Chimichurri Steak with Steamed Broccoli and Roasted Potatoes


  • 1 pound flank steak            
  • 1 small broccoli crown, chopped
  • 1.5 pounds baby potatoes, cubed
  • 1-2 tsp salt + pepper mix, to taste
  • 1-2 tsp herbes de provence 
  • Olive oil


Preheat oven to 400°

  • Marinate steak for 2 to 8 hours in chimichurri sauce


  • Grill meat on medium-high to liking
  • Let it rest for 10 minutes
  • Slice perpendicular to the grain 


  • Place chopped potatoes in a single layer on a cookie sheet lined with parchment (or on a griddle) 
  • Drizzle generously with olive oil and season with salt n’ pepper
  • Bake at 400° (or sauté on medium-high) for 20 minutes, stir often, drizzle with olive oil and spices until, and cook until potatoes are tender
  • Top with no sugar-added ketchup or chipotle mayo


  • Microwave chopped broccoli for 4 to 6 minutes, drain water 
  • Add a TBSP of grass fed butter and salt + pepper to taste
  • Serve immediately, enjoy! 

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