Ingredients:
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 onions, 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
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.
Servings: 4
Time preparation: 135 min.
Time total: 161 min.