Grilled Flank Steak Argentine

Total Time: 2 hrs 41 mins Preparation Time: 2 hrs 15 mins Cook Time: 26 mins

Ingredients

• Servings: 4
• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 2 cloves garlic, smashed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 small onion, finely chopped
• 1/2 cup finely chopped flat leaf parsley
• 1 beef flank steak, 1 inch thick,about 1 lb
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 medium baking potatoes, scrubbed

Recipe

• 1 put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag.
• 2 seal bag tightly and shake to mix chimichurri sauce.
• 3 rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close.
• 4 refrigerate at least 30 minutes, or up to 2 hours, turning bag one time.
• 5 meanwhile, place a wire cookling rack over paper towels.
• 6 cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices.
• 7 bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
• 8 reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack.
• 9 lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured.
• 10 remove steak from sauce.
• 11 boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm.
• 12 meanwhile, coat grill pan with veggie spray and set over medium high heat.
• 13 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.
• 14 thinly slice steak across the grain.
• 15 divide potato and steak slices among 4 plates.
• 16 spoon about 2 tablespoons warm chimichurri sauce over each serving.