Grilled Flank Steak with Crispy Potatoes & Chimichurri

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Yield 4

Prep Time 15

Cook Time 45

Total Time 1

1. Bring a pot of water to boil and add 1 tablespoon salt. Cook the potatoes until soft, about 20-25 minutes for small potatoes, 30 minutes for medium. It’s fine if the skin splits.
2. Preheat the oven to 400°F.
3. Drain the potatoes and let them dry in the colander for 5 minutes.
4. Place the potatoes on a baking sheet and smash each one gently with a glass. The thinner they are, the crispier they will get; thicker ones will be fluffy inside.
5. Let them steam dry for 5 minutes on the tray, then drizzle generously with olive oil and sprinkle with salt. Flip the potatoes, coat with more oil, and season again.
6. Bake for 30-40 minutes, checking for crispiness, but ensuring they don’t burn.

1. In a small bowl, combine minced parsley, garlic, lemon juice, olive oil, sea salt, black pepper, and red pepper flakes. Stir to combine.
2. Use immediately, or store in the fridge for up to 3 days.

1. Preheat the grill to high heat. Pat the steak dry with paper towels and season generously with kosher salt and black pepper.
2. Grill the steak, without moving it, for 4-5 minutes until slightly charred. Flip the steak and cook for an additional 3-5 minutes for medium-rare (135°F), 5-7 minutes for medium (140°F), or 8-10 minutes for medium-well (150°F).
3. Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes.
4. Slice against the grain and serve with chimichurri sauce.

Flat-Leaf Parsley: Bright, herbaceous, and full of vitamin K—parsley brings the signature freshness to chimichurri. You can sub in cilantro or use a mix of both for a twist.
Garlic: Just a couple of cloves go a long way in the chimichurri. Mince finely for even flavor distribution.
Lemon Juice: Adds zippy brightness to the sauce. Freshly squeezed makes all the difference.
Olive Oil: Use a good-quality extra virgin olive oil for both the chimichurri and crispy potatoes—it’s worth it!
Flank Steak: This lean, flavorful cut shines when grilled hot and fast. Skirt steak or flat iron are great alternatives—just be sure to slice against the grain for maximum tenderness.
Baby or Fingerling Potatoes: These little guys are naturally creamy and perfect for smashing. The thinner you smash them, the crispier they’ll get in the oven.
Red Pepper Flakes: Just a pinch gives the chimichurri a gentle kick. Adjust to your heat preference.
Kosher Salt & Black Pepper: Simple seasonings that bring everything to life. Be generous, especially with the steak and potatoes.

Protein Options: This recipe works best with skirt or flat iron steak. Chicken thighs, pork chops, or grilled tofu can be used in place of the steak for different protein options.
Scaling: This recipe is easily scalable for more servings by increasing the steak and potatoes. Adjust baking time as needed if using a larger quantity.
Meal Prep: The chimichurri sauce can be made ahead and stored in the fridge for up to 3 days. The potatoes can be prepped and roasted in advance, then reheated in the oven. Steak can be grilled and stored in the fridge for up to 2 days before slicing.
Substitutes: Chimichurri can be made with all sorts of fresh herbs! We prefer parsley or cilantro, or a combination of the two. Some recipes call for the addition of oregano as well!