Flank Steak with Potatoes and Chimichurri
3/4 lb flank steak
2 TBSP, 1 TBSP and 1/3 cup olive oil
2tsp, 1tsp and 1tsp salt
1 tsp and 1/2 tsp black pepper
8 -10 medium/small yellow or red potatoes cut into quarters
2 TBSP wine vinegar
4 cloves garlic
1/4 cup parsley leaves
2 TBSP fresh oregano leaves
2 tsp red pepper flakes
2 cups arugula
1 lb cherry tomatoes cut in halves
Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people.
Pre heat oven to 375°
Prep all vegetables and herbs
Toss potatoes in 1 TBSP oil and 1 tsp salt – cook on baking sheet in oven for 20 minutes
Pat steak dry with towel and rub with 2 tsp salt and 1 tsp black pepper
Heat cast iron skillet on high till hot then add 2 TBSP oil
Place steak in pan and sear on each side for 4-5 minutes for medium rare – move to cutting board and let sit for 10 minutes
Prepare chimichurri by combining remaining ingredients, except arugula and tomatoes, in food processor – process until smooth, transfer to a bowl and mix in 1/3 cup oil – add salt to taste
Slice steak against the grain into 1/2 strips and serve on arugula with potatoes and topped with tomatoes and chimichurri.
This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program.