Chimichurri Steak & Mash Plate Recipe

There is nothing quite like the robust flavor of a perfectly cooked steak paired with rich, creamy mashed potatoes and brightened up by a vibrant chimichurri sauce. This Chimichurri Steak & Mash Plate combines juicy, smoky sirloin with a herbaceous, garlicky sauce that brings fresh, zesty flavor to every bite. The smooth textures of the Yukon gold mash provide a satisfying contrast, making every forkful a delight. It’s a dish that feels both indulgent and wholesome, perfect for sharing with friends or savoring after a long day.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in creating the perfect harmony of flavors and textures. From the juicy steak to the fresh herbs in the sauce and the buttery potatoes, this simple list will surprise you with its impact on the final dish.

• Sirloin or ribeye steak (1½ lb / 700 g): Choose a cut with good marbling for maximum flavor and tenderness.
• Olive oil (2 tbsp for steak, ½ cup for sauce): A key fat that carries flavors and creates a beautiful crust on the steak.
• Garlic (6 cloves total, minced): Adds a savory depth and warmth to both the steak and chimichurri sauce.
• Smoked paprika (1 tsp): Infuses the steak with a subtle smoky aroma that pairs perfectly with the fresh herbs.
• Salt and black pepper: Essential seasonings that elevate every other flavor in the dish.
• Fresh parsley (1 cup, finely chopped): The star herb of the chimichurri, providing brightness and earthiness.
• Fresh cilantro (2 tbsp, finely chopped – optional): Adds a fresh, citrusy note that lifts the sauce even further.
• Red wine vinegar (2 tbsp): Gives the chimichurri its zing and balances the oil and herbs.
• Crushed red pepper flakes (½ tsp, adjustable): A gentle kick to awaken the palate without overpowering the dish.
• Yukon gold potatoes (2 lb / 900 g): Creamy and buttery when mashed, perfect for soaking up sauce and steak juices.
• Unsalted butter (4 tbsp): Adds richness and silkiness to the mashed potatoes.
• Warm milk or cream (½ cup): Blends into the potatoes smoothly, making them luxuriously creamy.

How to Make Chimichurri Steak & Mash Plate

Step 1: Prepare the Chimichurri Sauce

Start by finely chopping fresh parsley and cilantro, then combine them with minced garlic, red wine vinegar, crushed red pepper flakes, olive oil, and a pinch of salt and pepper in a bowl. Mix everything well and let it rest so the flavors meld beautifully. This sauce is the vibrant heart of the Chimichurri Steak & Mash Plate, packing each bite with fresh, tangy, and slightly spicy notes.

Step 2: Cook the Mashed Potatoes

Peel and cube the Yukon gold potatoes and boil them in salted water until tender, about 15 to 18 minutes. Once soft, drain them and mash with butter and warm milk or cream. Aim for a creamy texture that’s buttery but not heavy, seasoned simply with salt. These mashed potatoes add a luscious, comforting contrast to the savory steak and herbaceous sauce.

Step 3: Season the Steak

Rub both sides of your steak generously with olive oil, minced garlic, smoked paprika, salt, and black pepper. This seasoning blend builds a smoky, garlicky crust when cooked, complementing the rich steak while allowing the chimichurri to shine.

Step 4: Cook the Steak

Heat a cast-iron skillet or grill pan until it’s smoking hot, then sear the steak for about 3 to 4 minutes on each side for a perfect medium-rare. Adjust the timing to your preferred doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain to ensure every bite is tender and juicy.

Step 5: Assemble and Serve

Start with a generous scoop of creamy mashed potatoes on each plate, lay the sliced steak on top, then drizzle the chimichurri sauce lavishly over everything. Finish with extra cracked black pepper and more chimichurri on the side. This final assembly turns the Chimichurri Steak & Mash Plate into a feast of flavors and textures, sure to impress at any dinner table.

How to Serve Chimichurri Steak & Mash Plate

Garnishes

Fresh herbs like additional chopped parsley or cilantro sprinkled on top brighten the dish and add a touch of color. A wedge of lemon on the side offers a citrus burst that some guests might enjoy squeezing over their steak for added zing. A light drizzle of extra virgin olive oil can also enhance the meat’s richness.

Side Dishes

This plate works wonderfully alongside a crisp green salad with a simple vinaigrette, which provides a refreshing counterpoint to the richness of the steak and mash. Roasted vegetables, such as asparagus or carrots, can add vibrant color and a bit of crunch, rounding out the meal perfectly.

Creative Ways to Present

Try layering the components in a shallow bowl for a rustic presentation that invites mixing flavors with each bite. Or serve the steak sliced on a wooden board with a bowl of chimichurri and a flag of potatoes nestled beside it for a casual yet elegant grazing-style platter that’s fun and approachable.

Make Ahead and Storage

Storing Leftovers

Keep leftover steak wrapped tightly in foil or an airtight container in the fridge for up to 3 days. Separately store any leftover chimichurri sauce and mashed potatoes to preserve their freshness and flavors.

Freezing

You can freeze mashed potatoes for up to 1 month by placing them in a freezer-safe container. Chimichurri sauce is best fresh but can be frozen in small portions for up to 2 months if necessary. Steak freezes less well once cooked, but if you do freeze it, slice beforehand for easier reheating.

Reheating

Gently reheat mashed potatoes on low heat with a splash of milk to restore creaminess. Warm steak slices in a skillet briefly or microwave at low power to avoid drying them out. Serve with fresh chimichurri sauce added after reheating to maintain its vibrant flavor.

FAQs

Can I make the chimichurri sauce ahead of time?

Absolutely! The sauce actually benefits from sitting for a few hours or overnight as the flavors meld beautifully, making it even more delicious by the time you serve.

What’s the best cut of steak for this recipe?

Sirloin and ribeye are excellent choices because they balance flavor and tenderness well. Ribeye offers more marbling for richness, while sirloin gives a leaner option without sacrificing taste.

Can I substitute Yukon gold potatoes for another type?

Yes, though Yukon gold is ideal for its creamy texture. Russets work too but might require less milk as they can be more absorbent. Avoid waxy potatoes that won’t mash up smoothly.

How spicy is the chimichurri sauce?

The crushed red pepper flakes add a gentle heat that you can adjust to your liking. Start with less if you prefer mild and increase for a bit more kick without overpowering the fresh herbs.

Can I prepare this dish for a dinner party?

Definitely! The components can be prepped in advance, and then you just do a quick steak sear and assembly before serving. It’s a crowd-pleaser with flavors that impress without complicated techniques.

Final Thoughts

If you’re looking for a dish that feels like a warm hug on a plate, the Chimichurri Steak & Mash Plate is an absolute must-try. Its balance of rich steak, creamy potatoes, and lively chimichurri sauce is utterly addictive and perfect for sharing memorable meals with those you love. Go ahead and make this your next recipe – I promise you won’t be disappointed!