Hey there, fellow food enthusiasts and busy parents! If you’re on the lookout for a meal that’s hearty, satisfying, and incredibly flavorful, look no further than our Chimichurri Steak and Potatoes recipe. This dish is the perfect blend of succulent steak and perfectly roasted potatoes, all dressed up with a zesty chimichurri sauce that will tantalize your taste buds.
Life can get pretty chaotic, and there are seasons where life just seems too hectic, and that’s why we’re excited to share this fantastic freezer meal recipe with you.
It’s a game-changer for anyone who loves make-ahead meals that are both convenient and delicious. Picture this; You spend a little extra time in the kitchen in the evening, and in return, you have a stash of these mouthwatering Chimichurri Steak and Potatoes ready to go whenever you need a satisfying dinner without the fuss.
Freeze the recipe for when you need it. Another day, later in the week or the month, just take it out of the freezer, let it thaw, and then the crockpot does the cooking for you.
Join us on this culinary adventure as we explore the world of freezer-friendly, make ahead meals that are sure to become your new favorites. Get ready to elevate your meal prep game and savor every bite of this irresistible stead and potatoes combo. Let’s dive right in!
Why you will love this Freezer-Friendly Steak and Potatoes!
- Flavorful
- Filling and satisfying
- Make-ahead friendly
- Impressive presentation.
- Restaurant-quality at home.
- 1 gallon freezer bag
- 1 Crockpot or Slow Cooker
- 2 lbs petite yellow potatoes
- 2 lbs flank steak
- 2 tbsp Chimichurri sauce
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- Prepare a gallon freezer bag, labeling according to your preferred method.
- Add all ingredients to labeled gallon freezer bag.
- Seal bag, removing as much air as possible, and freeze for up to three months.
- Thaw freezer bag in fridge 12-24 hours before cooking.
- Add freezer bag contents into slow cooker.
- Cook on low for 8-10 hours.
- Serve with more Chimichurri sauce and enjoy!
- Optional: Mash up potatoes for serving.
- Dump the contents of the freezer bag into the Instant Pot, add 1/2 cup water.
- Set to High Pressure for 60 minutes, then allow a 15-minute natural release followed by a quick release.
- Serve with more Chimichurri sauce and enjoy! Optional: Mash up potatoes for serving.
- Ensure your chimichurri sauce is gluten-free.
- This recipe is naturally gluten-free.
Equipment Needed to make Best Chimichurri Steak and Potatoes recipe
- 1 gallon freezer bag
- 1 crockpot
Ingredients for your Chimichurri Steak and Potatoes
- 2 lbs Petite yellow potatoes
- 2 lbs Flank Steak Seasoned
- 2 tbsp Chimichurri sauce
- 2 tbsp Olive Oil
- 1 tbsp Garlic powder
- 1 tsp Sea salt
- 1/2 tsp Black pepper
How to Make a Chimichurri Steak and Potatoes
Prep/Freezer directions
- Label freezer bag with recipe name, cooking from frozen directions, and expiration date.( Today’s date plus three months)
- Add all ingredients to labeled gallon freezer bag.
- Store in freezer for up to three months.
Cooking directions
- Thaw overnight in fridge, or soak in cold water morning of( Meal may not be 100% thawed but that is ok)
- Add freezer bag contents into slow cooker.
- Cook on low for 8-10 hours.
- Serve with more Chimichurri sauce and enjoy!
- Optional: Mash up potatoes
What to serve/pair with Your 5 Ingredients Freezer meal Steak and Potatoes.
Sides:
- Grilled Asparagus
- Sauteed Mushrooms with Garlic
- Green Salad with Citrus Vinaigrette
Desserts:
- Tres Leches Cake
- Mixed Berry Parfait
- Churros with Chocolate Sauce
Mocktails:
- Raspberry Lemonade Fizz
- Pineapple Ginger Mocktail
- Hibiscus Iced Tea Cooler
Popular Substitutions and Additions
Substitutions:
- Sweet Potatoes for Regular Potatoes: Substitute diced regular potatoes with diced sweet potatoes. Sweet potatoes add a slightly sweeter and earthy flavor to the dish while providing additional nutrients.
- Skirt Steak for Flank Steak: Instead of flank steak, you can use skirt steak. Skirt steak has a similar texture and flavor profile, making it a suitable alternative for this recipe.
- Chimichurri Variations: Experiment with different types of chimichurri sauce variations, such as cilantro-lime chimichurri or parsley-mint chimichurri, to change the flavor profile and add a unique twist to your freezer meal.
Additions:
- Roasted Vegetables: To enhance the nutritional value and variety of the meal, consider adding a mix of roasted vegetables like bell peppers, zucchini, and red onions. Season them with olive oil, garlic powder, and your preferred seasonings before roasting.
- Corn on the Cob: Include whole corn on the cob as a side dish. Brush the corn with chimichurri sauce and olive oil before wrapping it in foil. Roast it alongside the steak and potatoes for a delicious addition.
- Sautéed Mushrooms: Sautéed mushrooms with garlic powder and a drizzle of olive oil can be a flavorful addition to the meal. They add an earthy and savory element that pairs well with the chimichurri and steak.
These substitutions and additions offer variations to the classic Chimichurri Steak and Potatoes recipe, allowing you to customize the flavors and nutritional content while still creating a freezer-friendly meal.
How to Reheat and Store Chimichurri Steak and Potatoes after cooking
Best way to store Chimichurri Steak and Potatoes recipe leftovers?
Properly storing your leftovers will allow your Chimichurri Steak and Potatoes to stay fresh longer in the fridge. Allow the cooked Chimichurri Steak and Potatoes to cool down to room temperature before storing them.
If possible, separate the steak and potatoes into individual containers to help prevent the potatoes from becoming overly soggy. Use airtight containers or resealable freezer bags for storage.
Ensure that the containers are sealed tightly to prevent air and moisture from entering, which can lead to freezer burn. Always label your containers or freezer bags with the date of preparation to keep track of freshness.
How long will Chimichurri Steak and Potatoes last in the fridge?
Store the leftover Chimichurri Steak and Potatoes in the fridge for up to 4-5 days. If you plan to keep them longer, consider freezing them for an extended storage amount.
Can I freeze the best Chimichurri Steak and Potatoes after cooking?
Absolutely, yes! Make sure that you allow the leftovers to cool completely to room temperature before freezing. If you have a large batch, consider portioning the leftovers into meal sized servings. This makes it easier to defrost only what you need later.
Alternatively, place the leftovers in airtight freezer bags, removing as much air as possible before sealing. Flatten the bags for efficient storage and quick thawing. Label the bags or containers with the date and contents. This helps you identify them later and keeps track of freshness.
How to Reheat Quick and Easy Steak and Potatoes?
If you are thawing from a frozen state, allow your leftovers to thaw in the refrigerator the night before you plan to reheat them. This allows for gradual thawing.
To reheat in the microwave, place a portion on a microwave-safe plate and cover it with a safe-lid of safe wrap. Reheating in 1-2 minute increments, stirring or flipping the steak and potatoes in between until they have heated through.
If you are reheating in the stovetop, set the heat to medium low-medium. Place leftovers in a saucepan and allow the leftovers to come to a desired temperature while stirring occasionally. If needed, add a splash of broth to the pan to prevent sticking. Always ensure that the internal temperature of the steak reaches at least 165 degrees during reheating to ensure it is safe to eat.
Properly storing, freezing and reheating leftovers will help you enjoy your Chimichurri Steak and Potatoes.
Make-Ahead Steak and Potatoes with Chimichurri FAQs
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- Mexican Shredded Beef Freezer Meal
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