Photo: Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes Recipe
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.
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By designerdi212
New York, NY
on December 16, 2012
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I've been making some combination of both of Emeril's chimichurri recipes for years. Sometimes I add the lemon juice, shallots, fresh oregano and usually use the sherry vinegar from the other recipe if I have them. You can put both recipes together to your liking and according to what you have on hand. It always turns out great. I do remove as much of the fat and any membranes as possible before marinating. Important to let rest and I slice it thin, maybe one quarter to one half inch thick, on a diagonal. Makes it easy to chew. Just great! I roast the potatoes with a little olive oil in the toaster oven and toss them while hot in the sauce. The potatoes absorb the vinegar and are out of this world even cold. Serve with the extra sauce if people want more. Yum!
By airguy1988_5662687
Romeoville, IL
on June 22, 2006
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If you want make a good piece of skirt or flank steak on the grill, this is the way to go. Easy to do with results that are outta' this world.
By cochese_605287
sunyvale, CA
on July 07, 2004
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If you want make a good piece of skirt or flank steak on the grill, this is the way to go. Easy to do with results that are outta' this world.
Read all 4 reviews