This classic recipe is a longtime favorite of Argentineans.




Prep. Time Yield
20 Minutes 4 Servings


  • 8 Russet potatoes

  • 1 tsp. salt

  • 4 oz. butter

  • ¾ cup whipping cream

  • 1 bunch chopped fresh parsley

  • 4 – 7 oz. sirloin steaks

  • 4 tbsp. Badia Chimichurri

  • 2 tbsp. Badia Olive Oil

  • Salt and pepper to taste



Mashed potatoes Preparation


  • Peel potatoes, cut them into pieces and rinse them under cold water

  • Boil them until fully cooked

  • Drain them well in a big colander

  • Mash them with butter and cream until soft and creamy Add salt and pepper to taste

  • Finally, add chopped parsley

  • Keep mashed potatoes warm until steaks are ready

Sirloin Steak Preparation


  • Season steaks with salt and pepper to taste


  • Heat up Badia Olive Oil in a skillet

  • Place steaks in the skillet and sear them 3 minutes on each side for medium rare doneness


  • Place one steak on each plate and cover with Badia Chimichurri

Serve immediately with the mashed potatoes and enjoy.


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Rating: 3.5/5 (48 votes cast)

Sirloin Steak with Chimichurri and Mashed Potatoes, 3.5 out of 5 based on 48 ratings
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