Ingredients for Grilled Flank Steak Argentine
- 1/2 cup Reduced Sodium Chicken Broth
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 2 cloves minced Garlic
- 1 tablespoon Fresh Oregano
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/4 cup chopped Red Onion
- 1/4 cup chopped Flat Leaf Parsley
- 1.5 lbs Beef Flank Steak
- 1 1/4 teaspoons Salt
- 3/4 teaspoon Black Pepper
- 2 lbs Baking Potatoes
- Cooking Spray (for coating)
- Melted Butter (optional, for coating)
- enough Water to cover potatoes
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How to Make Grilled Flank Steak Argentine
- In a large zip-top bag, combine 1/2 cup beef broth, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 tablespoon dried oregano, 1/2 teaspoon red pepper flakes, 1/4 cup chopped red onion, and 1/4 cup chopped fresh parsley. Seal the bag tightly and shake well to combine the chimichurri sauce.
- Rub the flank steak (about 1.5 lbs) on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the steak to the bag with the chimichurri sauce, seal, and refrigerate for at least 30 minutes, or up to 2 hours, turning the bag once halfway through.
- While the steak marinates, prepare the potatoes: Preheat oven to 400°F (200°C).
- Cut 2 lbs of potatoes lengthwise into 1/2-inch thick slices. Do not peel.
- In a large saucepan, bring the potatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and enough water to cover to a boil over high heat.
- Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes. Drain the potatoes and place them on a wire rack set over a baking sheet to allow them to dry slightly.
- Lightly coat the potatoes with cooking spray, melted butter, or olive oil.
- Remove the steak from the marinade and discard the marinade.
- In a small saucepan, bring the marinade to a boil over medium-high heat. Boil vigorously for 3 minutes, stirring constantly. Remove from heat and cover to keep warm.
- Preheat grill pan or outdoor grill to medium-high heat. Lightly coat the grill pan with cooking spray.
- Grill the steak for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium.
- Grill the potatoes for about 4 minutes per side, or until golden brown and crispy.
- Remove the steak from the grill and let it rest for 5-10 minutes before thinly slicing it against the grain.
- Divide the steak and potatoes among 4 plates. Spoon 2 tablespoons of the warm chimichurri sauce over each serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
8g
Fat
21g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Condiments Etc Potatoes Vegetables American Canadian Oven Barbecue Easy Beginner Cook Dinner Party Fall Kid Friendly Spring Summer Winter Marinades And Rubs Broil Dietary Low Sodium Seasonal Pacific Northwest Inexpensive Low In Something Equipment Grilling 4 Hours Or Less
