BIG steak and potatoes guy!!! Especially when there’s creamy chimichurri involved. If you haven’t had chimichurri, it is an Argentinian sauce with fresh herbs, a little spice and is the absolute best way to freshen up a hearty meal. Pair this meal with one of my favorite cocktails and you have yourself a date night my friends!
Before you get cooking I’m going to give you two important tips for this recipe. 1. Make sure you let the steak rest at room temp for about 30 minutes before cooking. 2. If you like your potatoes extra crispy, cut them into smaller cubes (like in the picture). Other than that, this is a pretty simple recipe that I’m sure will hit the spot.
Ingredients
Flank steak:
- Kosher salt & pepper
- Avocado oil
Creamy Chimichurri Sauce:
- 1/2 cup cilantro
- 1/4 cup flat leaf parsley
- 1 tbsp fresh oregano
- 1/2 shallot
- 2 cloves garlic
- 1 small or 1/2 large jalapeño
- 1/2 avocado
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- Kosher salt & pepper
Crispy Potatoes:
- 4 russet potatoes cut into small cubes
- 1 tbsp avocado oil
- 1/2 tsp paprika
- Kosher salt & pepper
Instructions
Flank Steak
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Let the steak sit at room temperature for 30 minutes. I cooked mine on my cast iron over medium heat for about 8 minutes each side for a medium rare steak.
Creamy Chimichurri Sauce
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For the sauce, I blended everything with my immersion blender. Season to taste.
Crispy Potatoes
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Preheat oven to 450 degrees. Toss potatoes with oil and seasonings then roast for about 12 minutes each side or until golden brown and crispy.
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