Midwest Steak with Roasted Potatoes and Chimichurri – Zenwise Midwest Steak with Roasted Potatoes and Chimichurri – Zenwise
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Midwest Steak with Roasted Potatoes and Chimichurri

Take your steak game a notch with this easy, quick dinner any day of the week!  Combine perfectly-seared steak, roasted tomatoes, fresh herbs, and sliced golden potatoes drizzled with chimichurri sauce … a dinner that’s packed with nutrition and takes just 30 minutes from prep to serving.

This recipe works well with boneless strip and hanger steaks, two cuts that render juicy, tender meat. Roasting the potatoes and tomatoes in the oven elevates the flavors [as well as the nutritional content!]

And let’s not forget the chimichurri! This take on an Argentinian sauce blends fresh parsley, garlic, olive oil, and crushed red pepper. It’s typically used on beef or chicken as a marinade or condiment. It’s spicy, tangy, and comes together in a flash.

Why We Love These Ingredients

Did you know that tomatoes are healthier when they’re cooked? This is because lycopene, the phytochemical that makes them red—is more easily absorbed through the cooking process. Lycopene is an antioxidant that helps boost heart and vision health.


Late-season tomatoes can help lower total cholesterol and promote healthy, clear blood flow, thanks to their high levels of Vitamin K. Vitamin K is needed for healthy blood clotting and wound healing.


Potatoes—so delicious, versatile, and gut friendly! Potatoes are full of “resistant starch.” This starch makes its home in your large intestine, where it acts like a prebiotic, or food source, for beneficial bacteria. Research shows that resistant starch can help reduce insulin resistance, which, in turn, improves blood sugar control.

Potatoes are also a source of Butyrate. a short-chain fatty acid produced in the large intestine by healthy gut bacteria. It reduces inflammation in your gut, feeds your colon cells and protects the lining of your intestinal tract.

Canola oil contains both omega-3 fatty acids and omega-6 fatty acids in the ratio of 2:1. This is one of the healthiest ratios of any vegetable oil, even healthier than olive oil. Canola oil is also packed with sterols, which have powerful cholesterol-lowering effects.

Pro Tips to Get You Started

Which tomatoes are best? We suggest Heirloom, Beefsteak, or other late-season tomatoes.

Heirloom tomatoes are firm and colorful. Since they’re usually not perfectly round or even red, they look less like a “perfect” tomato but have a very intense flavor. Beefsteak tomatoes are milder and have a more classic tomato flavor.

You can make the Chimichurri up to 2 days in advance. Store in an airtight container in refrigerator.

Let’s get cooking!

Steak With Roasted Potatoes and Tomatoes


Active Time:  25 mins

Total Time:  35 mins

Servings: 4


  • 1 cup loosely packed fresh flat-leaf parsley leaves, chopped
  • ½ cup plus 3 tablespoons extra-virgin olive oil, divided
  • 3 Tbsp fresh oregano leaves, chopped
  • 2 Tbsp red wine vinegar
  • 4 tsp kosher salt, divided
  • 3 large garlic cloves, minced or grated
  • ¼ tsp crushed red pepper [or more to taste]
  • 1 ½ pounds small red or golden potatoes, cut in half
  • ¾ tsp black pepper,
  • 2 (1-pound) boneless strip steaks or 2 pounds hanger steaks
  • 3 Tbsp canola or vegetable oil
  • 2 large heirloom or beefsteak tomatoes, cut into 1/2-inch-thick slices


  1. Preheat oven to 450°F.

  2. Make chimichurri sauce: Stir together parsley, 1/2 cup olive oil, oregano, vinegar, 1 tsp salt, 2 cloves garlic, and crushed red pepper in a small bowl until combined; set chimichurri aside.

  3. Prepare tomatoes: Slice tomatoes into ½” slices and place on baking tray or cookie sheet. Drizzle with olive oil, salt, pepper, 1 tsp Italian Seasoning, 1 minced garlic clove.

  4. Prepare potatoes: Toss together potatoes, 1/4 tsp black pepper, 1 tsp salt, and remaining 3 Tbsp olive oil on a large, rimmed baking sheet until evenly coated. 

  5. Roast potatoes in preheated oven until crispy and fork tender, about 20 minutes, stirring once during final 5 minutes of roasting time. Remove from oven.

  6. Once potatoes have roasted for 5 minutes, put tomatoes in the oven. Roast until softened, about 15 minutes. Remove from oven.

  7. While potatoes roast, sprinkle steaks evenly with remaining 2 teaspoons salt and remaining 1/2 teaspoon black pepper. Heat canola oil in a large cast-iron skillet over high until oil smokes. Add steaks to skillet; reduce heat to medium-high, and cook, undisturbed, until steaks are evenly browned on bottoms, about 5 minutes.

  8. Flip steaks, and cook, undisturbed, until browned on other side, about 5 minutes. Place steaks upright on their sides in skillet; cook, rotating occasionally on their sides and holding upright, until a thermometer inserted in thickest portion of steak registers 130°F for medium-rare, or to desired degree of doneness, 5 to 10 minutes for strip steaks or about 2 minutes for hanger steaks. Transfer to a cutting board and let rest for 5 minutes.

  9. Cut steaks into 1/2-inch-thick slices, and arrange on a platter, with potatoes and tomatoes on each side. Drizzle evenly with chimichurri and serve.



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