Instructions:
step 1 Prepare the chimichurri by mixing parsley, garlic, red onion, chili (if using), red wine vinegar, olive oil, salt, and pepper in a bowl. Let sit while you cook the rest.
step 2 Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter and milk. Season with salt and pepper to taste. Keep warm.
step 3 Heat a skillet or grill pan over high heat. Rub steaks with olive oil, salt, and pepper. Sear steaks 3-4 minutes per side for medium-rare, or to desired doneness. Rest for 5 minutes before slicing.
step 4 In a separate pan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds, then add asparagus. Cook for 4-5 minutes until bright green and tender-crisp. Season with salt and pepper.
step 5 Plate the steak with a generous spoonful of chimichurri on top. Add mashed potatoes and garlic asparagus on the side. Drizzle extra chimichurri if desired.
Storage and Reheating Tips:
Store leftover steak and sides in separate airtight containers for up to 3 days. Reheat steak gently in a skillet or oven to avoid overcooking. Mashed potatoes can be reheated with a splash of milk to restore creaminess. Asparagus is best reheated in a pan for best texture.
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