Grilled Skirt Steak with Warm Chimichurri Idaho® Potato Salad | Idaho Potato Commission

Ingredients

• <strong>Grilled Skirt Steak</strong>
• 4-4 to 5 ounce skirt steaks
• 2 small cloves garlic, chopped
• 3 tablespoons peanut oil
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• <strong>Chimichurri Idaho® Potato Salad</strong>
• 4 medium sized Idaho® potatoes, peeled, cut into 2-inch chunks
• 4 ribs celery, sliced on the bias into ¼-inch slices
• 2 cups spinach leaves
• ¼ cup pine nuts, toasted
• <strong>Argentinian Chimichurri Sauce</strong>
• 3 chopped handfuls parsley
• 2 tablespoons crushed garlic
• 4 tablespoons white distilled vinegar
• 1 tablespoon ground oregano
• 1/4 tablespoon black pepper
• ½ tablespoon salt
• 2 cups olive oil