Chimichurri Steak and Potato Salad Recipe

Chimichurri steak and potato salad is a hearty, flavor-packed main-dish salad that combines juicy, seared steak with tender potatoes and a vibrant, herbaceous chimichurri sauce. Originating from Argentina, chimichurri is traditionally served with grilled meats, and here it doubles as both a marinade and a dressing, tying the whole dish together. This recipe is perfect for a satisfying weeknight dinner or a standout dish at a summer barbecue.

Ingredients

1 ½ lbs (680 g) flank steak or sirloin steak, about 1 inch thick
1 ½ lbs (680 g) baby potatoes, halved (or larger potatoes cut into 1-inch pieces)
1 cup (240 ml) extra-virgin olive oil, divided
¼ cup (60 ml) red wine vinegar
1 cup (30 g) fresh flat-leaf parsley, finely chopped
¼ cup (10 g) fresh cilantro, finely chopped (optional)
4 cloves garlic, minced
1 teaspoon (5 g) dried oregano
½ teaspoon (1 g) red pepper flakes (adjust to taste)
1 teaspoon (6 g) kosher salt, plus more for potatoes
½ teaspoon (1 g) black pepper, plus more for potatoes
1 small red onion, thinly sliced (for serving)
2 tablespoons (30 ml) olive oil, for cooking the steak

Instructions

Make the chimichurri: In a medium bowl, combine ¾ cup (180 ml) of the olive oil, red wine vinegar, parsley, cilantro (if using), garlic, oregano, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well. Set aside ½ cup (120 ml) of the chimichurri for dressing the salad; reserve the rest for marinating the steak.
Marinate the steak: Place the steak in a shallow dish or zip-top bag. Pour the reserved chimichurri (about ½ cup / 120 ml) over the steak, turning to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours. (If you’re short on time, you can skip the marinating and just season the steak with salt and pepper before cooking—the chimichurri on top will still add plenty of flavor.)
Cook the potatoes: While the steak marinates, place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes, until the potatoes are fork-tender. Drain well and set aside to cool slightly.
Cook the steak: Remove the steak from the marinade and let any excess drip off. Pat dry with paper towels. Season both sides with salt and pepper. Heat 2 tablespoons (30 ml) olive oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering. Add the steak and cook for 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. For medium-rare, the internal temperature should read 130–135°F (54–57°C) on an instant-read thermometer. For food safety, the USDA FSIS recommends cooking whole cuts of beef to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest before carving. Adjust cooking time accordingly.
Rest the steak: Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute.
Assemble the salad: In a large bowl, combine the warm potatoes and the remaining chimichurri (the ½ cup / 120 ml that you set aside). Toss well to coat. Slice the steak thinly against the grain and add to the bowl along with any accumulated juices.
Serve: Top with red onion slices and an extra drizzle of olive oil or chimichurri if desired. Serve warm or at room temperature.

Tips

Don’t skip the rest: Resting the steak is crucial for a juicy result. If you cut it immediately, the juices will run out onto the board, leaving the meat dry.
Slice against the grain: Flank steak has long muscle fibers; slicing against the grain shortens them, making each bite more tender.
Make chimichurri ahead: The chimichurri can be made up to 3 days in advance and stored in the refrigerator. Bring it to room temperature before using.
Temperature check: Use an instant-read thermometer to check the steak’s doneness—it’s the most reliable method. Remember that the temperature will rise about 5°F (3°C) during resting.

Serving Suggestions

This salad is a complete meal on its own, but it pairs beautifully with a simple green salad with a light vinaigrette, grilled vegetables, or warm crusty bread. For a heartier spread, serve alongside grilled corn on the cob or a refreshing tomato and cucumber salad.

Variations

Chicken or shrimp: Swap the steak for boneless, skinless chicken thighs (cook to 165°F / 74°C) or large shrimp (cook to 145°F / 63°C). Adjust cooking times accordingly.
Add greens: Toss in a few handfuls of baby arugula or spinach right before serving for extra freshness and color.
Different herbs: Replace cilantro with fresh mint or basil for a different flavor profile.
Make it a bowl: Serve over a bed of quinoa or rice to stretch the dish further.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes will absorb some of the chimichurri, so you may want to add a splash of olive oil or vinegar when serving leftovers. To reheat, gently warm in a skillet over medium heat or in the microwave until heated through (to 165°F / 74°C for leftovers). The steak may cook a bit more upon reheating, so be careful not to overcook it.

Frequently Asked Questions

Can I use a different cut of steak? Yes, sirloin, ribeye, or skirt steak all work well. Choose a cut that is at least 1 inch thick for best results. Thinner cuts will cook faster, so adjust the time.

Is chimichurri supposed to be spicy? Traditional chimichurri has a mild heat from red pepper flakes. You can adjust the amount to your preference, or omit it entirely for a milder version.

Can I make this salad ahead of time? You can prepare the chimichurri and cook the potatoes a day ahead. Cook the steak just before serving for the best texture. The assembled salad is best served within a few hours.

What if I don’t have red wine vinegar? You can substitute with white wine vinegar, sherry vinegar, or apple cider vinegar. Each will slightly change the flavor, but all will work.

How do I know when the potatoes are done? Pierce one with a fork; it should slide in easily but the potato should still hold its shape. Overcooked potatoes will become mushy in the salad.

Can I grill the steak instead of pan-searing? Absolutely. Preheat your grill to medium-high and cook the steak for about 4–5 minutes per side, or until it reaches your desired doneness. The rest time is still essential.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).