Ciao Chow Linda

Flank Steak with Chimichurri Sauce and Potato Salad

Author: Ciao Chow Linda

Serves: serves 6-8 people

Ingredients

• FOR THE MEAT and MARINADE:

• 2 lbs. flank steak

• 2 limes, juiced

• 1/2 cup orange juice

• 4 cloves garlic

• 1/4 cup fresh herbs, chopped (I used parsley and lemon balm, but have also used cilantro, which not everyone loves)

• 1 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon fresh oregano

• 1/3 cup vegetable oil (I used olive oil)

• 1 jalapeno pepper (I used some homemade candied jalapenos)

• 2 tablespoons white vinegar

• 2 tablespoons soy sauce

• 2 tablespoons honey

• FOR THE CHIMICHURRI SAUCE:

• 1 shallot, finely chopped

• 1 jalapeno pepper (I used some homemade candied jalapeños)

• 4 garlic cloves, minced

• 1/4 cup Italian parsley, minced

• 1 teaspon kosher salt

• 1/4 cup fresh oregano,( or if you prefer, cilantro)

• 3/4 cup olive oil

• FOR THE POTATO SALAD:

• 2 pounds small yellow potatoes, like Yukon Gold

• 1/4 cup minced red onion

• 1/4 cup olive oil

• 2 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• about 1/4 cup parsley, minced

• about 4 tablespoons chives, minced

• chive flowers, optional

• dark balsamic pearls, optional

Instructions

1. Mix all the marinade ingredients for the meat and place in a container at least four hours ahead of grilling..

2. Cook over an outdoor grill, or an indoor grill pan until the interior of the meat registers about 120-125 degrees F. for rare, 125-130 for medium rare and 130-135 for medium.

3. Take it off the heat a few degrees before the desired temperature because it will continue to cook slightly as it rests.

4. Let it rest for 5-10 minutes, then slice it thinly, against the grain, on the diagonal.

5. Serve with the chimichurri sauce.

6. FOR THE CHIMICHURRI SAUCE:

7. Mix all the ingredients together and stir, then drizzle over the cooked meat.

8. FOR THE POTATO SALAD:

9. Boil the potatoes until tender, then drain and let cool to room temperature.

10. Peel if desired, or leave skin on.

11. Mix the dressing ingredients together with a fork or whisk, except for the chive flowers and the balsamic pearls.

12. Toss the potatoes with the dressing.

13. Place the salad in a serving bowl, and scatter the chive flowers and balsamic pearls on top.