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Chimichurri Steak & Potato Bites

These Chimichurri Steak & Potato Bites are a bold, bite-sized steak hors d’oeuvre made with crispy roasted baby potatoes, tender steak, and a bright, herb-forward chimichurri sauce.

Naturally gluten-free, they’re ideal for cocktail parties, brand events, and elevated home entertaining. This recipe is a favorite for grazing stations and passed hors d’oeuvres because it delivers big flavor in a clean, easy-to-serve format.

Makes about 24-30 hors d’oeuvres.

Meat · Gluten-Free · Make-Ahead Friendly

by Amy Aversa

Chimichurri Steak & Potato Bites Recipe

Chimichurri Sauce - Ingredients

  • 1 cup finely chopped parsley
  • 3-4 garlic cloves, finely chopped
  • 2 teaspoons dried oregano
  • 1/4 cup red wine vinegar (white vinegar works too)
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the chopped parsley, minced garlic, dried oregano, red pepper flakes, and salt & pepper in a bowl.
  2. Add the red wine vinegar & olive oil and stir to combine. Adjust the seasoning.
  3. Let it sit for at least an hour so the flavors meld. It can be refrigerated for up to 1-2 weeks.

Roasted Baby Potatoes - Ingredients

  • 1 lb baby potatoes, halved
  • 2-3 tablespoons olive oil
  • 1/2 – 1 teaspoon salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 400°F
  2. In a bowl, toss the halved potatoes with olive oil, salt & pepper.
  3. Spread the potatoes in a single layer on a baking sheet covered with parchment paper
  4. Roast for about 30-35 minutes, flipping halfway through, until tender.

Steak - Ingredients

  • 1 lb sirloin steak (skirt steak, filet mignon, or flank also work)
  • Salt & pepper to taste

Instructions

  1. Season both sides of the steak with salt & pepper.
  2. Cook your preferred way (pan sear, grill, or roast)
  3. Let it rest for at least ten minutes, then cut it lengthwise into ¼”-wide strips.
  4. Cut each strip into smaller pieces, about 1-2” in length

Assemble

Slice a sliver from the rounded side of the potato so the potato can sit flat on a tray and the sauce won’t roll off. Spoon ½ teaspoon of the chimichurri sauce onto each potato half. Top with a piece of steak. Garnish with parsley and/or lemon zest.

Hosting Tip

These can be assembled a couple of hours before serving, covered with plastic wrap & held in the refrigerator.
Warm in a low oven for a few minutes before serving… OR serve at room temp. Either way, your guests will devour them.

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