Steak and Crispy Potatoes with Chimichurri

Ingredients (raw weights)

• 680 g ribeye steak, lean and fat, raw
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 454 g potatoes, white, raw
• 14 g avocado oil, as sold
• 2.3 g garlic powder, dry
• 0.8 g oregano, dried, dry
• 1.7 g paprika, dry
• 60 g flat-leaf parsley, raw
• 30 g cilantro, raw
• 16 g garlic, raw
• 108 g olive oil, as sold
• 60 g vinegar, as sold
• 1 g oregano, dried, dry
• 0.5 g chili powder, dry

Steps

1. 1.Season 2 ribeye or NY strip steaks generously with salt and pepper, then let them sit to come up to room temp.
2. 2.Preheat the oven to 425F. Bring a large pot of salted water to a boil 1 lbs baby Yukon Gold potatoes until fork tender. You can also microwave them in a microwave safe dish.
3. 3.Transfer to baking sheet and gently smash each potato with the bottom of a cup. Then drizzle with avocado oil, season with 1.5 tsp each of garlic powder, dried oregano, smoked paprika. Season with salt and pepper, then pop in the oven at 35-40 mins, flipping if needed, till nice and crispy. If you really want, you can also top this with freshly shredded parmesan cheese, though I didn’t.
4. 4.While the potatoes are going, make your chimichurri by processing 1 bunch Italian parsley, 1/2 bunch cilantro, and 4 garlic cloves in a small food processor. Add to a bowl and mix in 1/2 cup of a GREAT olive oil, 4 tbsp red wine vinegar, 1 tsp dried oregano, red pepper flakes, salt, and pepper. Mix well.
5. 5.Cook your steaks ver high heat until cooked to your preferred doneness. Or these could also be a great air fryer recipe, so use your air fryer at 400F for 10 mins! Let them rest for 5 mins before cutting.
6. 6.Plate everything up! Add your steak, some crispy potatoes, some chimicchuri, and whatever dipping sauce you like. I made a smokey garlicky aioli by mixing 5 tbsp mayo with 2 freshly minced garlic, 1 tsp smoked paprika, a pinch of salt, and the zest of half a lemon.