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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
CHIMICHURRI SAUCE:
1 cup packed fresh flat leaf parsley
1/3 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves
1/2 teaspoon Thyme Leaves
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon salt
POTATOES:
2 pounds potatoes, cut into 1-inch cubes
1/2 cup chopped celery
1/2 cup finely chopped red bell pepper
FLANK STEAK:
2 pounds flank steak
2 tablespoons olive oil
1 teaspoon Ancho Chile Pepper
1 teaspoon Thyme Leaves
1 teaspoon Ground Black Pepper
1/2 teaspoon salt
Puree all Chimichurri ingredients in food processor or with an immersion blender. Transfer to a small bowl. Cover and let stand at room temperature. Reserve 1/2 cup for potatoes.
Cook potatoes in lightly salted boiling water 8-10 minutes or until done. Drain and refrigerate 1 hour.
Just before serving, add celery and red bell pepper. Toss with 1/2 cup of chimichurri sauce.
Rub flank steak with olive oil. Combine ancho chile, thyme, black pepper, and salt in a small bowl. Evenly sprinkle the spice mixture over both sides of the steak. Refrigerate 1 hour.
Preheat grill.
Grill over medium-high heat 6 minutes per side or to desired degree of doneness. Serve with remaining chimichurri sauce.
Makes 8 servings
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SPICE-RUBBED GRILLED STEAK WITH CHIMICHURRI POTATO SALAD
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
CHIMICHURRI SAUCE:
1 cup packed fresh flat leaf parsley
1/3 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves
1/2 teaspoon Thyme Leaves
1/4 teaspoon Crushed Red Pepper
1/2 teaspoon salt
POTATOES:
2 pounds potatoes, cut into 1-inch cubes
1/2 cup chopped celery
1/2 cup finely chopped red bell pepper
FLANK STEAK:
2 pounds flank steak
2 tablespoons olive oil
1 teaspoon Ancho Chile Pepper
1 teaspoon Thyme Leaves
1 teaspoon Ground Black Pepper
1/2 teaspoon salt
Puree all Chimichurri ingredients in food processor or with an immersion blender. Transfer to a small bowl. Cover and let stand at room temperature. Reserve 1/2 cup for potatoes.
Cook potatoes in lightly salted boiling water 8-10 minutes or until done. Drain and refrigerate 1 hour.
Just before serving, add celery and red bell pepper. Toss with 1/2 cup of chimichurri sauce.
Rub flank steak with olive oil. Combine ancho chile, thyme, black pepper, and salt in a small bowl. Evenly sprinkle the spice mixture over both sides of the steak. Refrigerate 1 hour.
Preheat grill.
Grill over medium-high heat 6 minutes per side or to desired degree of doneness. Serve with remaining chimichurri sauce.
Makes 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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