One word: Chimichurri. If you don’t make it on the reg, you should. It’s a healthy, delicious way to add flavor to almost anything. In this case, filet mignon. This, my friends is The Organic Kitchen’s Chimichurri Steak, Potato and Salad Dinner Board! 
(This post contains affiliate links from which I may make a commission. Your price remains the same)

The Chimichurri Steak, Potato and Salad Board set on a white wood surface styled with gold fork and lime wedges

 

The Steak and Chimichurri:

Tender, juicy filet mignon, seared on the cooktop and finished in the oven, drizzled in fresh lime chimichurri… simply dreamy. Chimichurri originated in Argentina and is usually a simple combination of onions, garlic, olive oil, green herbs, and lemon or lime juice. Totally worth the five minutes it takes to whisk together!

Chimichurri Steak, Potato and Salad Board on wood platter

 

The Potatoes:

Crispy roasted potatoes are our favorite. We use ‘new gold’ potatoes for this board but you could also use fingerling or even sweet potatoes. We drizzle them in olive oil and sprinkle with sea salt and freshly turned black pepper and then pop them in the oven. While they roast, we prep the salad and cook the steaks. The whole meal takes about 50 minutes, from start to gloriously delicious finish!

A close up of the crispy potatoes on the Chimichurri Steak, Potato and Salad Board

The Salad:

Keeping it simple here: greens, apples, pecans, and your choice of feta or avocado and a light, lemon vinaigrette! What an exquisite meal!

A close up of the salad on the Chimichurri Steak, Potato and Salad Board

This Meal is Adaptable!

I show this as a meal for two served on one platter, but of course you could make this incredible meal for two, four, or six and simply serve on plates!

Chimichurri Steak, Potato and Salad Board

 

The Recipe: Chimichurri Steak, Potato and Salad Dinner Board

What you need: a grilling pan, a rimmed cookie sheet and parchment paper. As always you need a good quality knife. I love my Wusthof Ikon 8″ Chef’s knife!

5 from 2 votes
Print
Chimichurri Steak, Potato and Salad Dinner Board
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A complete meal of steak, potatoes and salad! Serve on a board for two, or double/triple the recipe to feed a crowd.

Course: dinner
Cuisine: American
Keyword: date night, easy dessert recipe, Paleo recipes, potatoes, steak, whole30 recipes
Servings: 2
Author: Linda Spiker
Ingredients
  • 10 'new' gold potatoes (or any small variety), quartered
  • about 1/3 cup olive oil, divided
  • sea salt and freshly ground pepper, to taste
  • 2 Tablespoons parsley, finely chopped
  • 2 Tablespoons cilantro, finely chopped
  • 1 small clove garlic, peeled and minced (or grated with microplane)
  • 1 small shallot, peeled and diced
  • zest and juice of one lime
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons honey (optional, whole30 please omit)
  • 2 6 oz filet mignon
  • 2 cups baby greens
  • 1/4 cups pecans
  • 2 Tablespoons feta (or avocado if living dairy free)
  • 10 apple slices
Instructions

  1. Preheat oven to 425 degrees and place one oven rack in upper third of oven and another rack in lower third of oven. Place a sheet of parchment on rimmed cookie sheet

  2. While oven heats: quarter potatoes, place on parchment covered cookie sheet

  3. Lightly drizzle potatoes in olive oil (about 1 tablespoon) and toss. Sprinkle with sea salt and pepper to taste, toss again

  4. Place potatoes in oven and roast for 35-40 minutes or until potatoes are crispy and browned

While potatoes cook, do everything else:

  1. In a small bowl whisk your chimichurri together: 2 tablespoons olive oil, garlic, parsley, cilantro, shallot, pinch of sea salt and pepper, zest and juice of one small lime. Set aside

  2. In another small bowl whisk together salad dressing: 2 Tablespoons olive oil, 1 tablespoon lemon juice, honey (optional), a pinch of sea salt and a few turns pepper. Set aside

  3. Place greens, feta (or avocado), nuts and apple slices on platter (or in bowl) set aside

  4. Season both sides of steaks lightly with sea salt and pepper

  5. Heat an oven safe grill pan for three minutes on cooktop on high heat

  6. Heat a grill pan on high heat for two minutes. Add olive oil. Allow oil to get hot. Add steaks to pan (you should hear a pshhhhh sound) turn heat down to medium and sear for five minutes

  7. Turn steaks and place in oven on lower rack, cook 4-5 minutes for rare, 5-6 minutes for medium rare, 8 for medium (note: every oven cooks differently. Your timing may vary) 

  8. Remove steaks from oven and allow to 'rest' for five minutes

  9. Toss salad in dressing, place on platter. Remove potatoes from oven and place on platter. Slice steaks, place on platter and drizzle with chimichurri, serve!

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

View The Organic Kitchen’s Privacy Policy. 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.