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Grilled Flank Steak with Chimichurri & Crispy Smashed Potatoes
by Unknown
Prep: 15 minCook: 35 minTotal: 50 min4 servings0 forks
Juicy grilled flank steak sliced against the grain and drowned in bright, herby chimichurri, paired with golden smashed potatoes that shatter at the edges. A steakhouse-worthy dinner that comes together on one sheet pan.
Ingredients
- 1.5 lb flank steak
- 2 tbsp olive oil, plus more for potatoes
- 1.5 lb baby potatoes
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup fresh cilantro, packed
- 3/4 cup extra-virgin olive oil
- 1 lemon, cut into wedges (for serving)
- 1/4 cup fresh oregano leaves
- 1 tsp red pepper flakes
- 4 garlic cloves
- 1/3 cup red wine vinegar
- Kosher salt and freshly ground black pepper
Instructions
- 1Boil the potatoes: Cover baby potatoes with salted water in a large pot and boil until fork-tender, 15–18 minutes. Drain well and let steam dry 5 minutes.
- 2Make the chimichurri: Pulse parsley, cilantro, oregano, and garlic in a food processor until finely chopped. Transfer to a bowl and whisk in red wine vinegar, olive oil, red pepper flakes, 1 tsp salt, and 1/2 tsp pepper. Rest at least 10 minutes.
- 3Smash and roast the potatoes: Heat oven to 450°F. Toss potatoes on a sheet pan with olive oil, salt, and pepper; smash each with the bottom of a glass until split. Roast 20–25 minutes until deeply golden and crisp.
- 4Prep the steak: Rub flank steak with 2 tbsp olive oil and a generous amount of salt and pepper; let sit at room temperature 15 minutes.
- 5Grill: Heat grill or grill pan over high heat. Grill steak 5–6 minutes per side for medium-rare (130–135°F internal). Transfer to a board and rest 10 minutes.
- 6Serve: Slice steak thinly against the grain. Arrange over the crispy smashed potatoes, spoon chimichurri over the steak, and serve with lemon wedges.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.