This chilli crisp chimichurri steak is the kind of dinner that looks restaurant-worthy but is surprisingly easy to make at home. A thick-cut ribeye is pan-seared until beautifully caramelised, then served with crispy smashed potatoes, creamy whipped feta and a punchy chilli crisp chimichurri.
This chilli crisp chimichurri steak is my take on a classic steak dinner, combining a juicy ribeye with fresh, herby chimichurri and crunchy chilli crisp. I love serving it with crispy smashed potatoes and whipped feta because every element brings something different. The creamy feta balances the heat, while the tangy chimichurri cuts through the richness of the steak, making this an easy but impressive dinner.
I love a steak and potatoes recipe! If you liked this recipe, try my truffle parm steak and potatoes or my gochujang steak and mash.
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Ingredients
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For the chilli crisp chimichurri steak
Ribeye steak – I like using a thick-cut ribeye because the extra marbling keeps the steak juicy and gives you plenty of surface area for a beautifully browned crust. A thinner steak will cook much more quickly, so adjust the cooking time accordingly.
Butter – Butter adds richness to the steak and is perfect for basting towards the end of cooking. It helps create that glossy, buttery finish that makes this chilli crisp chimichurri steak feel extra indulgent.
Olive oil – Used in the chimichurri to create a rich, silky sauce that coats the steak, potatoes and whipped feta.
Red wine vinegar – The acidity cuts through the richness of the steak and gives the chimichurri its signature sharpness. It is particularly important in this chilli crisp chimichurri steak because it balances the richness of the ribeye.
Parsley – Fresh parsley gives the chimichurri its bright, herby flavour. I prefer finely chopping it rather than blending it because I love the texture it gives the finished sauce.
Dried oregano – Adds a subtle earthy, aromatic flavour that works really well with parsley, garlic and chilli crisp.
Garlic – Fresh garlic gives the chimichurri a savoury punch and adds another layer of flavour to the steak.
Chilli crisp – The secret ingredient in this chilli crisp chimichurri steak. It brings heat, savouriness, chilli flavour and a little crunch from the crispy chilli pieces. I like using chilli crisp rather than simply chilli flakes because it makes the chimichurri much more flavourful.
Salt and black pepper – Essential for seasoning both the steak and the chimichurri.
For the crispy potatoes
Baby potatoes – Baby potatoes are perfect for smashing because they become fluffy in the middle while the rough, craggly edges turn incredibly crispy in the oven.
Paprika – Adds warmth, colour and a subtle smokiness to the potatoes.
Garlic granules – Gives the potatoes plenty of savoury garlic flavour without burning in the oven.
Olive oil – Helps the potatoes crisp up beautifully and encourages the paprika and garlic seasoning to stick.
Salt and black pepper – Brings out the flavour of the potatoes and balances the richer elements of the dish.
For the whipped feta
Feta – Creates a salty, tangy and creamy base for the dish. Its sharpness works particularly well with the rich ribeye and spicy chimichurri.
Greek yoghurt – Lightens the feta and makes it much smoother and creamier. I like using Greek yoghurt because it gives the whipped feta a lovely tang without making it too heavy.
Lemon – Lemon zest adds fragrant citrus flavour, while the juice brings acidity that cuts through the richness of the feta and steak.
Garlic – Adds a subtle savoury flavour to the whipped feta and ties it into the garlic in the chimichurri.
Olive oil – Helps create a silky, smooth whipped feta with a richer texture.
See recipe card for quantities.
Instructions
Jump to Recipe for quantitiesRemove the steak from the fridge and leave it at room temperature while you prepare the rest of the ingredients. This helps it cook more evenly.
- Step 1: Cut the baby potatoes in half and add them to a large saucepan of generously salted water. Bring to the boil and cook for around 10 minutes, until they are just tender enough to smash but not falling apart. Drain the potatoes well and leave them to steam dry for a few minutes. Transfer the potatoes to a baking tray and gently smash each one with a potato masher. You want them flattened slightly while keeping plenty of rough, craggly edges. Drizzle or spray with olive oil, then season with paprika, garlic granules, salt and black pepper. Toss or rub the seasoning over the potatoes. Bake for around 25-30 minutes, turning halfway through, until golden brown and crispy.
- Step 2: Make the whipped feta by adding the feta, Greek yoghurt, lemon zest, lemon juice, garlic and olive oil to a blender or food processor. Blend until completely smooth and creamy. Scrape down the sides if needed and blend again until you have a silky whipped feta.
- Step 3: While the potatoes are cooking, make the chilli crisp chimichurri. Add the olive oil, red wine vinegar, finely chopped parsley, dried oregano, minced garlic and chilli crisp to a bowl. Season with salt and black pepper, then stir everything together.
- Step 4: Pat the steak completely dry with kitchen paper. Season generously on both sides with flaky sea salt and freshly ground black pepper. When the potatoes have around 15 minutes left, heat a heavy-based frying pan or cast iron skillet over high heat until very hot. Add a small drizzle of olive oil, then carefully place the steak into the pan. Cook for around 3 minutes on each side for a thick-cut steak, adjusting the cooking time depending on the thickness of your steak and your preferred doneness. A thinner steak may only need around 1½ minutes per side. Add butter towards the end of cooking and spoon the butter over the steak for the final minute. Remove the steak from the pan and leave it to rest before slicing.
5. Step 5: Spread a generous layer of whipped feta over each plate. Add the crispy smashed potatoes, then slice the rested steak and arrange it over the top. Spoon plenty of chilli crisp chimichurri over the steak, potatoes and whipped feta, making sure you get plenty of those crispy chilli pieces. Serve immediately while the steak and potatoes are hot.
Hint: Make the chimichurri ahead. The flavours of the parsley, garlic, vinegar and chilli crisp develop as they sit, so you can make the chilli crisp chimichurri while the potatoes are cooking or slightly ahead of time.
Substitutions
Ribeye steak – Use sirloin for a leaner option or rump steak for a more budget-friendly alternative.
Butter – Replace with extra virgin olive oil for a lighter finish, or use garlic butter for even more savoury flavour when basting the steak.
Olive oil – Use avocado oil for a high-heat option or melted butter for a richer, more indulgent flavour.
Red wine vinegar – Replace with sherry vinegar for a deeper flavour or balsamic vinegar for a slightly sweeter, more mellow acidity.
Parsley – Use coriander for a fresh, citrusy flavour or rocket (arugula) for a peppery twist.
Dried oregano – Replace with dried thyme for a more earthy flavour or Italian seasoning for a blend of Mediterranean herbs.
Garlic – Use garlic granules for a milder flavour or roasted garlic for something sweeter and more mellow.
Chilli crisp – Replace with chilli oil for a smoother, spicier sauce or chilli flakes for a simpler chimichurri with plenty of heat.
Salt – Use flaky sea salt for a delicate crunch or kosher salt for evenly seasoning the steak.
Black pepper – Replace with white pepper for a milder, earthier heat or cracked pink peppercorns for a slightly fruity flavour.
Baby potatoes – Use Maris Piper or Yukon Gold potatoes for fluffy interiors and crispy edges, or sweet potatoes for a sweeter twist.
Paprika – Replace with smoked paprika for a deeper, smokier flavour or cayenne pepper for extra heat.
Garlic granules – Use fresh minced garlic for a stronger garlic flavour or onion granules for a sweeter, savoury seasoning.
Feta – Replace with whipped goat's cheese for a tangier, creamier base or ricotta for a milder and softer alternative.
Greek yoghurt – Use sour cream for a richer, tangier whipped feta or cottage cheese for a higher-protein alternative with a slightly lighter texture.
Lemon – Replace with lime for a sharper, more citrusy flavour or white wine vinegar for acidity without the citrus.
Fresh herbs – Add thyme or rosemary when basting the steak for a more aromatic, restaurant-style flavour.
Variations
Chilli Crisp Chicken - Swap the ribeye for chicken thighs or chicken breast. Season well and cook until golden and cooked through, then slice and serve with the crispy potatoes, whipped feta and chilli crisp chimichurri.
Hot Honey Chimichurri Steak - Add a drizzle of hot honey to the finished chilli crisp chimichurri for a sweet and spicy twist. The sweetness works particularly well with the salty feta and rich ribeye.
Chimichurri Halloumi - Replace the steak with thick slices of halloumi, pan-fried until golden. Serve over whipped feta with the crispy potatoes and chilli crisp chimichurri for a vegetarian version.
Equipment
Blender (optional)
Oven tray
Potato masher or fork
Storage
Leftover steak can be stored in an airtight container in the fridge and enjoyed cold or gently reheated. Store the crispy potatoes separately so they do not become soggy. The whipped feta and chilli crisp chimichurri can also be refrigerated separately for a few days.
For the best texture, reheat the potatoes in the oven or air fryer rather than the microwave. Slice the steak just before serving and spoon over the chilli crisp chimichurri just before eating.
Top Tip
For the best chilli crisp chimichurri steak, rest the steak before slicing and keep the chimichurri at room temperature rather than serving it fridge cold. This allows the steak to stay juicy while the olive oil loosens and the flavours of the parsley, garlic, vinegar and chilli crisp really come through.
FAQ
Yes. You can make the chilli crisp chimichurri ahead of time and keep it covered in the fridge. Bring it closer to room temperature before serving so the olive oil loosens and the flavours are at their best.
Any chilli crisp or chilli crunch you enjoy will work. Different brands vary in heat, oiliness and texture, so start with less and add more according to your taste.
Yes. You can mash the feta thoroughly with a fork and mix it with the Greek yoghurt, lemon, garlic and olive oil. It will be slightly more textured than blender-made whipped feta but will still taste delicious.
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Recipe
Chilli Crisp Chimichurri Steak & Crispy potatoes
Equipment
- Cast iron pan
- Blender (optional)
- Oven tray
- Potato masher or fork
Ingredients
- 1 ribeye steak I used thick cut, cooking time will be less for a thinner steak
- 1 tablespoon butter
- 50 ml olive oil
- 1 tablespoon red wine vinegar
- Pinch salt and pepper
- 15 g parsley finely chopped
- ½ teaspoon dried oregano
- 2 garlic cloves minced
- 1-2 teaspoon chilli crisp
- 500 g baby potatoes halved
- 1 teaspoon paprika
- 1 teaspoon garlic granules
For the whipped feta
- 75 g Feta
- 2 tablespoon greek yoghurt
- ½ lemon zest and juice
- 1 clove garlic
- 1 teaspoon olive oil
Instructions
- Remove the steak from the fridge and leave it at room temperature while you prepare the rest of the ingredients. This helps it cook more evenly.1 ribeye steak
- Cut the baby potatoes in half and add them to a large saucepan of generously salted water. Bring to the boil and cook for around 10 minutes, until they are just tender enough to smash but not falling apart. Drain the potatoes well and leave them to steam dry for a few minutes.500 g baby potatoes
- Transfer the potatoes to a baking tray and gently smash each one with a potato masher. You want them flattened slightly while keeping plenty of rough, craggly edges. Drizzle or spray with olive oil, then season with paprika, garlic granules, salt and black pepper. Toss or rub the seasoning over the potatoes. Bake for around 25-30 minutes, turning halfway through, until golden brown and crispy.1 tsp garlic granules, 1 tsp paprika
- Make the whipped feta by adding the feta, Greek yoghurt, lemon zest, lemon juice, garlic and olive oil to a blender or food processor. Blend until completely smooth and creamy. Scrape down the sides if needed and blend again until you have a silky whipped feta.75 g Feta, 2 tbsp greek yoghurt, ½ lemon zest and juice, 1 clove garlic, 1 tsp olive oil
- While the potatoes are cooking, make the chilli crisp chimichurri. Add the olive oil, red wine vinegar, finely chopped parsley, dried oregano, minced garlic and chilli crisp to a bowl. Season with salt and black pepper, then stir everything together.50 ml olive oil, Pinch salt and pepper, 15 g parsley, ½ tsp dried oregano, 2 garlic cloves, 1-2 tsp chilli crisp, 1 tbsp red wine vinegar
- Pat the steak completely dry with kitchen paper. Season generously on both sides with flaky sea salt and freshly ground black pepper. When the potatoes have around 15 minutes left, heat a heavy-based frying pan or cast iron skillet over high heat until very hot. Add a small drizzle of olive oil, then carefully place the steak into the pan.
- Cook for around 3 minutes on each side for a thick-cut steak, adjusting the cooking time depending on the thickness of your steak and your preferred doneness. A thinner steak may only need around 1½ minutes per side.
- Add butter towards the end of cooking and spoon the butter over the steak for the final minute. Remove the steak from the pan and leave it to rest before slicing.1 tbsp butter
- Spread a generous layer of whipped feta over each plate. Add the crispy smashed potatoes, then slice the rested steak and arrange it over the top.
- Spoon plenty of chilli crisp chimichurri over the steak, potatoes and whipped feta, making sure you get plenty of those crispy chilli pieces. Serve immediately while the steak and potatoes are hot.
