Grilled steak & potatoes with chimichurri sauce
Chimichurri, pesto's Argentinean cousin, adds flavor and nutrition to everything it touches. Serve it with chicken, meat, fish, potatoes and eggs.
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Cooking tools:
- Food processor
- Grill
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Serving platter
- Measuring spoon
- Measuring cup
- Spatula
Ingredients
- 1/2 pounds yukon gold or other waxy potatoes, cut in 1″ cubes, leave skin on
- 2 T olive oil
- Kosher salt
- fresh ground pepper
- 1 t smoked Spanish paprika
- 1 1/2 pounds steak
- 1 T olive oil
- 9 cloves garlic, peeled
- 1 shallot, peeled and halved
- 1 bunch parsley
- 1 bunch cilantro
- A handful of fresh oregano leaves
- 2 t crushed red pepper flakes, to taste
- 2 1/2 t kosher salt, divided
- 2/3 cup lemon juice
- 1 cup olive oil
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