Prepare the Potatoes: Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes, or until crispy and golden.
Make the Chimichurri: In a small bowl, mix parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Set aside to let flavors meld.
Cook the Steak: Pat steak dry and season with salt and pepper. Heat a cast-iron skillet or grill pan over high heat. Cook steak for 3–4 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes before slicing.
Assemble: Slice steak against the grain. Serve with roasted potatoes and drizzle generously with chimichurri.
Serving and Storage Tips
