Okay, so I’ve been totally obsessed with chimichurri sauce lately. I mean, who isn’t? It’s herby, garlicky, and just the right amount of tangy. Naturally, I had to try it with steak, and oh boy, it was a match made in heaven. But a good steak needs some solid backup, right? So I went on a little mission to find the perfect side dishes.
The Experiment Begins
First, I grilled up a nice, juicy ribeye. I’m a simple guy – salt, pepper, and a screaming hot grill. While the steak was resting (super important, don’t skip this!), I started prepping the sides.
The Contenders
- Roasted Potatoes: Can’t go wrong with classic, right? I tossed some baby potatoes with olive oil, salt, pepper, and a bit of rosemary. Popped them in the oven until they were crispy on the outside and fluffy on the inside.
- Grilled Asparagus: Gotta have some greens! I snapped off the tough ends of the asparagus, drizzled them with olive oil, salt, and pepper, and threw them on the grill alongside the steak. Just a few minutes until they were tender-crisp.
- Simple Salad: I kept it basic – mixed greens, some sliced cherry tomatoes, and a quick vinaigrette. Figured the chimichurri would be the star, so I didn’t want anything too overpowering.
- Something experimental with sweet potatos:: Because why not?
The Tasting
I sliced up the steak, drizzled it generously with my homemade chimichurri (which took all of five minutes to whip up, by the way).
I’m learning I should of peeled and cut the sweet potatos into fry shapes and placed them on a baking sheet.
Tossed the sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and a pinch of cayenne pepper. Spread them in a single layer. Baked in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until they were tender and slightly caramelized.
First bite: steak + chimichurri + roasted potatoes. YES. The crispy potatoes were the perfect vehicle for soaking up all that delicious sauce.
Next, steak + chimichurri + grilled asparagus. Also a winner! The slight char on the asparagus added a nice smoky note that complemented the steak beautifully.
Finally, I used the sweet potato as a test run, and the simple salad as a palate cleanser between bites. The salad was refreshing, but honestly, the other two sides were the real stars.
The Verdict
If I had to pick just one, I’d probably go with the roasted potatoes. They were just so satisfying and comforting, and they really let the chimichurri shine. But honestly, all three sides worked well. It just depends on what you’re in the mood for. If you want to change it up next time try it with sweet potatos!
So there you have it – my little chimichurri steak side dish adventure. It was simple, delicious, and totally worth the (minimal) effort. Give it a try, and let me know what your favorite combo is!
