Instructions
Prepare the Chimichurri Sauce (can be made ahead):
- In a medium bowl, combine the finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, dried oregano, red pepper flakes (or minced chili), salt, and black pepper.
- Slowly whisk in the extra virgin olive oil until well combined.
- Taste and adjust seasonings as needed. For best flavor, let it sit at room temperature for at least 15-30 minutes, or refrigerate for up to 2 days.
Prepare the Potato Wedges:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, salt, black pepper, paprika, and garlic powder until evenly coated.
- Spread the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Bake for 25-35 minutes, flipping halfway through, until golden brown and tender on the inside, crispy on the outside.
Prepare the Steak Bites:
- Pat the steak cubes dry with paper towels. This helps achieve a better sear.
- In a medium bowl, toss the steak with 1 tablespoon olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder until evenly coated.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (almost smoking).
- Add the seasoned steak bites to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary to avoid steaming the meat.
- Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness, until a deep brown crust forms.
- Remove the steak bites from the pan and set aside.
Assemble the Salad:
- In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and sliced red onion (if using).
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and a pinch of salt and pepper for the dressing.
- Just before serving, drizzle the dressing over the salad and toss gently to coat.
Serve:
- Arrange the cooked steak bites, potato wedges, and a portion of the fresh salad on individual plates.
- Spoon a generous amount of chimichurri sauce over the steak bites.
- Serve immediately and enjoy!
Cooking Tips and Variations
Tips for Best Results:
- Steak Doneness: For tender steak bites, avoid overcooking. A quick sear on high heat is key. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Chimichurri Flavor: Allow the chimichurri to sit for at least 15-30 minutes before serving. This allows the flavors to meld and deepen. For an even more intense garlic flavor, you can lightly crush the minced garlic before adding it to the sauce.
- Crispy Potato Wedges: Don’t overcrowd the baking sheet when roasting potatoes. Give them space to get crispy. Soaking the cut potatoes in cold water for 30 minutes before seasoning and roasting can also help remove excess starch, leading to a crispier exterior. Make sure to pat them completely dry before tossing with oil.
- Freshness is Key: Use fresh, high-quality ingredients, especially for the herbs in the chimichurri and the salad greens.
- Pan Heat: Ensure your skillet is very hot before adding the steak. This creates that desirable crust and locks in juices.
Recipe Variations:
- Steak Cuts: While sirloin is excellent, you can also use flank steak, skirt steak, or even tenderloin for a more luxurious option. Adjust cooking times as needed for different cuts.
- Chimichurri Spice Level: Adjust the amount of red pepper flakes or fresh chili to your preference. For a milder sauce, omit them entirely. For more heat, add a pinch of cayenne pepper.
- Herb Variations: Experiment with other fresh herbs in the chimichurri. A small amount of fresh oregano or mint can add an interesting twist.
- Potato Cooking Methods: Instead of roasting, you can air fry the potato wedges at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through, for an even crispier result with less oil. You could also deep-fry them for ultimate crispiness, though this adds more fat.
- Salad Add-ins: Customize your salad with other vegetables like bell peppers, radishes, or avocado. A sprinkle of feta cheese or crumbled goat cheese would also be delicious.
- Marinade for Steak: For an extra layer of flavor, marinate the steak bites for 30 minutes to 2 hours in a mixture of soy sauce, a touch of honey, garlic, and ginger before searing.
Storage and Reheating
Storage:
- Steak Bites: Store leftover steak bites in an airtight container in the refrigerator for up to 3-4 days.
- Chimichurri Sauce: Store chimichurri in an airtight container in the refrigerator for up to 5-7 days. The color might darken slightly, but the flavor will remain vibrant.
- Potato Wedges: Store leftover potato wedges in an airtight container in the refrigerator for up to 3-4 days. They tend to lose their crispness once cooled.
- Salad: Store dressing separately from the greens and other vegetables. Dressed salad will wilt quickly. Store undressed salad components in separate airtight containers in the refrigerator for 2-3 days.
Reheating:
- Steak Bites: The best way to reheat steak bites without overcooking them is gently. You can warm them in a skillet over low heat with a tiny bit of oil until just heated through, about 2-3 minutes. Alternatively, microwave on low power in short bursts, stirring occasionally, until warm. Be careful not to make them tough.
- Potato Wedges: To regain some crispness, reheat potato wedges in a preheated oven at 375°F (190°C) for 8-10 minutes, or in an air fryer at 350°F (175°C) for 5-7 minutes, until hot and slightly crispy. Microwaving will make them soft.
- Chimichurri Sauce: The sauce is best served at room temperature, so take it out of the fridge 15-20 minutes before serving. If it has separated, simply give it a good stir.
Frequently Asked Questions
Can I prepare parts of this meal in advance?
Absolutely! The chimichurri sauce is excellent when made a day or two ahead, as the flavors develop even further. You can also cut and season the potato wedges in advance and store them in the refrigerator, ready for roasting. The steak can be cut into cubes a few hours before cooking. Prepare the salad components (chop vegetables, wash greens) but keep them separate and undressed until just before serving.
What kind of steak is best for steak bites?
For steak bites, you want a cut that is tender and flavorful when cooked quickly. Sirloin, flank steak, skirt steak, and even tenderloin are excellent choices. Sirloin offers a good balance of flavor and tenderness without being overly expensive. Aim for a cut that can be easily cubed and will remain tender with a quick sear.
How can I make the potato wedges extra crispy?
Several tricks can help achieve super crispy potato wedges. First, soak the cut wedges in cold water for 30 minutes to an hour before cooking; this removes excess starch. Make sure to pat them completely dry before tossing with oil and seasonings. Second, preheat your baking sheet in the oven before adding the potatoes. Third, don’t overcrowd the pan; give the wedges plenty of space to breathe and crisp up. Flipping them halfway through cooking also helps ensure even crispness on all sides.
Is chimichurri spicy?
Traditional chimichurri has a subtle kick from red pepper flakes or fresh chili, but it’s not typically overly spicy. The heat is usually balanced by the freshness of the herbs and the tang of the vinegar. You can easily adjust the spice level to your preference by adding more or less red pepper flakes, or by omitting them entirely if you prefer a completely mild sauce. If using fresh chili, removing the seeds will also reduce the heat.