Flank Steak with Chimichurri Sauce and Potato Salad
Author: Ciao Chow Linda
Ingredients
  • FOR THE MEAT and MARINADE:
  • 2 lbs. flank steak
  • 2 limes, juiced
  • ½ cup orange juice
  • 4 cloves garlic
  • ¼ cup fresh herbs, chopped (I used parsley and lemon balm, but have also used cilantro, which not everyone loves)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh oregano
  • ⅓ cup vegetable oil (I used olive oil)
  • 1 jalapeno pepper (I used some homemade candied jalapenos)
  • 2 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • FOR THE CHIMICHURRI SAUCE:
  • 1 shallot, finely chopped
  • 1 jalapeno pepper (I used some homemade candied jalapeƱos)
  • 4 garlic cloves, minced
  • ¼ cup Italian parsley, minced
  • 1 teaspon kosher salt
  • ¼ cup fresh oregano,( or if you prefer, cilantro)
  • ¾ cup olive oil
  • FOR THE POTATO SALAD:
  • 2 pounds small yellow potatoes, like Yukon Gold
  • ¼ cup minced red onion
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • about ¼ cup parsley, minced
  • about 4 tablespoons chives, minced
  • chive flowers, optional
  • dark balsamic pearls, optional
Instructions
  1. Mix all the marinade ingredients for the meat and place in a container at least four hours ahead of grilling..
  2. Cook over an outdoor grill, or an indoor grill pan until the interior of the meat registers about 120-125 degrees F. for rare, 125-130 for medium rare and 130-135 for medium.
  3. Take it off the heat a few degrees before the desired temperature because it will continue to cook slightly as it rests.
  4. Let it rest for 5-10 minutes, then slice it thinly, against the grain, on the diagonal.
  5. Serve with the chimichurri sauce.
  6. FOR THE CHIMICHURRI SAUCE:
  7. Mix all the ingredients together and stir, then drizzle over the cooked meat.
  8. FOR THE POTATO SALAD:
  9. Boil the potatoes until tender, then drain and let cool to room temperature.
  10. Peel if desired, or leave skin on.
  11. Mix the dressing ingredients together with a fork or whisk, except for the chive flowers and the balsamic pearls.
  12. Toss the potatoes with the dressing.
  13. Place the salad in a serving bowl, and scatter the chive flowers and balsamic pearls on top.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/05/flank-steak-with-chimichurri-sauce-and-potato-salad.html