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Flank Steak with Chimichurri Sauce and Potato Salad

Grilling season is right around the corner, and while most of us aren’t likely to host a big gathering due to the Covid-19 pandemic, you can still enjoy a backyard barbecue with the friends and/or family who are in your bubble. If you haven’t got an outdoor grill, it’s just as easy to cook this on the stovetop, using a grill pan to get those characteristic marks and flavor. Flank steak is not a tender piece of meat, so you’ll need to marinate it first, for a minimum of a few hours, or overnight.

Use a thermometer to test for the level of doneness you prefer — taking it off the heat about five degrees before the meat reaches the temperature you’re looking for. The meat in this post was cooked to about 125 degrees, then rested for a few minutes before slicing. While the meat rests, the temperature will rise a few degrees. Slice it thinly against the grain, on the diagonal.

What’s the perfect side dish for your meat? Well, potato salad, of course. While I love potato salads of all kinds, I am partial to the ones with an oil and vinegar base, the way my mother used to make them when I was growing up. But inspired by my friend Marie, whose food is always tempting, I took a cue from her and made a dressing with lemon juice instead of vinegar, and using some “balsamic pearls” that were included in a food basket I won at a charity event. They are totally optional, and may be hard to find, but worth seeking for the unique look they add to the salad. Since chives are in full bloom right now, I added some chive flowers to the bowl too. For best results, use small yellow potatoes, like Yukon Gold, or fingerling potatoes, rather than the large starchy, baking potatoes.

Drizzle the chimichurri sauce over the meat for even more flavor, serve with the potato salad and a green vegetable and you’ve got a meal fit for company or a family backyard barbecue. The only thing missing is a bottle of good red wine. The recipes below will serve about six people, but if it’s just two of you, the leftovers are good the next day too. The meat is great served cold in a sandwich with the chimichurri sauce smeared on the bread, or made into a cold beef salad. If you get bored eating the potato salad a couple of days in a row, add it to some leftover vegetables and beaten eggs and turn it into a frittata. Leftovers never tasted so good.

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Flank Steak with Chimichurri Sauce and Potato Salad
 
Author:
Serves: serves 6-8 people
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 jalapeños)
  • 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.