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Sheet Pan Chimichurri Steak and Potatoes is an incredibly flavorful, yet surprisingly simple, dinner recipe that the whole family will enjoy!
Sheet pan recipes are my current favorite way to prepare dinner. With how busy this time of year can be, almost every recipe that I’ve shared recently has been focused on being quick and easy! But, I’m also big on big flavor too and this Sheet Pan Chimichurri Steak and Potatoes recipe has it all!
Rather than making the steak and vegetables plain, and then throwing the Chimichurri Sauce on top, I decided to marinate both in that oh-so-delicious sauce! This method definitely gives you more depth of flavor. Of course, I also leave a little extra sauce aside for topping too!
For this recipe, I used the FoodSaver® FM5200 Vacuum Sealing System that I purchased at Walmart along with the FoodSaver® 11″ x 16′ Vacuum Seal Roll, 2 Pack. This system is really well known for how it keeps meats and produce fresher longer, but also works great for marinating food.
So, What Exactly is a FoodSaver® FM5200 Vacuum Sealing System?
I’m sure we’ve all had food go bad all too quickly. FoodSaver®, as seen on T.V, is the solution! In fact, FoodSaver® is the number 1 Vacuum Sealing solution in the US.
The FoodSaver® System includes vacuum seal bags and rolls, vacuum zipper bags, and containers designed to work together with vacuum sealers for optimal performance.
The multi-layer, BPA-free vacuum-seal bags are flexible enough to hug food and seal effectively without gaps and are best for long-term freezer storage, blocking out air, and helping to prevent freezer burn.
What Can You Use the FoodSaver® FM5200 Vacuum Sealing System For?
The FoodSaver® Fm5200’s main benefit is that it keeps food fresher up to 5 times longer than conventional storage methods and it also helps prevent freezer burn.
But that’s not all it’s good for. Another huge benefit? It helps save you time and waste!
- You can marinate in minutes, rather than hours and it’s also great for batch cooking and meal planning.
- Keep food fresh in less time with less steps (as compared to FoodSaver V4440 Models).
- Make bags in half the steps with the easy to use Express Bag Maker ( as compared to FoodSaver V4440 Models).
- Quick sealing with Vacuum and Seal Bar.
- Ensure an air-tight seal and less bag waste (as compared to FoodSaver V4440 Models) using the Easy View Vacuum Window.
Where Can You Buy a FoodSaver® FM5200 Vacuum Sealing System?
You can purchase a FoodSaver® FM5200 from Walmart. You will find it, along with the FoodSaver® Vacuum Seal Rolls, in the home section in the food storage aisle.
There are current Rollback offers at Walmart available:
- FoodSaver® FM5200 Vacuum Sealing System – $142.99 (original price $169) – from 9/15 – 12/22, online only.
- FoodSaver® 11″ x 16′ Vacuum Seal Roll, 2 Pack – $15.99 (original price $17.98) – from 9/15 – 12/22, online only.
So now that we have all the details of what the FoodSaver® FM5200 Vacuum Sealing System is and how it works, let’s get into how to make this delicious Sheet Pan Chimichurri Steak and Potatoes recipe!
How to Make Sheet Pan Chimichurri Steak and Potatoes
The prep work for this Sheet Pan Chimichurri Steak and Potatoes recipe involves a bit of chopping and mincing. You will need to finely chop the parsley and mince the garlic and shallot.
Cut the potatoes into wedges about an inch thick, or you can use whole small potatoes.
To make the Chimichurri Sauce, combine the olive oil, vinegar, garlic, shallot, crushed red pepper flakes, dried oregano, salt, and parsley in a small bowl.
Whisk until well blended. Reserve 1/4 cup of the sauce for later.
Using the FoodSaver® FM5200, I make two bags, one for the steak and one for the potatoes. Simply seal one end of the bag, then pull out enough of the roll that it’s slightly larger than the food you are going to use it for.
Seal the bag again (this will be part of the next bag), and slide the lever to cut!
In the first bag, I put the steak and half of the marinade.
Then, I insert the bag into the FoodSaver® FM5200 Easy View Vacuum Window, press, and seal.
The air is vacuumed out and the bag is automatically sealed.
Then, I repeat these steps for the potatoes and the last half of the marinade.
Allow the meat and potatoes to marinate for 2 hours and up to overnight.
When you are ready to cook, preheat your oven to 425°F.
Cut open the bag of potatoes and pour onto a sheet pan. Roast for 15 minutes.
Next, cut open the bag with the steak. Push the potatoes out to the sides of the sheet pan and place the steak in the middle.
Continue cooking for 15-20 minutes, until the steak is cooked to your preference, and the potatoes are fork tender.
Serve the Chimichurri Steak and Potatoes with the reserved sauce, if desired.
If you’d like, add a second sheet pan of the vegetable(s) of your choice to the oven when cooking the steak and potatoes, to serve with this recipe.
Sheet Pan Chimichurri Steak and Potatoes
- 1.5 pounds steak * I used Top Round, but you can also use flank, skirt, sirloins, etc.
- 1 pound small potatoes * or larger potatoes cut into 1" wedges
- 1/2 Cup olive oil
- 3 Tablespoons red wine vinegar
- 5 cloves garlic * minced
- 1 small shallot * minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper * or to taste
- 1 Cup fresh parsley leaves and stems * somewhat packed, finely chopped
- To make the Chimichurri Sauce, combine the olive oil, red wine vinegar, garlic, shallot, oregano, salt, crushed red pepper, and parsley in a small bowl.
- Whisk until well combined. Reserve 1/4 cup for later use.
- Add the steak and half the marinade to a bag (preferably using the FoodSaver® FM5200 Vacuum Sealing System for best results) and seal.
- Repeat the process with the potatoes and the other half of the marinade.
- Allow to marinate for 2 hours or up to overnight.
- Preheat oven to 425°F..
- Add the potatoes to a sheet pan and roast for 15 minutes.
- Remove the sheet pan from the oven and push the potatoes out to the sides.
- Place the steak in the middle of the sheet pan and continue to cook for 15-20 minutes until the potatoes are fork-tender and the steak is cooked to your preferences.
- Serve with the reserved Chimichurri Sauce.
- You can add all of the ingredients for the Chimichurri Sauce to a small food processor to blend (and eliminate the need for all of the chopping and mincing).
- The cook time will vary depending on the thickness of the meat. For thinner cuts, you may want to check sooner so that you don't over cook it.
- Beef is considered cooked to medium doneness once it reaches an internal temperature of 145°F.
- Increase the crushed red pepper flakes for more spiciness, or eliminate them all together for a milder sauce
- Add a second sheet pan of the vegetable(s) of your choice to the oven when cooking the steak and potatoes, to serve with this recipe, if desired.
- Freeze any leftover parsley, including stems, to use in homemade stocks.