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This one-pan dinner has all the flavors of a steak house meal without the wait or the price tag.

One-Pan Steak & Potatoes with Chimichurri

Slicing the steak reduces cooking time and leaves lots of edges for crisping and browning. Baby potatoes cook quickly in the pan alongside the steak, and everything gets tossed in Herby Chimi for pops of lemon, caper, and chili flake in every bite.

Chef Tip: Leave the potatoes to crisp in the pan before tossing too much, that way they get nice and caramelized.




In a large bowl, toss the steak with ½ a pouch of the Chimichurri and a pinch of salt


Heat a glug of olive oil in a cast iron pan over medium high heat and cook the potatoes for about 11-12 minutes they are golden brown and fork tender. Set them aside


In the same pan, cook the marinated steak strips in a single layer for about a minute or two on each side until the steak has browned


When the steak is almost cooked, add the potatoes back to the pan to warm through. Squeeze more Chimichurri over the pan and add grated cheese if you like!

Herby Chimichurri

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