Recipe – Steak and Potato Chimichurri with Fresh Summer Vegetables



  • 2 cups Homestead Chimichurri Sauce made from Homestead Chimichurri Seasoning
  • 2 ribeye steaks
  • 1 tablespoon olive oil
  • 2 lbs. tiny baby potatoes
  • 2 cups low sodium chicken stock or broth
  • 3 tablespoons of butter
  • 1 green zucchini, diced
  • 1 yellow zucchini, diced
  • 3 ears of corn (remove corn from cob)
  • 1 red bell pepper, diced
  • 2 chopped green onions
  • salt and pepper to taste


  • Preheat skillet over medium heat. Season steaks on both sides.
  • Add tablespoon of olive oil to skillet, then add steaks. Cook steaks to medium rare. Once done, remove steaks from skillet and wrap in foil
  • Place vegetables on same skillet for a few minutes until they are soft and a little crispy. Then remove from skillet and set aside.
  • Place tiny baby potatoes so they cover the entire bottom of skillet. Pour in chicken broth so that the potatoes are covered halfway. Bring to boil. Cover skillet and reduce heat to simmer for another 5 minutes.
  • Remove cover and simmer for 5 more minutes.
  • Add butter and allow to melt. Do not stir. Keep cooking until all the liquid is gone and you hear sizzling.
  • Gently flatten out potatoes on bottom of skillet. Do not stir. Let cook for about another 5 minutes until they are brown.
  • Cut Ribeye steak into bite size portions.
  • Top the potatoes with the steak and vegetables. Let them heat back up a little.
  • Pour on room temp Homestead Chimichurri Sauce.
  • Serve and enjoy.

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