Steak and Potatoes with 5 Minute Chimichurri Sauce

• 份量: 6 servings
• 准备时间: 4 hours 30 minutes
• 总时间: 5 hours

配料

1 1/2 pounds flank steak

2 pounds baby Yukon gold potatoes (cut in half)

3 tablespoons olive oil

Kosher salt and freshly ground black pepper (to taste)

3/4 cup packed fresh parsley leaves

1/2 cup packed fresh cilantro leaves

2 tablespoons packed fresh oregano leaves

1 small shallot (chopped)

1/2 fresno chili (seeds removed and chopped)

3 cloves garlic (peeled)

Kosher salt and freshly ground black pepper (to taste)

1/2 cup olive oil

2 tablespoons red wine vinegar

步骤

To make the chimichurri sauce, combine parsley, cilantro, oregano, shallot, chili and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and red wine vinegar in a slow stream until emulsified; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.

In a gallon size Ziploc bag or large bowl, combine steak and remaining parsley mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine potatoes and olive oil; season with salt and pepper, to taste.

Place potatoes in a single layer onto the prepared baking sheet.

Place into oven and bake for 25-30 minutes, until golden brown and crisp, stirring and rotating pan halfway through baking.

Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.

Thinly slice steak against the grain and serve with reserved 1/2 cup parsley mixture and potatoes.