Grilled Flank Steak Argentine With Potatoes

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.