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Overhead of sheet pan steak and potatoes with chimichurri sauce and a few slices of steak cut off next to it
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5 from 7 votes

Sheet Pan Steak and Potatoes with Chimichurri Sauce

Sheet Pan Steak and Potatoes with Chimichurri Sauce is an incredibly flavorful, yet surprisingly simple, dinner recipe that the whole family will enjoy!
Prep Time15 minutes
Cook Time30 minutes
Marinate Time2 hours
Total Time2 hours 45 minutes
Course: Main Dish
Cuisine: American, Beef, Gluten Free
Servings: 6
Calories: 566kcal

Ingredients

Chimichurri Sauce

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.

Video

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.
** Nutritional Information is an estimate and may vary. It takes into consideration ALL of the marinade.

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 16g | Protein: 33g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 674mg | Potassium: 803mg | Fiber: 2g | Sugar: 1g | Vitamin A: 890IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 4mg