Food Network: Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes

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Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes
Recipe courtesy Emeril Lagasse, 2000

Ingredients
3/4 cup olive oil
3 tablespoons red wine vinegar
1/2 chopped onions
2 tablespoons chopped garlic
1/2 cup finely chopped fresh parsley leaves
Crushed red pepper
Salt
2 pounds Argentinean Beef Flank or Skirt steak
Sea salt
Finely ground black pepper
2 pound peeled white potatoes, cut into 1/4-inch by 4-inch fries, blanched
4 cups assorted baby greens, cleaned and patted dry
Drizzle extra-virgin olive oil
Drizzle balsamic vinegar

Directions
In a mixing bowl, whisk the olive oil and vinegar together. Add the
onions, garlic, parsley and crushed red pepper. Whisk well. Season with salt. Cover and set aside
for at least 2 hours at room temperature. Preheat the grill. Preheat the fryer. Season both sides
of the meat with sea salt and pepper. Place on the grill and cook for 4 to 5 minutes on each side
for medium rare. Fry the potatoes in batches until golden brown, about 3 minutes. Remove and drain
on paper towels. In a mixing bowl, toss the potatoes with some of the Chimichurri sauce. In another
mixing bowl, toss the greens with some of the oil and vinegar. Season with salt and pepper. Toss
well. To serve, slice the steak into individual slices. Serve each guest the steak with some of
the fries and salad. Spoon the remaining sauce over the steak. Garnish with parsley.