Chimichurri Steak & Potato Bites

Name: Chimichurri Steak & Potato Bites
Ingredients: flat leaf Italian parsley (leaves and tender stems only); cilantro (leaves and tender stems only); 2 tbsp fresh oregano (or 1 tbsp dried oregano); 2 cloves garlic (peeled); 0.25 cup red wine vinegar; 0.25 cup water; 1 cup extra virgin olive oil; 1 tsp red chili flakes; salt and pepper (to taste); 2 lbs New York strip steak or filets (cut into 1-2 inch cubes); 1.5 lbs fingerling or baby potatoes (cut in half); 10 cloves garlic (finely minced); 3 tbsp avocado oil; salt and pepper (to taste)

A flavorful and quick meal that's perfect for a crowd

Ingredients

For the chimichurri

For the steak and potatoes

Directions

1
To make chimichurri, add parsley, cilantro, oregano, and garlic to a food processor and process until finely minced.
2
Transfer to serving bowl and mix in vinegar, water, olive oil, and chili flakes. Season with salt and pepper to taste.
3
Bring 4 quarts of heavily salted water to a boil over medium heat. Add potatoes and par cook until just tender, about 5 minutes.
4
Strain off water then return to pot to steam dry.
5
Add avocado oil to a large skillet over medium high heat. Season potatoes to taste with salt and pepper and sear until golden brown and crispy, about 8-10 minutes.
6
Remove from pan and set aside.
7
Season steak generously with salt and pepper then add to hot skillet over medium high heat. Allow steak to cook uninterrupted for three minutes on top and bottom to allow time for the meat to sear.
8
Add back in potatoes along with garlic and cook for 2-3 more minutes, tossing frequently to prevent garlic from burning.
9
Remove from pan and serve with chimichurri over top.

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