Grilled Flank Steak Argentine With Potatoes
Recipe: #9315
April 28, 2013
Categories: Steak, Potatoes, Mexican, Brunch, Cinco de Mayo, Easter, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Grilling (Outdoor), Diabetic, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Spices, Marinades and Brines, Spicy, Open Fire, Kosher Meat, Beef Dinner, Mexican Dinner, more
"Excellant!!! edited from Cooking Smart for a healthy heart A great grilled dinner!!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (359.5 g)
- Calories 340.1
- Total Fat - 10.9 g
- Saturated Fat - 3.5 g
- Cholesterol - 78.2 mg
- Sodium - 475.4 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 5.6 g
- Sugars - 3.4 g
- Protein - 28.8 g
- Calcium - 96.2 mg
- Iron - 3.5 mg
- Vitamin C - 20.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag.
Step 2
Seal bag tightly and shake to mix Chimichurri sauce.
Step 3
Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close.
Step 4
Refrigerate at least 30 minutes, or up to 2 hours, turning bag one time.
Step 5
Meanwhile, place a wire cookling rack over paper towels.
Step 6
Cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices.
Step 7
Bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
Step 8
Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack.
Step 9
Lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured.
Step 10
Remove steak from sauce.
Step 11
Boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm.
Step 12
Meanwhile, coat grill pan with veggie spray and set over medium high heat.
Step 13
Cook steak and potatoes until steak is done to taste, 3 to 4 minutes on each side for medium rare, 4 to 5 minutes for medium; and potatoes are crispy, about 4 minutes per side.
Step 14
Thinly slice steak across the grain.
Step 15
Divide potato and steak slices among 4 plates.
Step 16
Spoon about 2 tablespoons warm Chimichurri sauce over each serving.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying the beef flank steak, look for one with a good marbling of fat for a more tender and juicy steak.
- When buying the potatoes, try to find ones that are similar in size so they will cook evenly.
- Substitute beef flank steak with chicken breast for a leaner meal. The benefit of this substitution is that it reduces the saturated fat and cholesterol content of the meal, making it a healthier option.
- Substitute olive oil with avocado oil for a healthier fat. The benefit of this substitution is that avocado oil contains higher levels of monounsaturated fats and antioxidants, which can help reduce inflammation and improve heart health.
Grilled Flank Steak with Chimichurri Sauce and Grilled Vegetables Substitute the potatoes with 1 zucchini, 1 eggplant, and 1 bell pepper, all cut into 1/2 inch thick slices. Grill the vegetables alongside the steak until lightly charred and cooked through, about 4 minutes per side. Serve the steak and vegetables with the warm Chimichurri sauce.
Grilled Flank Steak with Cilantro-Lime Sauce and Grilled Corn Substitute the potatoes with 4 ears of corn, husked and cut into 2-inch pieces. Grill the corn alongside the steak until lightly charred and cooked through, about 4 minutes per side. Serve the steak and corn with the warm Cilantro-Lime sauce.
RECOMMENDED DISH TITLE: Grilled Zucchini and Summer Squash
RECOMMENDED DISH DESCRIPTION: Grilled zucchini and summer squash is the perfect side dish to complement the Grilled Flank Steak Argentine With Potatoes. The crunchy texture and fresh flavor of the vegetables will add a delicious contrast to the steak. Plus, the zucchini and squash are low in calories, making them a healthy addition to the meal.
RECOMMENDED DISH TITLE: Roasted Red Potatoes
RECOMMENDED DISH DESCRIPTION: Roasted red potatoes are the perfect accompaniment to the Grilled Flank Steak Argentine With Potatoes. The potatoes are roasted to a golden brown, giving them a crispy, crunchy texture and a delicious flavor. Plus, they are a great source of fiber, vitamins, and minerals, making them a healthy addition to the meal.
FAQ
Q: How long should I marinate the steak?
A: The steak should be marinated for at least 30 minutes, but no more than 2 hours.
Q: What type of steak should I use?
A: The type of steak you use will depend on your preference. Popular choices include ribeye, sirloin, and flank steak.
1 Reviews
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Fun facts:
The Argentinian version of steak and potatoes is an iconic dish of the country, often served at the traditional Argentinian barbecue known as "asado." The dish is said to have been popularized by President Juan Peron in the 1940s.
The Argentinian steak and potatoes dish is said to have been inspired by a recipe prepared by Eva Peron for her husband, President Juan Peron. The dish has since become a national favorite and is a staple of Argentinian cuisine.