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Steak with Chimichurri and Burrata

Grilled steak is served over roasted baby potatoes and baby bell peppers and topped with chimichurri sauce and creamy burrata cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • Steak your cut of choice
  • 1 lb baby red and gold potatoes quartered
  • 1 bag mini sweet baby peppers whole
  • 2 T olive oil
  • salt and pepper to taste
  • 14 oz ball of burrata
Chimichurri Sauce
  • 4 cloves garlic minced
  • 2 small shallots chopped
  • 1/2 cup chopped parsley
  • 1 tsp dried oregano
  • 4 T red wine vinegar
  • 1/2 cup olive oil
  • salt to taste

Method
 

  1. Preheat oven to 450. Place parchment paper on sheet pan. Combine peppers and quartered potatoes in a bowl and toss with olive oil and salt and pepper. Spread on sheet pan and bake for 10 minutes. Flip and bake for another 10-15 minutes. Peppers should be starting to char but not burning.
  2. While veggies are roasting season and cook steak to your liking.
  3. Add all chimichurri ingredients to a blender and blend until mostly smooth. Transfer to a bowl.
  4. When peppers and potatoes are done roasting transfer them to a bowl. Top them with chimichurri sauce. Break the burrata ball into pieces and place on top of the veggies. Slice the steak and top with chimichurri. Enjoy!