Grilled Flank Steak Argentine

Grilled Flank Steak Argentine

  • Prep Time: 2 hrs 15 mins
  • Total Time: 2 hrs 41 mins
  • Servings: 4
  • About This Recipe

    “Excellant!!! edited from Cooking Smart for a healthy heart.”

    Ingredients

  • 1/3 cupreduced-sodium chicken broth
  • 1tablespoonextra virgin olive oil
  • 2teaspoonsfresh lemon juice
  • 2clovesgarlic, smashed
  • 1tablespoonchopped fresh oregano or 1teaspoondried oregano
  • 1/2 teaspooncrushed red pepper flakes
  • 1smallonion, finely chopped
  • 1/2 cupfinely chopped flat leaf parsley
  • 1beef flank steak, 1 inch thick,about 1 lb
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 4mediumbaking potatoes, scrubbed
  • 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.
  • Reviews

  • “This was excellent!The only thing I changed was to add a bit of fresh cilantro to the Chimichurri sauce right before serving.”

  • “Dave cooked this and it was enjoyed by all (I prepared it ;)). Loved the occassional bite from the red pepper flakes. Served with a salad. Thanks for posting Derf.”

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