Sizzling Steak with Chimichurri

Chimichurri Sauce: In a bowl, mix parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and a pinch of salt. Set aside to meld flavors. 

Roast Potatoes: Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, salt, pepper, and smoked paprika. Roast for 25-30 minutes until crispy and golden. 

Season the Steak: Rub steak with 1 tbsp olive oil, salt, and pepper. Let it rest for 15 minutes. 

Grill the Steak: Heat a grill pan over high heat. Sear steak for 4-5 minutes per side for medium-rare. Let it rest for 5 minutes, then slice against the grain. 

Assemble: Plate the sliced steak with roasted potatoes. Spoon chimichurri generously over the steak. 

Serve: Enjoy this vibrant, flavorful meal hot off the grill! 

This dish brings together tender steak, tangy chimichurri, and crispy potatoes for a perfect balance of flavors