Grilled Flank Steak with Chimichurri

Ingredients

Quantities are for 4 servings.

• 1 3/4 lb Flank steak
• 2 bunches Parsley
• 1 package Fresh oregano (or extra parsley)
• 4 cloves Garlic
• 3 tbsp Red wine vinegar
• 1/2 cup Olive oil
• 1/2 tsp Red pepper flakes
• 1 1/2 lb Yukon gold potatoes
• 1 tbsp Olive oil (for potatoes)

Instructions

1. Heat the oven to 425°F. Cut the potatoes into 1-inch chunks, toss with the 1 tablespoon olive oil, salt, and pepper on a sheet pan, and roast 25-30 minutes, until golden and fork-tender.
2. Meanwhile, finely chop the parsley and oregano and mince the garlic. In a bowl, combine them with the red wine vinegar, 1/2 cup olive oil, red pepper flakes, and a pinch of salt to make the chimichurri. Let it sit at room temperature while you cook the steak so the flavors meld.
3. Pat the flank steak dry and season generously with salt and pepper on both sides.
4. Heat a grill pan or outdoor grill to high heat. Grill the steak 4-5 minutes per side for medium doneness, until an instant-read thermometer inserted in the thickest part reads 145°F.
5. Transfer the steak to a cutting board, tent loosely with foil, and let it rest a full 3 minutes before slicing thinly against the grain (flank steak has long muscle fibers, so cutting across them is what keeps it tender).
6. Serve the sliced steak topped with plenty of chimichurri, alongside the roasted potatoes.