Steak and Roasted Potato Bowls with Chimichurri

• servings: 4 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

2 lbs Yukon potatoes, (cut into 1-inch cubes)

2 tablespoons olive oil

Kosher salt and black pepper, (to taste)

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)

Corn salsa

Guacamole

Pickled red onions

Arugula

Chimichurri Sauce

Cotija cheese

Directions

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.

Nutrition

• Calories: 649 kcal
• Total Fat: 29 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Cholesterol: 138 mg
• Sodium: 739 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 55 g