A chimichurri sauce built into the pan makes steak and waxy potatoes sing on a weeknight. This shelf's olive-oil-based sauce carries enough garlic and spice to stand alone, so dinner comes together in one skillet while you watch.

Serves 2. 30 minutes, 15 at the stove.

About 810 calories a serving, 83 g protein, 42 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over high heat until it shimmers. Cut 1 pound waxy potatoes into 1-inch pieces; add to the hot pan with 1/4 teaspoon salt and cook undisturbed for 3 to 4 minutes until golden on one side, then stir and continue cooking for 5 to 7 minutes until tender inside and crisp outside.12 min
2. Push potatoes to the edges of the skillet and add the remaining 1 tablespoon oil to the center. Season two steaks (about 1 pound total) on both sides with salt and pepper; lay them in the pan and sear for 3 to 4 minutes without moving, then turn and sear for another 3 to 4 minutes for medium-rare. Meanwhile, stir the potatoes gently so they do not stick.8 min
3. Pour 1/2 cup chimichurri steak sauce over the steaks and potatoes; tilt the pan to coat everything and let it warm through for 1 minute, then taste and add more salt or pepper if needed. Divide steak and potatoes between two plates and spoon all the sauce from the pan over them.

Note Swap fresh garlic cloves slivered over the pan if you have them. Leftovers keep refrigerated for two days and make a cold steak salad. Serve with a green salad or crusty bread to soak up the sauce.