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.
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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
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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 ๐ฅ
Prep Time: 15 mins
Cooking Time: 30 mins
Total Time: 45 mins
Kcal: ~680 per plate
Servings: 1–2
Reviewed by EL KATIBI MARIA
on
December 22, 2025
Rating:
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