One Skillet Steak and Potatoes with Chimichurri (Edit recipe)

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A flavor packed one skillet steak and potato dish topped with an zingy, herby chimichurri sauce.

A one-skillet steak and potato dinner is a hearty and convenient meal that brings together tender, juicy steak and perfectly cooked potatoes, all in a single pan for easy cleanup.

An effortless steak dinner in about 30 minutes.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1108
Fat:	96 g
Carbohydrates:	52 g
Protein:	18 g
Cholesterol:	75 g
Sodium:	1882 mg
Fiber:	4 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 2

Ingredients

Steak and Potatoes

1 whole KC Strip Steak - Bachman Family Farms, see notes
1 Tbsp Primal Palate Steak Seasoning, or any steak seasoning
2 Tbsp Olive Oil, divided
10 oz Fingerling Potatoes, cut into bite sized pieces
1 tsp Sea Salt
3 Tbsp Salted Butter, cubed

Chimichurri Sauce

0.25 cup Parsley, freshly chopped
0.5 cup Cilantro, freshly chopped
0.5 tsp dried Oregano
0.5 tsp Red Pepper Flakes
2 Tbsp Shallot, diced
1 clove Garlic, minced
0.5 tsp Sea Salt
0.25 cup Red Wine Vinegar
0.5 cup Extra Virgin Olive Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you have the time, remove the strip steak 30 minutes before cooking and set on the counter.
Preheat oven to 425
Before cooking, cover both sides of the steak with the steak seasoning.
Heat a cast iron skillet to medium high heat. Add one tablespoon of olive oil and then the steak and sear about 2 minutes a side. Remove and let rest for 10 minutes.
Toss the potatoes with salt. Heat the same cast-iron skillet over medium high heat. Add the remaining tablespoon of olive oil and sauté for about one minute. Place the skillet in the oven and bake for 15 minutes or until tender.
While the potatoes are cooking, add all of the chimichurri ingredients to a bowl and mix. Set aside.
Slice the strip steak into large pieces.
When the potatoes are done, remove from the oven and place the cast iron skillet over medium heat. Move the potatoes to one side of the pan and then add the cubes of butter to the pan. Add the strips of steak and baste some of the butter over top. Remove from heat and top with chimichurri. Serve immediately.

Notes

Because the steak gets added back to the pan and basted with warm butter you do not want to over cook it when you sear it. Timing will be based on personal preference and also the thickness of the steak.

You will likely have leftover chimichurri sauce. You can store it in an airtight container in the refrigerator for 3 days.

You can substitute NY strip if you can't find this KC Strip steak