Grilled Flank Steak Argentine
Excellant!!! Edited from cooking smart for a healthy heart.
Steps
Put broth , oil , lemon juice , garlic , oregano , red pepper , onion , and parsley in large zip lock plastic bag.
Seal bag tightly and shake to mix chimichurri sauce.
Rub steak on both sides with 1 / 4 teaspoon salt and 1 / 4 teaspoon black pepper , and then put steak into bag and close.
Refrigerate at least 30 minutes , or up to 2 hours , turning bag one time.
Meanwhile , place a wire cookling rack over paper towels.
Cut potatoes lenghtwise , do not peel , into 1 / 2 inch thick slices.
Bring potatoes , remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
Reduce heat to medium and simmer until potatoes are almost tender , about 10 minutes , transfer potatoes back to rack.
Lightly coat potatoes on both sides with veggie cooking spray , butter or olive oil flavoured.
Remove steak from sauce.
Boil sauce vigorously in small saucepan 3 minutes , stirring constantly , remove from heat and cover to keep warm.
Meanwhile , coat grill pan .
Ingredients
reduced-sodium chicken broth, extra virgin olive oil, fresh lemon juice, garlic, fresh oregano, crushed red pepper flakes, onion, flat leaf parsley, beef flank steak, salt, pepper, baking potatoes