Grilled Flank Steak Argentine

Recipe by Derf2440
READY IN: 2hrs 41mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag.
  • Seal bag tightly and shake to mix Chimichurri sauce.
  • Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close.
  • Refrigerate at least 30 minutes, or up to 2 hours, turning bag one time.
  • Meanwhile, place a wire cookling rack over paper towels.
  • Cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices.
  • Bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
  • Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack.
  • Lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured.
  • Remove steak from sauce.
  • Boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm.
  • Meanwhile, coat grill pan with veggie spray and set over medium high heat.
  • Cook steak and potatoes until steak is done to taste, 3 to 4 minutes on each side for medium rare, 4 to 5 minutes for medium; and potatoes are crispy, about 4 minutes per side.
  • Thinly slice steak across the grain.
  • Divide potato and steak slices among 4 plates.
  • Spoon about 2 tablespoons warm Chimichurri sauce over each serving.
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