Chimichurri Steak & Mash Plate Recipe

If you are craving a dish that brings bold, vibrant flavors alongside the comforting creaminess of mashed potatoes, then you simply cannot miss the Chimichurri Steak & Mash Plate. This dish shines with juicy, perfectly seared steak topped with a zesty and fresh chimichurri sauce that packs a flavorful punch, all nestled over a bed of buttery, smooth Yukon gold mashed potatoes. It is a harmonious dance of textures and tastes that will have you daydreaming about your next bite long before you finish your plate.

Ingredients You’ll Need

Getting this dish right is all about choosing simple but fresh ingredients that work together to create incredible layers of flavor and texture. Each component, from the robust herbs in the chimichurri to the tender steak and the creamy potatoes, plays an essential role in making this plate irresistible.

• Sirloin or ribeye steak (1½ lb/700 g): Choose a well-marbled cut for juicy, flavorful meat.
• Olive oil (2 tbsp + ½ cup for sauce): Adds richness and helps to marry flavors smoothly.
• Garlic (6 cloves total): Infuses both the steak and chimichurri with savory depth.
• Smoked paprika (1 tsp): Brings a subtle smokiness to the steak seasoning.
• Fresh parsley (1 cup, finely chopped): The herbaceous heart of the chimichurri sauce.
• Fresh cilantro (2 tbsp, optional): Adds a bright, citrusy note that complements the parsley beautifully.
• Red wine vinegar (2 tbsp): Provides that signature tang in the chimichurri.
• Crushed red pepper flakes (½ tsp): Gives the sauce a gentle kick—adjust to your heat preference.
• Salt and black pepper: Essential seasonings for enhancing all the flavors.
• Yukon gold potatoes (2 lb/900 g): Perfect for creamy, buttery mashed potatoes with a golden texture.
• Unsalted butter (4 tbsp): Enriches the mash with a smooth, indulgent mouthfeel.
• Warm milk or cream (½ cup): Turns the potatoes luxuriously creamy without heaviness.

How to Make Chimichurri Steak & Mash Plate

Step 1: Craft the Vibrant Chimichurri Sauce

The chimichurri is the star that brightens the entire plate. Begin by finely chopping fresh parsley and cilantro—they provide the green, fresh base the sauce needs. Mix in the minced garlic, red wine vinegar, crushed red pepper flakes, and extra-virgin olive oil. Season generously with salt and black pepper, then give it all a great stir. Let this mixture rest while you prepare the rest of the dish to allow the flavors to meld beautifully and develop a wonderful intensity.

Step 2: Prepare the Creamy Mashed Potatoes

Peel and cube the Yukon gold potatoes for quick, even cooking. Boil them in a pot of salted water until fork-tender—usually about 15 to 18 minutes. Drain well, then mash them with unsalted butter and warm milk or cream, stirring until you have a silky, smooth texture that practically melts in your mouth. Don’t forget to season with salt! Keep these warm as you move on to the steak.

Step 3: Season the Steak for Maximum Flavor

This is where the steak takes on its signature boldness. Rub each side of your sirloin or ribeye with olive oil to lock in juiciness. Next, coat them evenly with minced garlic, smoked paprika, salt, and freshly cracked black pepper. This simple yet flavorful rub intensifies the meat’s natural richness without overpowering it.

Step 4: Cook the Steak to Perfection

Heat a cast-iron skillet or grill pan over high heat until it’s screaming hot. This ensures a delicious crust on your steak. Sear the steaks for 3 to 4 minutes on each side for a perfect medium-rare finish—feel free to adjust timing for your preferred doneness. Allow the steak to rest for about 5 minutes after cooking; this step is crucial because it lets the juices redistribute, keeping your steak tender and juicy. Slice the steak thinly against the grain for the best texture experience.

Step 5: Assemble Your Chimichurri Steak & Mash Plate

Start by spooning a generous portion of creamy mashed potatoes onto each plate. Lay the sliced steak artfully over the mash, then drizzle a hearty amount of that bright, herbaceous chimichurri sauce right on top. Don’t hesitate to add extra chimichurri on the side—you can never have too much of this flavorful sauce!

How to Serve Chimichurri Steak & Mash Plate

Garnishes

A sprinkle of freshly cracked black pepper over the finished plate adds visual appeal and a hint of spice with every bite. If you’re feeling fancy, add a few sprigs of fresh parsley or cilantro on top to echo the vibrant flavors in the chimichurri. A light drizzle of olive oil around the edges can also bring a subtle gloss and extra richness to your presentation.

Side Dishes

While the Chimichurri Steak & Mash Plate is a satisfying meal on its own, pairing it with a crisp green salad or roasted seasonal vegetables can bring balance and freshness to the table. A simple arugula salad with lemon vinaigrette or grilled asparagus with a squeeze of fresh lemon juice make excellent companions that won’t compete with the bold flavors of the steak and chimichurri.

Creative Ways to Present

For a rustic yet elegant experience, serve the mash in a small mound with the sliced steak fanned out on top, drizzled liberally with chimichurri sauce. Alternatively, try plating the steak slices alongside a quenelle of mashed potatoes, then use a small spoon to artistically dot extra chimichurri around the plate. This adds a modern flair and allows guests to experience bursts of flavor in every forkful.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Chimichurri Steak & Mash Plate, store the components separately for the best texture and flavor retention. Keep the chimichurri sauce in an airtight container in the refrigerator for up to 3 days. The steak slices and mashed potatoes should also be refrigerated in separate containers, ideally eaten within 2 days to enjoy them at their best.

Freezing

While mashed potatoes freeze quite well, steak and chimichurri sauce are best enjoyed fresh to preserve quality. You can freeze the mashed potatoes in freezer-safe containers for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently to retain the creamy texture.

Reheating

Reheat mashed potatoes gently on the stovetop over low heat with a splash of milk or cream to restore their creaminess. For steak, reheat slices briefly in a hot skillet or under the broiler for just a minute or two on each side to warm without drying out. Serve again with fresh chimichurri poured over to revive that fresh punch of flavor.

FAQs

Can I use other cuts of steak for this dish?

Absolutely! While sirloin and ribeye are recommended for their flavor and tenderness, flank or skirt steak can also work nicely. Just remember to slice thinly against the grain to maintain tenderness.

Is the chimichurri sauce spicy?

The sauce has a gentle heat from the crushed red pepper flakes, but you can easily adjust the spice level to your liking or omit them entirely for a milder sauce.

Can I make the chimichurri sauce ahead of time?

Yes! It actually benefits from sitting a few hours or overnight to allow the flavors to meld beautifully. Just store it refrigerated in a sealed container and bring it to room temperature before serving.

What’s the best potato type for creamy mashed potatoes?

Yukon gold potatoes are ideal because they have a naturally buttery flavor and creamy texture that mash beautifully without becoming gluey.

How do I know when the steak is medium-rare?

For medium-rare, aim to cook the steak for about 3 to 4 minutes per side on high heat, depending on thickness. You can also use a meat thermometer—medium-rare is around 130°F to 135°F (54°C to 57°C).

Final Thoughts

The Chimichurri Steak & Mash Plate is a spectacular way to bring exciting, fresh, and comforting flavors to your dinner table. It’s simple enough for weeknight cooking yet impressive enough for sharing with friends and family. Trust me—you’ll find yourself returning to this dish again and again because it delivers endless satisfaction with every mouthwatering bite. Give it a try and let the chimichurri sauce sweep you off your feet!