Sheet Pan Steak and Potatoes with Chimichurri Sauce is an incredibly flavorful, yet surprisingly simple, dinner recipe that the whole family will love!
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Sheet pan recipes have become one of my favorite ways to prepare dinner. I can’t get enough of these Sheet Pan Salmon Fajitas or this recipe for Sheet Pan Teriyaki Salmon, but my kids won’t eat salmon, so I needed to come up with a few beef and chicken options.
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 and this Sheet Pan Steak and Potatoes recipe with Chimichurri Sauce has it all!
To give the dish even more of that tasty chimichurri sauce, I marinate the steak in it for at least 2 hours. This method definitely gives you more depth of flavor. Of course, I also recommend that you leave a little extra sauce aside for topping too.
Typically chimichurri sauce is served over grilled meats, but this recipe is made on a single sheet pan in the oven. Cooking steak in the oven allows you to enjoy this delicious meal all year long.
This steak and crispy potatoes dinner is sure to be a family favorite!
Why This Recipe Works
This is a quick and easy recipe that is perfect for busy weeknights. You can marinate the steak overnight or in the morning so it’s ready to cook by dinner time.
The chimichurri sauce is not only fresh and tangy, but only takes 5 minutes to make. Then, the complete meal is cooked in the oven on just one pan! Who doesn’t love a whole let less dishes to do?!
How to Make This Recipe
What You Need To Make This Recipe
To make this recipe you will need:
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 5 cloves garlic (minced)
- 1 shallot (finely chopped)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 cup fresh parsley (finely chopped)
- 2-3 pounds of steak (flank, skirt, or flat iron)
- 1 pound potatoes (cut into wedges)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
For this recipe, the steak will need to marinate for at least 2 hours.
You will need to mince the garlic and finely chop the shallot and parsley.
After the steak is done marinating or about 10 minutes before you are ready to cook, cut the potatoes into wedges about an inch thick. You can also use whole small potatoes.
Create!
To make the chimichurri sauce, whisk together the 1/2 cup of olive oil, vinegar, garlic, shallot, dried oregano, 1 teaspoon salt, crushed red pepper, and parsley in a small bowl.
Reserve 1/4 cup of the sauce for later.
Place the steak in a large dish or plastic bag with a zip top and add the remaining chimichurri marinade.
Allow the meat to marinate for 2 hours and up to overnight.
When you are ready to cook, preheat your oven to 425°F.
Toss the potatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread out onto a large sheet pan. Roast for 15 minutes.
Push the potatoes out to the sides of the sheet pan and place the steak in the middle.
Continue cooking for 15-25 minutes (tossing the potatoes once or twice during cooking), or until the steak is cooked to your preference, and the potatoes are fork tender. Beef is considered cooked to medium doneness once it reaches an internal temperature of 145°F.
Present!
Serve the steak and potatoes with the reserved sauce and additional fresh parsley, if desired.
Tips and Techniques
- Flank or skirt steak work best in this recipe. Flat iron steak is a lower cost alternative that also turns out really well.
- You can swap out the potatoes for cauliflower and cook everything together for the same amount of time to make the recipe keto and low carb friendly.
- You can add additional vegetables to the sheet pan when you add the steak. Broccoli, green beans, and asparagus go great with this recipe.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
What Do You Serve With Chimichurri Steak?
Chimichurri Steak can be paired with just about any vegetable or starch that you like.
Potatoes are probably the most common vegetable to eat with chimichurri steak, but you could also use broccoli, cauliflower, green beans, asparagus, carrots, sweet potatoes, or Brussels sprouts.
What Can You Use Chimichurri On?
Got leftover chimichurri sauce? Here’s a few more ways that you can use it:
- Spoon it over grilled or roasted chicken or fish
- On potatoes
- With carrots or parsnips
- As a dipping oil for bread
- Over scrambled eggs or a shakshuka
More Steak Recipes
Here are a few more steak recipes to try:
- Steak Fajitas
- Tuscan Steak and Pasta
- Creamy Steak and Potato Soup
- Garlic Butter Steak Bites with Cauliflower
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Sheet Pan Steak and Potatoes with Chimichurri Sauce
Ingredients
Chimichurri Sauce
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 5 cloves garlic * minced
- 1 small shallot * finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper * or to taste
- 1 cup fresh parsley * finely chopped
Steak and Potatoes
- 2-3 pounds steak * flank, skirt, or flat iron
- 1 pound small potatoes * cut into 1" wedges
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Chimichurri Sauce
- 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 the remaining chimichurri marinade to a large dish or bag. Cover and place in the refrigerator for at least 2 hours or overnight.
Steak and Potatoes
- Preheat oven to 425°F..
- Toss the potatoes with the remaining 1 tablespoon of olive oil. Spread onto a large baking sheet and roast for 15 minutes, tossing once or twice while cooking.
- 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.
- Continue to cook for 15-25 minutes (tossing the potatoes once or twice during cooking) or until the potatoes are fork-tender and the steak is cooked to your preference. Steak that is medium done will have an internal temperature of 145°F.
- Serve with the reserved chimichurri sauce and additional fresh parsley, if desired.
Notes
Tips and Techniques
- Flank or skirt steak work best in this recipe. Flat iron steak is a lower cost alternative that also turns out really well.
- 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).
- You can swap out the potatoes for cauliflower and cook everything together for the same amount of time to make the recipe keto and low carb friendly.
- You can add additional vegetables to the sheet pan when you add the steak. Broccoli, green beans, and asparagus go great with this recipe.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on October 8, 2018. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in September 2020.
