Description
These Steak and Roasted Potato Bowls with Chimichurri are a flavorful and satisfying meal combining tender, perfectly seasoned sirloin steak with crispy roasted Yukon potatoes. Enhanced with fresh arugula, vibrant corn salsa, creamy guacamole, tangy pickled red onions, and a zesty chimichurri sauce, these bowls offer a balanced and hearty dinner perfect for family or entertaining guests.
Ingredients
Roasted Potatoes
- 2 lbs Yukon potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- Kosher salt, to taste
- 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
Additional Toppings
- Corn salsa
- Guacamole
- Pickled red onions
- Arugula
- Chimichurri sauce
- Cotija cheese
Instructions
- Roast the potatoes: Preheat your oven to 425°F. Line a large sheet pan with parchment paper. Toss the cubed Yukon potatoes with 2 tablespoons olive oil, kosher salt, and black pepper until evenly coated. Spread them in a single layer on the prepared sheet pan. Roast for 25 to 30 minutes, flipping the potatoes halfway through the cooking time, until the potatoes are golden brown, crispy on the outside, and tender inside.
- Season the steak: While the potatoes roast, place the sirloin 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 thoroughly to ensure all steak pieces are evenly coated with the seasoning mixture.
- Cook the steak: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the seasoned steak cubes in a single layer; cook in batches if necessary to avoid overcrowding. Sear the steak for 2 to 3 minutes on each side, until the steak is browned and cooked to your desired level of doneness. Remove the steak from heat and let it rest for a few minutes to retain juices.
- Assemble the bowls: Divide the roasted potatoes evenly among four serving bowls. Top each bowl with the seared steak cubes, fresh arugula, corn salsa, guacamole, and pickled red onions to add layers of flavor and texture.
- Finish and serve: Generously drizzle chimichurri sauce over each assembled bowl for a bright, herbaceous kick. Sprinkle with crumbled cotija cheese for a salty, creamy finish. Serve immediately to enjoy the warm, contrasting flavors and textures.
Notes
- You can adjust the seasoning on the steak to your taste preference by modifying the chili powder and smoked paprika quantities.
- For extra crispy potatoes, ensure they are spaced evenly and not overcrowded on the baking sheet.
- If you prefer, substitute sirloin with ribeye or flank steak for different textures and flavors.
- Allow the steak to rest after cooking to retain juiciness and improve tenderness.
- Homemade chimichurri sauce can be used or store-bought for convenience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: Latin American