Grilled Steak and Potatoes with Cilantro Sauce

By lorik

Ingredients

• PURÉE:
• 1 bunch fresh cilantro, stems trimmed
• 5 Tbsp. olive oil, divided
• 2 Tbsp. white wine vinegar
• 1 clove garlic
• Salt and black pepper to taste
• GRILL:
• 1 lb. beef tenderloin, seasoned with salt and black pepper and
• drizzled with olive oil
• WHISK:
• 1 tsp. smoked paprika
• 1/2 tsp. each kosher salt and black pepper
• 1 lb. red-skinned potatoes, sliced into 1/8-inch-thick rounds
• (about 24)
• Crumbled queso fresco

Preparation

Step 1

Preheat grill to medium high. Brush grill grate with oil.

Purée cilantro, 3 Tbsp. oil, vinegar, and garlic in a food processor for the sauce; season with salt and pepper.

Grill tenderloin on both sides, covered, until an instant-read thermometer inserted into the center registers 135° for medium rare,
10–15 minutes; remove from heat, tent with foil, and let rest 5 minutes. Thinly slice tenderloin against the grain into thin strips.

Whisk together remaining 2 Tbsp. oil, paprika, 1/2 tsp. salt, and 1/2 tsp. pepper; toss with potatoes and grill until tender, 2–3 minutes per side.

Serve tenderloin strips on potato slices topped with sauce and queso fresco.