Grilled Argentinian Beef, Chimichurri Sauce, Fried Potatoes

By á-174942

Ingredients

• 3/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1/2 cup chopped onions
• 2 tablespoons chopped garlic
• 1/2 cup finely-chopped fresh parsley leaves
• Crushed red pepper to taste
• Salt to taste
• 2 pounds Argentinean beef flank or skirt steak
• Sea salt to taste
• Finely-ground black pepper to taste
• 2 pounds white potatoes, peeled, and cut into 1/4" by 4" fries, blanched
• 4 cups assorted baby greens cleaned, patted dry
• Drizzle of extra-virgin olive oil
• Drizzle of balsamic vinegar

Details

Servings 4

Preparation

Step 1

In a mixing bowl, whisk the olive oil and vinegar together. Add the onions, garlic, parsley and crushed red pepper. Whisk well. Season with salt. Cover and set aside for at least 2 hours at room temperature.

Preheat the grill. Preheat the fryer. Season both sides of the meat with sea salt and pepper. Place on the grill and cook for 4 to 5 minutes on each side for medium-rare. Fry the potatoes in batches until golden brown, about 3 minutes. Remove and drain on paper towels.

In a mixing bowl, toss the potatoes with some of the Chimichurri sauce. In another mixing bowl, toss the greens with some of the oil and vinegar. Season with salt and pepper. Toss well.

To serve, slice the steak into individual slices. Serve each guest the steak with some of the fries and salad. Spoon the remaining sauce over the steak. Garnish with parsley.

This recipe yields 4 to 6 servings.