Chimichurri Steak Plate with Crispy Potatoes & Feta Pomegranate Salad

This plate is straight date-night energy at home. Juicy pan-seared steak topped with vibrant chimichurri, golden crispy potatoes, and a fresh crunchy salad loaded with feta, avocado, and pomegranate—balanced, bold, and bougie without trying too hard.

📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Steak

1 ribeye or strip steak

Salt & black pepper to taste

1 tbsp olive oil

For the Chimichurri

1/2 cup fresh parsley (finely chopped)

2 tbsp cilantro (optional)

2 cloves garlic (minced)

1 tbsp red wine vinegar

1/3 cup olive oil

Crushed red pepper flakes to taste

Salt & pepper

For the Crispy Potatoes

1 cup Yukon gold potatoes (cubed)

1 tbsp olive oil

Paprika, garlic powder, salt & pepper

For the Salad

Mixed greens (arugula/spinach blend)

1/4 cup cucumber slices

1/4 avocado (chopped)

2 tbsp feta cheese

2 tbsp pomegranate seeds

Thin sliced red onion

Lemon juice + olive oil drizzle

👩🏽‍🍳 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Crispy Potatoes First

Toss potatoes with olive oil and seasoning. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway until golden and crunchy.

Make the Chimichurri

Mix parsley, cilantro, garlic, vinegar, olive oil, red pepper flakes, salt, and pepper. Let it sit to bloom that flavor.

Cook the Steak

Pat steak dry, season generously. Sear in a hot skillet with olive oil for 3–4 minutes per side (medium-rare), then rest 5 minutes. Slice against the grain.

Build the Salad

Toss greens, cucumber, avocado, onion, feta, and pomegranate with lemon juice and olive oil.

Plate Like a Pro

Lay sliced steak on the plate, spoon chimichurri over the top. Add crispy potatoes and the fresh salad on the side. Big chef energy 🔥

Prep Time: 15 mins

Cooking Time: 30 mins

Total Time: 45 mins

Kcal: ~680 per plate

Servings: 1–2