Chimichurri Steak with Crispy Smashed Potatoes
 
Prep time
Cook time
Total time
 
Full of Argentinean flavor and zest, the Chimichurri Steak with garlicky smashed potatoes are out this world delicious, Whole30, Paleo, anything but bland, and easy to make as an interesting weeknight or weekend dinner.
Author:
Recipe type: Dinner, Mains
Serves: 4
Ingredients
Chimichurri Sauce
  • Fresh Parsley 1 cup (25 g)
  • Fresh Cilantro/Coriander 1 cup (25 g)
  • Extra Virgin Olive Oil .75 cup (175 ml)
  • Minced Garlic Cloves 5 each
  • Red Wine Vinegar .25 cup (60 ml)
  • Fresh Lemon Juice 1 TBSP
  • Crushed Red Pepper 1 TBSP
  • Sea Salt .25 TSP
  • Black Pepper .25 TSP
Flank Steak
  • Flank Steak 20 - 25 oz (600 - 800 g)
  • Melted Ghee 1 TBSP
  • Sea Salt .5 TSP
  • Black Pepper .5 TSP
Crispy Smashed Potatoes
  • Fingerling/Salad Potatoes 1 lb. (450 g)
  • Olive Oil 3 TBSP
  • Minced Garlic Cloves 4 each
  • Thyme 1 TBSP
  • Sea Salt .25 TSP
  • Black Pepper .25 TSP
Instructions
Chimichurri Sauce
  1. Throw all the ingredients into a blender and pulse until well combined! The sauce tastes best if refrigerated, so if you have time do, otherwise it's fine either way. Store any leftovers in the fridge for later.
Flank Steak
  1. Turn the oven onto broil and set the rack to the top position.
  2. Place the steak in a cast iron skillet or oven, lightly drizzling the ghee and sprinkling the salt and pepper over both sides.
  3. Broil the steak for about 5 minutes and then flip broiling for 5 more minutes.
  4. Remove from the oven and allow to rest for about 10 minutes (the steak will cook a bit more while resting and it will easily become too tough if you overcook it.
  5. Slice the steak into pieces against the grain and drizzle with chimichurri sauce.
Crispy Smashed Potatoes
  1. Place the potatoes in stockpot and cover with water. Place on stove over medium high heat and boil until the potatoes are soft enough to pierce with a fork (about 20 minutes). Meanwhile preheat the oven to 425 F / 225 C
  2. In a small bowl, mix the remaining ingredients together.
  3. Once the potatoes are cooked, drain them and then transfer them to a parchment paper lined baking sheet.
  4. Use a fork to smash the potatoes, not only flattening them, but also fluffing them up to result in some jagged edges which will get crispy once baked.
  5. Drizzle the oil mixture evenly over the potatoes and then bake in the oven for about 20 minutes or until crispy.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/09/27/self-knowledge-chimichurri-steak-smashed-potatoes/