Chimichurri Steak with Crispy Potatoes & Pomegranate Feta Salad 🍊✨
A vibrant, flavor-packed, restaurant-style dinner inspired by your photo! Juicy sliced steak drizzled with fresh chimichurri, crispy paprika potatoes, and a refreshing salad with pomegranate and feta. This meal is bold, colorful, and unbelievably delicious.
Ingredients
For the Steak + Chimichurri
1 ribeye or sirloin steak
1 tbsp olive oil
Salt & black pepper
½ tsp garlic powder (optional)
Chimichurri Sauce:
½ cup parsley, finely chopped
2 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
1 garlic clove, minced
¼ tsp chili flakes
Salt & pepper to taste
For the Crispy Potatoes
3–4 medium potatoes, chopped
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt & pepper to taste
For the Pomegranate Feta Salad
1 cup chopped romaine or mixed greens
¼ red onion, thinly sliced
¼ cup pomegranate seeds
2 tbsp crumbled feta
1 tbsp lemon juice
1 tsp olive oil
Pinch of salt
Directions
Make the Chimichurri
Mix parsley, olive oil, vinegar/lemon, garlic, chili flakes, salt, and pepper.
Stir and set aside to let flavors develop.
Cook the Potatoes
Preheat oven to 200°C (400°F).
Toss potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Roast 25–30 minutes, flipping halfway, until golden and crispy.
Prepare the Salad
Combine lettuce, onions, pomegranate seeds, and feta.
Drizzle lemon juice, olive oil, and a pinch of salt.
Toss gently.
Cook the Steak
Pat steak dry and season with salt, pepper, and optional garlic powder.
Heat a grill pan or skillet on high with a little oil.
Sear 3–4 minutes per side (adjust for your doneness preference).
Let rest 5 minutes, then slice.
Spoon chimichurri generously over the top.
Assemble the Plate
Add the chimichurri steak, crispy potatoes, and salad.
Serve warm and enjoy!
Prep Time: 15 min
Cooking Time: 25 min
Total Time: 40 min
Kcal: ~670 per serving
Servings:
