-
1
Make the Chimichurri Preheat the oven to 400.
-
2
On a large rimmed baking sheet, toss the tomatoes with 1/4 cup of the olive oil and season with salt.
-
3
Roast for about 20 minutes, until softened and browned in spots; let cool slightly.
-
4
Transfer the tomatoes to a food processor.
-
5
Add the parsley, vinegar, crushed pepper and the remaining 1/4 cup of oil.
-
6
Pulse until almost smooth.
-
7
Season with salt and transfer to a bowl.
-
8
Make the Potatoes and Steak In a saucepan, cover the potatoes with water and bring to a boil.
-
9
Add a generous pinch of salt and simmer over moderate heat until tender, about 15 minutes.
-
10
Drain the potatoes and let cool, then halve lengthwise.
-
11
Make the Potatoes and Steak In a large skillet, heat the olive oil until shimmering.
-
12
Add the onion and cook over moderately high heat, stirring, until just softened, about 3 minutes.
-
13
Add the potatoes cut side down and cook until browned on the bottom, about 5 minutes.
-
14
Flip the potatoes and onion and cook, stirring, until well browned, about 4 minutes.
-
15
Stir in the butter and parsley and season with salt.
-
16
Transfer to a platter and keep warm.
-
17
Make the Potatoes and Steak Light a grill or preheat a grill pan.
-
18
Season the steaks with salt and black pepper.
-
19
Grill over high heat, turning once, until medium-rare, about 7 minutes total.
-
20
Transfer to a carving board and let rest for 10 minutes.
-
21
Thinly slice the steak across the grain and transfer to the platter with the potatoes.
-
22
Serve with the tomato chimichurri.
