Steak and Roasted Potato Bowls with Chimichurri

No ratings yet

Steak and Roasted Potato Bowls with Chimichurri

Recipe from Two Peas and Their Pod

These Steak Bowls with Roasted Potatoes and Chimichurri are loaded with juicy seasoned steak, crispy potatoes, fresh vegetables, creamy guacamole, and a vibrant chimichurri sauce. They're easy to customize, meal-prep friendly, and perfect for a satisfying weeknight dinner.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American

Keyword: bowl, chimichurri, roasted potatoes, steak

Servings:

Calories: 649kcal

Ingredients

For the potatoes:

2 lbs Yukon potatoes, cut into 1-inch cubes
2 tablespoons olive oil
Kosher salt and black pepper, to taste

For the steak:

3 tablespoons olive oil, divided
2 lbs sirloin steak, cut into 2-inch cubes
1 tablespoon fresh lime juice
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
4 cloves garlic, minced

For serving:

Instructions

Roast the potatoes: Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Toss the potatoes with olive oil, salt, and pepper. Spread in an even layer and roast for 25 to 30 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.
Season the steak: While the potatoes roast, place the steak cubes in a large bowl. Add 1 tablespoon olive oil, lime juice, chili powder, cumin, smoked paprika, salt, pepper, oregano, onion powder, and minced garlic. Toss until the steak is evenly coated.
Cook the steak: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steak in a single layer (work in batches if needed). Sear for 2 to 3 minutes per side, until browned and cooked to your preferred doneness. Remove from heat and let rest for a few minutes.
Assemble the bowls: Divide roasted potatoes among bowls. Top with seared steak, arugula, corn salsa, guacamole, and pickled red onions.
Finish and serve: Drizzle generously with chimichurri and sprinkle with cotija cheese. Serve immediately.

Notes

Cut the potatoes into uniform pieces for even roasting.
Roast the potatoes until deeply golden and crisp around the edges.
Cook the steak in batches if needed to ensure a proper sear.
Let the steak rest for 5 minutes before serving.
Chimichurri can be made up to 3 days in advance. Keep in the fridge.
Store components separately for meal prep.
Leftovers will keep in the refrigerator for up to 4 days.

Nutrition