Chimichurri Flank Steak w/Fingerling Potatoes

Instructions

1. 1

   [Chimichurri Flank Steak]

2. 2

   Whisk together the marinade ingredients, then combine with the steak in a large resealable bag. Seal and chill for at least 30 minutes, or up to overnight.

3. 3

   Combine all the chimichurri ingredients in a blender or food processor and pulse until smooth.

4. 4

   Heat an oiled skillet or grill to medium-high. Sear the steak for 6 to 8 minutes per side, until well browned outside and slightly pink in the middle.

5. 5

   Slice the steak thinly against the grain and serve topped with the chimichurri.

6. 6

   [Fingerling Potatoes]

7. 7

   Grill method: preheat the grill to 400°F. Wash and dry the potatoes, then toss in a bowl with olive oil, garlic powder, salt, and pepper. Wrap in a double layer of foil, sealing the edges, and poke a small hole on top to vent steam. Grill over direct heat for 20 to 25 minutes, until fork-tender (timing varies with potato size). Serve immediately.

8. 8

   Oven method: preheat the oven to 425°F and generously grease a baking sheet. Wash and dry the potatoes, toss with olive oil, garlic powder, salt, and pepper, and spread on the sheet. Roast for 20 to 25 minutes, stirring halfway through, until fork-tender.