Steak and Roasted Potato Bowls with Chimichurri
To try
Servings: 4 · $8/serving · Active: 20 min · Total: 55 min ·
candidateto-trybowlhigh-proteinsteaksheet-pandinner
Steak and Roasted Potato Bowls with Chimichurri
Notes
- Added as a to-try candidate from the validated Two Peas source list: high-protein bowl format with prep-ahead components.
- Imported from structured recipe metadata on 2026-06-18T09:01:18-04:00.
- Image saved locally at
/images/steak-and-roasted-potato-bowls-with-chimichurri.jpg.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 2 | lbs | Yukon potatoes, (cut into 1-inch cubes) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 2 | tablespoons | olive oil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| Kosher salt and black pepper, (to taste) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 3 | tablespoons | olive oil, (divided) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| 2 | lbs | sirloin steak, (cut into 2-inch cubes) | Meat & Seafood | no |
| 1 | tablespoon | fresh lime juice | Wine and beverages | no |
| 1 1/2 | teaspoons | chili powder | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 1/2 | teaspoons | cumin | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 1/2 | teaspoons | smoked paprika | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | teaspoon | kosher salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/2 | teaspoon | black pepper | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/4 | teaspoon | dried oregano | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/4 | teaspoon | onion powder | Produce | no |
| 4 | cloves | garlic, (minced) | Produce | no |
| Corn salsa | Mexican/Italian ingredients | no | ||
| Guacamole | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | ||
| Pickled red onions | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | ||
| Arugula | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | ||
| Chimichurri Sauce | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | ||
| Cotija cheese | Cheese Products | no |
Instructions
- Roast the potatoes: Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Toss the potatoes with olive oil, salt, and pepper. Spread in an even layer and roast for 25 to 30 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.
- Season the steak: While the potatoes roast, place the steak cubes in a large bowl. Add 1 tablespoon olive oil, lime juice, chili powder, cumin, smoked paprika, salt, pepper, oregano, onion powder, and minced garlic. Toss until the steak is evenly coated.
- Cook the steak: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steak in a single layer (work in batches if needed). Sear for 2 to 3 minutes per side, until browned and cooked to your preferred doneness. Remove from heat and let rest for a few minutes.
- Assemble the bowls: Divide roasted potatoes among bowls. Top with seared steak, arugula, corn salsa, guacamole, and pickled red onions.
- Finish and serve: Drizzle generously with chimichurri and sprinkle with cotija cheese. Serve immediately.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.