Ingredients
Scale
- For the Steak:
- 1.5 lbs Flank Steak
- 2 tablespoons Olive Oil
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- For the Roasted Potatoes:
- 1.5 lbs Baby Potatoes (red or gold), halved
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
- For the Chimichurri Sauce:
- 1 cup Fresh Parsley, finely chopped
- 1/2 cup Fresh Cilantro, finely chopped
- 3 cloves Garlic, minced
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1/2 teaspoon Red Pepper Flakes (optional)
- Salt to taste
- Optional Bowl Toppings:
- Sliced Radishes
- Pickled Red Onions
- Fresh Arugula
Instructions
- Start by preheating your oven to 400°F (200°C). Wash the potatoes and cut them into halves or quarters so they are uniform in size. In a large bowl, toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet. While the potatoes are readying, pat the flank steak dry with paper towels. Rub the steak with olive oil, minced garlic, salt, and pepper. Let it sit at room temperature for at least 15 minutes to ensure even cooking.
- Place the potatoes in the oven and roast for 30-35 minutes, flipping halfway through until they are golden brown and crispy. While the potatoes roast, prepare the chimichurri by whisking together the chopped parsley, cilantro, garlic, vinegar, olive oil, and red pepper flakes in a small bowl. Set the sauce aside to let the flavors meld. Next, heat a cast-iron skillet or grill pan over medium-high heat. Sear the flank steak for 5-6 minutes per side for medium-rare. Once cooked, transfer the steak to a cutting board and let it rest for at least 10 minutes. Resting is crucial to keep the juices inside the meat.
- Slice the rested flank steak against the grain into thin strips; this ensures every bite is tender. To assemble the bowls, start with a generous portion of the roasted potatoes. Arrange the steak strips over or next to the potatoes. Drizzle a liberal amount of the fresh chimichurri sauce over the steak. If desired, add your favorite toppings like radishes or pickled onions for extra crunch and acidity. Serve immediately while the potatoes are hot and the steak is juicy.
- Cook Time: 55 minutes