Grilled Skirt Steak with Chimichurri Aioli Potatoes |… | Roland Foods

Ingredients

• 1 cup (256 g) Roland® Chimichurri Sauce
• Salt and pepper to taste
• Chopped parsley
• Lemon wedges
• 1 cup grape tomatoes, cut in half
• 1 cup arugula
• ½ cup (128 g) Roland® Chimichurri Sauce
• Roland® Olive Oil as needed
• Salt and pepper as needed
• 3 lbs small red or white potatoes
• ½ cup (115 g) mayonnaise
• Season the steak with salt and pepper and place in a large, resealable plastic bag
• Add half of the chimichurri sauce. Seal bag and refrigerate the steak for at least 2 and up to 4 hours
• Preheat the oven to 400 ºF
• Cut the potatoes in half or quarters and place in a bowl with olive oil, salt and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer
• Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning
• To make the aioli, combine the chimichurri and mayonnaise. Taste and adjust seasoning as needed
• Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes
• Brush the excess chimichurri sauce off the steak and set the steak over a hot grill or griddle
• Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes
• Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare
• Once cooked, allow the steak to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips
• Before serving, toss the tomatoes and arugula with chimichurri sauce and salt to taste
• Plate the sliced steak and top generously with the other half of the chimichurri sauce. Serve with roasted potatoes, chimichurri aioli and tomato salad