Garlic & Onion Crusted Steak with Crispy Potatoes and Chimichurri

Level up your steak night at home with this flavour-packed garlic and onion crusted steak served alongside crispy roasted potatoes, fresh chimichurri and blistered baby capsicums.

This easy ribeye steak recipe uses a bold blend of garlic powder, onion powder, paprika, cumin and oregano to create a rich, savoury crust while keeping the inside tender and juicy.

Paired with golden oven-roasted potatoes and a vibrant chimichurri sauce, it’s a simple yet impressive dinner that feels restaurant-quality but is easy to make in your own kitchen. 

Perfect for a weeknight steak dinner, weekend cooking inspiration, or a healthy homemade steak recipe, this dish celebrates the power of organic herbs and spices to elevate everyday meals.

Credit: @mynutritioncreative

SHOP ALL ORGANIC SPICES

Garlic & Onion Crusted Steak with Crispy Potatoes and Chimichurri

Total Time: 50 minutes

Servings: 2 servings

Ingredients

Steak:

• 2 scotch fillet / ribeye steaks (150-200g each)

• 1 tsp olive oil (for rubbing)
  

• Flaky sea salt, to finish

Garlic & Onion Steak Rub:

• 1 tsp Planet Organic Garlic Powder

• 1 tsp Planet Organic Onion Powder

• 1 tsp Planet Organic Paprika

• 1 tsp Planet Organic Black Peppercorns

• 2 tsp Planet Organic Ground Cumin Seeds

• ½ tsp Planet Organic Dried Oregano

• ¼ tsp Planet Organic Chilli Flakes (optional)

• ½ tsp fine sea salt

Crispy Potatoes:

• 500g baby organic potatoes (halved) 

• 2 tbsp olive oil (enough to lightly coat base of tray)

• ½ tsp Planet Organic Garlic Powder

• ½ tsp Planet Organic Onion Powder

• ½ tsp Planet Organic Paprika

• ½tsp Planet Organic Dried Oregano

• ½ tsp fine sea salt

• ¼ tsp cracked  Planet Organic Black Peppercorns

Grilled Baby Peppers:

• 6 mini capsicums 

Method

Start the Potatoes

1. Preheat oven to 200°C fan forced. Place a tray in the oven with the olive oil to heat.

2. Meanwhile, bring potatoes to a boil in salted water. Simmer for 10-12 minutes until fork tender but not falling apart.

3. Drain well then transfer to a bowl and toss with the Planet Organic garlic powder, onion powder, paprika, oregano, salt and pepper.

4. Carefully remove the hot tray from the oven and spread the potatoes into the hot oil, they should sizzle immediately. Turn gently with tongs to coat in the oil.

5. Return to the oven and roast for 30 minutes, or until deeply golden and crisp.

Make the Chimichurri

1. Combine parsley, chilli (if using), garlic, Planet Organic dried oregano, salt and red wine vinegar. Stir through olive oil and set aside to allow the flavours to develop.

Prepare the Steak

1. Combine all steak rub ingredients.

2. Pat steaks completely dry.

3. Lightly rub with olive oil, then sprinkle the spice mixture evenly over both sides, pressing it in gently.

4. Allow to sit at room temperature for 20 minutes.
   

Cook the Steak and Peppers

1. Heat a heavy pan (cast iron ideal) or grill plate over high heat until very hot.

2. Add the mini capsicums to the pan and cook until blistered and lightly charred. Remove and set aside. If you have room you can cook the steaks at the same time.

3. Place steaks on the hot pan and cook for 2-3 minutes on each side. Try not to move the steaks to allow a crust to form.

4. Rest steaks for 8-10 minutes before slicing.

To Serve

1. Slice steak against the grain.

2. Plate with crispy potatoes and grilled peppers.

3. Spoon chimichurri generously over the steak and finish with flaky sea salt.
   

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A post shared by Marianne Hudson - Dietitian (@mynutritioncreative)