Serves 4
25 min
Grilled Flank Steak and Fingerlings with Chimichurri
Recipe GLPRb6c8898df62787
A vibrant South American-inspired main course featuring a perfectly grilled flank steak seasoned with warm spices, served alongside golden grilled fingerling potatoes and topped with a fresh, herbaceous chimichurri sauce. The chimichurri combines cilantro, garlic, jalapeño, and red pepper flakes for a bold, spicy finish.
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Ingredients
1/3 cup extra-virgin olive oil
1 cup fresh cilantro, finely chopped
1/2 small red onion, minced
1 jalapeño pepper, minced
3 tablespoons sherry vinegar
2 tablespoons fresh thyme, chopped
3 garlic cloves, minced
1 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil, divided
1 flank steak (1.5 to 2 pounds)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups fingerling potatoes, halved lengthwise
Directions
Prepare the chimichurri sauce by combining 1/3 cup olive oil, cilantro, red onion, jalapeño, sherry vinegar, thyme, garlic, red pepper flakes, and cayenne pepper in a small bowl. Stir well to combine. Taste and season with salt and black pepper to your preference. Set the sauce aside.
Lightly brush both sides of the flank steak with 1 tablespoon of the remaining olive oil. Generously season both sides of the steak with salt, black pepper, cumin, and coriander. Allow the steak to rest at room temperature for a few minutes while you prepare the potatoes.
Place the halved fingerling potatoes in a small pot and cover with water. Bring to a boil over medium-high heat and cook until a knife tip easily pierces the potatoes, approximately 5-7 minutes. Be careful not to overcook—the potatoes should be just tender, not mushy. Drain the potatoes thoroughly.
Toss the drained potatoes with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Set aside.
Preheat your grill to high heat. Once hot, place the seasoned flank steak directly on the grill grates. Cook for 6-7 minutes on the first side without moving it, then flip and cook the second side for another 6-7 minutes for medium-rare. The internal temperature should reach 145°F for a whole cut of beef.
While the steak is cooking, grill the potatoes in a grill pan or grill basket (to prevent them from falling through the grates) over medium-high heat, stirring occasionally, until they are golden brown and crispy on all sides, about 8-10 minutes.
Remove the flank steak from the grill and transfer it to a cutting board. Let it rest for 5 minutes to retain the juices, then slice against the grain into thin strips.
Arrange the sliced steak on a serving plate with the grilled fingerling potatoes on the side. Spoon the chimichurri sauce generously over the steak. Taste the potatoes and adjust seasoning if needed. Serve any remaining chimichurri sauce on the side.
