Ingredients
- Chimichurri Sauce:
- 2/3 cup olive oil
- 2 tbsp. red-wine vinegar
- 1 small onion , chopped
- 2 cloves garlic, finely chopped
- 1/2 cup finely chopped fresh parsley
- 1/2 tsp. red-pepper flakes
- 1/2 tsp. salt
- Steak and Fried Potatoes:
- 2 lbs. baking potatoes, peeled and cut ito 4x 1/4 inch fries
- 6 qts. canola or vegtable oil
- 1 beef flank steak or skirt steak (2 lbs.)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 cups assorted baby greens
Preparation
Step 1
1. Sauce: Whisk together olive oil and vinegar in medium size bowl. Add onion, garlic, parsley, pepper flakes and 1/2 tsp. salt. Cover; let stand at least 2 hours at room temperature.
2. Steak and Fried Potatoes: Place potatoe in large pot with enough cold water to cover. Bring to boiling; cook 2 minutes. Drain; transfer to paper toweling to dry completely.
3. Prepare outdoor grill to medium hot, or heat oven broiler. In large pot or deep fat fryer, heat oil until 350 on deep fat frying thermometer.
4. Season steak with salt and pepper. Grill or broil 6-7 minutes on one side. Turn over and cook another 3 minutes for medium rare; time will depend on thickness of steak.
5. Working in batches and using fry basket or slotted spoon, carefully slip potatoes into hot oil; fry until golden brown, about 3 minutes. Remove potatoes to paper toweling to drain.
6. Toss together potatoe and 1/2 cup sauce.
7. Thinly slice steak diagonally across grain. Serve with fries and salad. Pass remaining sauce.
Editor's Note: We discovered the fries were also delicious without the sauce.