Chimichurri Roasted Potatoes with Steak Bites

Origin

A hearty twist on a classic side, pairing crispy roasted potatoes with juicy steak bites — all brought together by Sauce Pantry’s bold Chimichurri.

Pro Tips

• Use sirloin or striploin for tender, flavorful steak bites.

• Toss the potatoes with chimichurri right out of the oven so they soak up maximum flavor.

Things to Watch Out For

• Don’t overcrowd the pan when roasting potatoes — they need space to crisp.

• Let steak rest before slicing to keep it juicy.

Process

1. Preheat oven to 425°F (220°C). Cut baby potatoes into halves or quarters.

2. Toss potatoes with olive oil, salt, and pepper. Roast until golden and crispy (25–30 minutes).

3. While potatoes roast, cut steak into bite-sized cubes. Season lightly with salt and pepper.

4. Heat skillet with a drizzle of oil and sear steak bites until browned and cooked to your liking (about 2–3 minutes per side).

5. Empty one Chimichurri sachet into a jar, add the instructed liquid, and shake until smooth.

6. Toss hot potatoes in half of the chimichurri.

7. Drizzle the rest over steak bites and serve together.