tender, about 10 minutes. Drain and set aside.
4. Assemble the Dish:
   Season ribeye steaks with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Sear the steaks 3–4 minutes per side until browned. Remove and rest.
5. Cook to Perfection:
   In the same skillet, melt butter. Add diced zucchini, corn, and red bell pepper. Sauté 4–5 minutes until crisp-tender. Stir in the potatoes and green onions. Season to taste.
6. Finishing Touches:
   Slice the rested steak and add to the pan. Drizzle generously with chimichurri, tossing lightly to coat everything.
7. Serve and Enjoy:
   Serve warm on a platter or in individual bowls. Add an extra spoonful of chimichurri on top before serving.

Texture & Flavor Secrets

The textures in this dish are what make it irresistible — juicy steak, creamy potatoes, crisp vegetables, and the smooth, herby tang of chimichurri. Every bite hits you with a mix of smoky, buttery, and bright flavors.

Cooking Tips & Tricks

Keep these simple tips in mind for perfect results:

• Don’t overcrowd the pan when searing steak or veggies.
• Add a squeeze of lemon to the chimichurri for extra brightness.
• Save a little chimichurri for dipping or drizzling just before serving.

What to Avoid

Avoid these common missteps for a flawless meal:

• Overcooking steak: Remove it a little early since it continues to cook while resting.
• Using too much liquid with potatoes: You want them to steam, not boil apart.
• Overblending chimichurri: It should be rustic, not puréed.

Nutrition Facts

Servings: 4
Calories per serving: 620

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

Chimichurri can be made up to three days in advance and stored in the fridge. The vegetables and potatoes can also be prepped ahead of time. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, and add a drizzle of olive oil before serving to freshen things up.

How to Serve Steak & Potato Chimichurri with Fresh Summer Vegetables

Serve this dish family-style with the steak fanned over the potatoes and vegetables, and the chimichurri drizzled over the top. A crusty piece of bread or a side of rice makes it a complete, satisfying meal.

Creative Leftover Transformations

Turn your leftovers into something new:

• Steak Wraps: Slice thin and roll in tortillas with leftover veggies and sauce.
• Breakfast Hash: Reheat everything in a skillet and top with a fried egg.
• Grain Bowl: Layer with quinoa or rice for a fresh lunch idea.

Additional Tips

A few final ideas to make your meal even better:

• Mix in a handful of arugula at the end for peppery freshness.
• Add roasted cherry tomatoes for extra sweetness.
• Chill leftover chimichurri and use it as a sandwich spread.

Make It a Showstopper

Serve it on a large platter with a drizzle of chimichurri flowing down the center. Scatter a few fresh parsley leaves and red pepper flakes for color contrast. A squeeze of lime over the top right before serving makes it sparkle.

Variations to Try

Get creative with these twists:

• Spicy Kick: Add diced jalapeño or a touch of chili oil.
• Mediterranean Style: Add olives and crumbled feta.
• Sweet & Smoky: Add smoked paprika to the steak seasoning.
• Vegetarian Version: Swap steak for grilled portobello mushrooms.
• Garlic Lover’s: Double the garlic in your chimichurri.

FAQ’s

Q1: Can I use another cut of steak?

Yes, sirloin, flank, or even strip steak works beautifully.

Q2: Can I make it without a food processor?

Absolutely. Just chop everything finely by hand for a more rustic chimichurri.

Q3: Can I grill the steak instead?

Yes! Grilled steak adds a smoky edge that’s incredible in this dish.

Q4: Can I use red potatoes instead of baby ones?

Yes, just cut them into small chunks before cooking.

Q5: Can I make it dairy-free?

Skip the butter and use olive oil instead.

Q6: How long does chimichurri last?

Up to 5 days in the refrigerator when stored in an airtight jar.

Q7: Can I use dried herbs?

You can, but fresh herbs give a much brighter flavor.

Q8: What’s the best way to reheat this dish?

Warm in a skillet with a splash of broth or olive oil to keep it moist.

Q9: Is it spicy?

It has mild heat, but you can control the spice with the amount of red pepper flakes.

Q10: Can I serve it cold?

Yes, it tastes great at room temperature or even chilled as a salad-style dish.

Conclusion

This Steak & Potato Chimichurri with Fresh Summer Vegetables is summer on a plate — juicy steak, buttery potatoes, crisp veggies, and a zesty green sauce that ties it all together. It’s vibrant, wholesome, and full of flavor. Trust me, one bite and you’ll want to make it all season long.

Print