Chimichurri Steak

Chimichurri Steak

with Roasted Potato Wedges and Green Salad

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Chimichurri is an Argentinean herb sauce that pairs exceptionally well with steak. We're kicking off the Victoria Day long weekend with this classic steak and potatoes pairing. Here's a tip: if you have a barbecue, we heartily suggest grilling the steak and potatoes on it!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

340 g

Yukon Potato

56 g

Spring Mix

113 g

Grape Tomatoes

5 g


20 g


20 g


3 tbsp

White Wine Vinegar


1 tbsp

Orange Marmalade

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2460 kJ
Calories588 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate43 g
Sugar9 g
Dietary Fiber5 g
Protein40 g
Cholesterol70 mg
Sodium263 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!


Roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.


Prep and make the chimichurri: Meanwhile, cut the tomatoes in half. Mince or grate 1 clove garlic. Finely chop the parsley and cilantro. In a small bowl, combine the parsley, cilantro, minced garlic, 1 bottle vinegar and a drizzle of oil – just enough to make it runny! Season with salt and pepper.


Cook the steak: Pat the steak dry with paper towels, then season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until golden-brown and cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside on a plate.


Make the salad: In a large bowl, whisk the marmalade, 1/2 bottle vinegar (1 bottle for 4 people) and a drizzle of oil. Add the spring mix and tomatoes. Toss to combine.


Finish and serve: Thinly slice the steak. Serve with the potatoes and salad. Top the steak with chimichurri. Enjoy!

BBQ Directions: Preheat the BBQ to medium heat. Toss the potato wedges with a drizzle of oil on a large sheet of foil. Wrap it tightly into a flat package. Grill the package until potatoes are fork-tender, 12-15 min. Open the potato packages and place the wedges directly on the grill until grill marks form, 2-3 min per side. Grill the steaks, 4-7 min per side, to your desired doneness.