Steak and Potatoes with Chimichurri!

Everyone and their mother can cook a good steak. But you want to take things up a notch? Try this kick-ass recipe with homemade chimichurri sauce!

Ingredients:

• 2 small steaks
• Olive oil (1 tbsp of the decent shit for the steak, 1/4 cup of the GOOD shit for the chimichurri)
• A few daring dashes of garlic powder
• S&P
• 1 lb baby potatoes, cut in half or quaters depending on size – these can be fingerlings, tiny yukon, whatever you want!
• 5 tbsp unsalted butter
• 1/2 tbsp dried Italian spice blend
• 6 cloves garlic, finely minced, divided (half for the steak, half for the chimichurri)
• 1 sprig fresh rosemary
• 1/2 tbsp fresh thyme
• 1 tbsp red wine vinegar
• 1/4 cup fresh parsley, finely chopped
• 1 red chili, deseeded and diced
• 1/3 tsp dried oregano
• 1/2 tsp kosher salt
• LOTS of fresh cracked pepper, to taste

Steps:

1. Preheat the oven to 400F
2. Pat dry your steaks, then season both sides with salt, pepper, and garlic powder
3. In a small bowl, combine 4 tbsp of butter and the Italian spice blend – set aside
4. On medium high heat, add 1 tbsp of the decent olive oil and the last 1 tbsp of butter into a large oven-proof skillet until hot
5. Add in the sprig of rosemary and thyme and the minced garlic – cook until the garlic just starts to brown, about 30 seconds
6. Add the steaks into the skillet and cook 2-3 minutes per side, until a nice sear is set on the edges, basting constantly with a spoon (i.e. pouring the melted butter / oil back onto the steaks), then set aside in a plate
7. In the still-hot skillet, add the cut potatoes and season with S&P and garlic powder and toss in the olive oil and steak fat – you may have to add another 1/2 tbsp olive oil to get the potatoes to the desired brown sides (roughly 4-5 minutes)
8. Move the potatoes together onto one side of the skillet, and then re-add the steaks to the freed-up side
9. Place 1 tbsp of the seasoned butter on top of each steak, and 2 tbsp of the butter on top of the potatoes
10. Place the full skillet in the oven and cook for another 15 minutes
11. While the skillet is cooking, prepare the chimichurri by combining all of the following ingredients into a bowl and allow to set for a minimum 10 minutes, maximum 2 hours for full flavor: 1/4 cup GOOD olive oil, 1 tbsp red wine vinegar, 1/4 cup parsley, 3 cloves diced garlic, 1 diced red chili, the dired oregano, and S&P to taste
12. When the skillet is cooked to desired steak doneness, remove from oven and allow to cool for 4-5 minutes
13. Remove to a serving plate, top with the chimichurri sauce, and enjoy!