Argentinian Lunch Delight: Grilled Chimichurri Steak with Smashed Potatoes and Sautéed Spinach

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 x 8 oz beef sirloin steaks (1 inch thick)
• 2 cups baby potatoes, small to medium size
• 4 cups fresh spinach leaves
• 1 cup cherry tomatoes
• 1/2 cup red onion, thinly sliced
• 2 cloves garlic, minced
• Fresh parsley, chopped
• Olive oil
• Salt and pepper, to taste

Instructions

1. a. Prepare the chimichurri sauce: In a food processor, combine fresh parsley, minced garlic, red onion, salt, and pepper. Pulse until well combined. Gradually add olive oil while continuing to pulse until you reach your desired consistency. Set aside. b. Heat a grill or grill pan over medium high heat. Season the steaks with salt and pepper, then brush with olive oil. Grill for 4 5 minutes per side, depending on desired doneness. Remove from heat and let rest for at least 5 minutes before slicing against the grain. c. Boil the potatoes in salted water until fork tender. Drain, return to the pot, and gently crush with a potato masher or the bottom of a glass. Heat olive oil in a skillet over medium heat and sauté crushed potatoes until golden brown and crispy on the edges. Season with salt and pepper. d. In a separate pan, heat olive oil over medium heat. Add sliced red onion and cherry tomatoes, cooking until softened but not mushy. Season with salt and pepper. e. In another pan, sauté fresh spinach in olive oil over medium high heat for 1 2 minutes or until wilted. Season with salt and pepper.

Chef’s Insight

The key to this dish is the balance of flavors - the rich, savory chimichurri sauce complementing the tender steak, while the smashed potatoes offer a satisfying texture contrast.

Notes

Be sure to let the steak rest before slicing for maximum tenderness.