• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 4
    OK

    Broiled Flank Steak with Chimichurri Sauce and Garlic Mashed Potatoes

    Argentinian chimichurri sauce is a natural partner to broiled or grillet meat, but wait until you try it with mashed potatoes.


    Ingredients
    6
    medium red skinned potatoes, quartered
    3
    cloves
    garlic, peeled
    1
    cup
    packed flat-leaf parsley leaves
    1/4
    cup
    packed cilantro leaves
    1
    small shallot, quartered
    2
    cloves
    garlic (peeled and smashed)
    1/2
    cup
    Olive Oil
    2
    tablespoons
    red wine vinegar
    1
    teaspoon
    red pepper flakes
    2
    pounds
    flank steak (trimmed of any external fat)
    kosher salt and freshly ground black pepper
    1/3
    cup
    warm milk
    Directions
    In a medium saucepan, combine potatoes and peeled garlic cloves. Cover with water and bring to boil. Reduce to a simmer and cook until potatoes are tender, 15 to 20 minutes.
    Meanwhile, in a food processor, combine parsley, cilantro, shallot, garlic, oil, vinegar, and red pepper flakes and process until they form a well-combined sauce. Transfer chimichurri sauce to a bowl.
    Preheat the broiler. Score steak diagonally on both sides. Season both sides with salt and black pepper to taste. Broil 3 to 4 minutes on each side. Let sit for 5 minutes before thinly slicing across the grain.
    When potatoes are tender, carefully drain and return to the pan. Place the pan over low heat and add the milk. Mash together until potatoes reach desired texture and consistency. Season with salt and black pepper.
    Arrange steak slices on a serving platter. Pour chimichurri over steak slices and serve alongside mashed potatoes.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Beef

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