Chimichurri Grilled Flank Steak with Roasted Potatoes
This vibrant meal features a lean, juicy flank steak topped with a zesty, herby Argentinian-style chimichurri sauce, served alongside crispy, golden-brown roasted baby potatoes.
Ingredients
Ingredients
- 1.5 lb flank steak brought to room temperature
- 1.5 lb baby gold potatoes halved
- 1 cup fresh flat-leaf parsley finely chopped
- 3 tbsp fresh oregano minced
- 4 cloves garlic minced
- 0.5 cup extra virgin olive oil divided
- 2 tbsp red wine vinegar non-alcoholic fermentation
- 0.5 tsp red pepper flakes optional for heat
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
Notes
To store, keep steak and potatoes in an airtight container for up to 3 days. For the best flavor, make the chimichurri sauce 1 hour in advance. If you don't have a grill, the steak can be pan-seared in a heavy skillet over high heat.