Grilled Skirt Steak with Chimichurri Aioli Potatoes

Difficulty: Easy | Makes: 2-3 Servings

This flavor-packed combo features juicy steak and creamy, herbaceous aioli potatoes. Perfect for a fun appetizer or a delicious meal that’s sure to impress!

 

For the Skirt Steak

For the Tomato Salad

For the Roasted Potatoes

For the Chimichurri Aioli

Directions

  1. Season the steak with salt and pepper and place in a large, resealable plastic bag
  2. Add half of the chimichurri sauce. Seal bag and refrigerate the steak for at least 2 and up to 4 hours
  3. Preheat the oven to 400 ºF
  4. Cut the potatoes in half or quarters and place in a bowl with olive oil, salt and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer
  5. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning
  6. To make the aioli, combine the chimichurri and mayonnaise. Taste and adjust seasoning as needed
  7. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes
  8. Brush the excess chimichurri sauce off the steak and set the steak over a hot grill or griddle
  9. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes
  10. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare
  11. Once cooked, allow the steak to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips
  12. Before serving, toss the tomatoes and arugula with chimichurri sauce and salt to taste
  13. Plate the sliced steak and top generously with the other half of the chimichurri sauce. Serve with roasted potatoes, chimichurri aioli and tomato salad

In This Recipe

Chimichurri Sauce

#87794 | 35.2 OZ.

Olive Oil

#70626 | 16.9 FL.OZ.