Sirloin Steak & Chimichurri Sauce Recipe

For the Potato Wedges:

1. Preheat oven to 400°F (200°C).
2. Wash and cut potatoes into 1/2-inch wedges. In a large bowl, toss with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
3. Arrange potatoes in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.

For the Chimichurri Sauce:

1. In a medium bowl, combine chopped parsley, cilantro, oregano, red wine vinegar, minced garlic, red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Slowly whisk in 1/2 cup extra virgin olive oil until well combined.
3. Taste and adjust seasonings as needed. Set aside at room temperature while cooking steak.

For the Steak:

1. Pat steak dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
3. Carefully place steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare (130-135°F / 54-57°C). For medium (135-140°F / 57-60°C), sear for 4-5 minutes per side. Adjust cooking time for desired doneness.
4. Remove steak from skillet and let rest on a cutting board for 5-10 minutes before slicing against the grain.
5. Serve sliced steak with potato wedges and a generous spoonful of chimichurri sauce.