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Steak and Roasted Potato Bowls with Chimichurri Recipe

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4 from 90 reviews

These Steak and Roasted Potato Bowls with Chimichurri combine tender, well-seasoned sirloin steak cubes with crispy roasted Yukon potatoes, fresh arugula, tangy pickled red onions, creamy guacamole, and sweet corn salsa. Finished with a vibrant chimichurri sauce and crumbled cotija cheese, this dish offers a satisfying balance of flavors and textures perfect for a hearty and flavorful meal.

Ingredients

Potatoes

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

Steak and Seasoning

  • 3 tablespoons olive oil, divided
  • 2 lbs sirloin steak, cut into 2-inch cubes
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons 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

Toppings and Garnishes

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

Instructions

  1. Roast the potatoes: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper. Toss the cubed potatoes with 2 tablespoons olive oil, kosher salt, and black pepper to taste. Spread the potatoes evenly on the pan and roast for 25 to 30 minutes, flipping halfway through, until they are golden brown, crispy on the outside, and tender inside.
  2. Season the steak: While the potatoes roast, place the steak cubes in a large bowl. Add 1 tablespoon olive oil, fresh lime juice, chili powder, cumin, smoked paprika, kosher salt, black pepper, dried oregano, onion powder, and minced garlic. Toss well to coat all the steak pieces evenly with the marinade and spices.
  3. Cook the steak: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steak cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear each side for 2 to 3 minutes until browned and cooked to your desired doneness. Remove the steak from the heat and let it rest for a few minutes to retain juices.
  4. Assemble the bowls: Distribute the roasted potatoes evenly into serving bowls. Top each with the seared steak, fresh arugula, corn salsa, guacamole, and pickled red onions to add layers of flavor and texture.
  5. Finish and serve: Generously drizzle each bowl with chimichurri sauce for a fresh herbaceous kick. Sprinkle cotija cheese over the top for a salty, creamy finish. Serve immediately to enjoy the contrasting warm and cool components.

Notes

  • You can prepare the chimichurri sauce and pickled red onions ahead of time to save prep time.
  • If sirloin steak is not available, skirt or flank steak can be substituted with similar results.
  • Adjust the chili powder and paprika quantities to control the spiciness according to your preference.
  • For a gluten-free meal, ensure that all pre-made sauces and toppings are verified gluten-free.
  • Resting the steak after cooking ensures juicier and more tender meat.

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