Grilled Chimichurri Steak with Asparagus and Mashed Potato
If you’re looking to impress someone (or just yourself) with a hearty, flavour-packed meal that screams “I know my way around the kitchen,” look no further.
This Grilled Chimichurri Steak with Asparagus and Mashed Potato, topped with a zesty chimichurri sauce, is the culinary equivalent of a mic drop.
Trust me, it’s bold, satisfying, and surprisingly easy to pull off.
It features perfectly seared steaks with a gorgeous crust, nestled beside creamy, garlicky mashed potatoes and bright, tender asparagus with a squeeze of fresh lemon.
It’s the kind of meal that makes you feel like a steakhouse chef without even trying that hard.
Ingredients You’ll Need
For the Steak:
● 2 ribeye or sirloin steaks (about 12 oz each)
● Salt and pepper to taste
● 1 tablespoon olive oil
For the Chimichurri Sauce:
● ½ cup fresh parsley, finely chopped
● ¼ cup fresh cilantro, finely chopped (optional)
● ¼ cup red onion, finely diced
● 3 cloves garlic, minced
● 1 red chili or ½ teaspoon red pepper flakes
● ¼ cup red wine vinegar
● ½ cup olive oil
● Salt and pepper to taste
For the Garlic Mashed Potatoes:
● 4 large potatoes, peeled and cubed
● ¼ cup butter
● ½ cup milk or heavy cream
● 3 cloves garlic, minced
● Salt and pepper to taste
● Fresh parsley, chopped (optional)
For the Asparagus:
● 1 bunch of asparagus, trimmed
● 1 tablespoon olive oil
● Salt and pepper to taste
● Lemon wedges for serving
How to Make It
1. Prep the Chimichurri Sauce
Start with the chimichurri so the flavours have time to mingle. In a bowl, combine the parsley, cilantro (if using), red onion, garlic, and chili/red pepper flakes.
Stir in the red wine vinegar and slowly whisk in the olive oil until everything’s happily blended. Season with salt and pepper to taste.
(Pro tip: Let it sit for at least 30 minutes for maximum flavour punch.)
2. Make the Garlic Mashed Potatoes
Place the peeled, cubed potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15 minutes.
While the potatoes are doing their thing, melt the butter in a small pan over medium heat.
Add the minced garlic and sauté until fragrant but not browned (about 1 minute). (Burnt garlic = bitter sadness. Keep an eye on it.)
Drain the potatoes, then mash them with the garlic butter, milk or cream, salt, and pepper.
Adjust the consistency with more milk if needed. Add a sprinkle of fresh parsley for a pop of colour if you’re feeling fancy.
3. Grill the Asparagus
Toss the asparagus with olive oil, salt, and pepper. Grill over medium-high heat (or roast in the oven at 200°C/400°F) for 5-7 minutes until tender-crisp and slightly charred.
Squeeze some lemon juice over the top before serving.
4. Cook the Steak
Pat the steaks dry (this helps with browning) and season generously with salt and pepper. Heat olive oil in a hot grill pan or skillet over high heat.
When the oil shimmers, add the steaks. (Don’t overcrowd the pan—give them space to shine.)
Sear for 3-4 minutes per side for medium-rare, adjusting time based on thickness and your preferred doneness.
Let the steaks rest for 5 minutes after cooking. This keeps the juices where they belong—inside the steak.
5. Plate and Serve
Slice the steak against the grain for maximum tenderness. Serve alongside generous scoops of garlic mashed potatoes and a handful of grilled asparagus.
Drizzle the vibrant chimichurri sauce over the steak (and potatoes if you’re adventurous).
Why You’ll Love This Recipe:
● Bold Flavours: The zesty chimichurri adds a fresh, herby punch that complements the rich steak beautifully.
● Comfort Meets Class: Creamy mashed potatoes and crisp asparagus make this feel both comforting and sophisticated.
● Simple Yet Impressive: It looks fancy but comes together without any complicated techniques.
Final Thoughts
This meal is the ultimate trifecta: juicy, perfectly cooked steak, velvety garlic mashed potatoes, and crisp-tender asparagus.
It’s bold, satisfying, and makes you feel like a steakhouse chef in your own kitchen.
Perfect for date nights, dinner parties, or when you just want to treat yourself to something special.
Pour a glass of red wine, grab your fork, and dig in— you’ve earned it.
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