Chimichurri Ribeye Filet with Chimichurri Roasted Potatoes | Wild Fork
Medium
Prep Time 5 MinCook Time 30 MinServings 4-6
A complete dinner plate — seared Chimichurri Ribeye Filet alongside golden roasted potatoes, both tossed in the same bright chimichurri sauce for a dish that ties itself together.
INGREDIENTS
1.5 lbs baby potatoes, halved
3 tbsp olive oil, divided
1/4 cup chimichurri sauce, divided
LET'S GET COOKING!
1) Preheat oven to 425°F.
2) Toss potatoes with 2 tbsp olive oil, salt, and pepper; roast 25-30 minutes until golden and tender.
3) While potatoes roast, sear steaks in remaining olive oil over high heat, 4-6 minutes per side to medium-rare.
4) Rest steaks 5 minutes.
5) Toss roasted potatoes with 2 tbsp chimichurri sauce.
6) Plate steaks alongside potatoes, finishing the steak with remaining chimichurri sauce.