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Steak and Roasted Potato Bowls with Chimichurri Recipe

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4.1 from 3 reviews

This Steak and Roasted Potato Bowls with Chimichurri recipe combines tender, seasoned sirloin steak cubes with crispy roasted Yukon potatoes, complemented by fresh arugula, savory corn salsa, creamy guacamole, tangy pickled red onions, flavorful chimichurri sauce, and a sprinkle of cotija cheese. Perfectly balanced and packed with vibrant flavors, this meal is both satisfying and easy to prepare within an hour, making it ideal for weeknight dinners or casual gatherings.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 2 lbs Yukon potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Steak

  • 2 lbs sirloin steak, cut into 2-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 4 cloves garlic, minced

Additional Toppings

  • Corn salsa
  • Guacamole
  • Pickled red onions
  • Arugula
  • Chimichurri sauce
  • Cotija cheese

Instructions

  1. Roast the potatoes: Preheat your oven to 425°F and line a large sheet pan with parchment paper. Toss the cubed Yukon potatoes with 2 tablespoons olive oil, kosher salt, and black pepper to taste. Spread them out in an even layer on the pan. Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are golden and crispy on the outside and tender on the inside.
  2. Season the steak: While the potatoes roast, place the sirloin steak cubes into a large bowl. Add 1 tablespoon olive oil, fresh lime juice, chili powder, ground cumin, smoked paprika, kosher salt, black pepper, dried oregano, onion powder, and minced garlic. Toss thoroughly until all the steak pieces are evenly coated with the seasoning mixture.
  3. Cook the steak: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned steak cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear the steak for about 2 to 3 minutes on each side, or until browned and cooked to your preferred level of doneness. Remove the steak from heat and allow it to rest for a few minutes to retain juices.
  4. Assemble the bowls: Distribute the roasted potatoes evenly among serving bowls. Top each bowl with the seared steak cubes, a handful of fresh arugula, spoonfuls of corn salsa and guacamole, and a portion of pickled red onions.
  5. Finish and serve: Drizzle each bowl generously with the chimichurri sauce and sprinkle with cotija cheese for added flavor. Serve immediately while warm to enjoy the contrast of textures and tastes.

Notes

  • For the best texture, make sure not to overcrowd the roasting pan when roasting potatoes to ensure they get crispy.
  • If you don’t have cotija cheese, feta or queso fresco can be good substitutes.
  • To make this meal gluten-free, ensure corn salsa and pickled onions do not contain any gluten-containing additives.
  • Leftover roasted potatoes and steak can be refrigerated and used for meal prep the next day.
  • Adjust spice levels in the steak seasoning to suit your taste preference.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Roasting and Frying
  • Cuisine: American

Find it online: https://avascooking.com/steak-and-roasted-potato-bowls-with-chimichurri-recipe/