Flank Steak with Chimichurri Sauce and Roasted Vinaigrette Potatoes

You know those days when you are just down in the dumps and aren't really sure why? Well I had one of those days and was feeling super sorry for myself. So what did I do? Went for the steak at the grocery! I rarely cook steak at home, unless my husband is in the kitchen. Steak is okay to have in moderation but not on a regular basis. I wanted to have a twist to my steak so I thought.. man a Chimichurri sauce would be delicious and is super easy! So you haven't heard of chimichurri sauce? It is a versatile sauce that originated in argentina. You can use it on vegetables, fish, chicken, but I prefer it on red meat. Give it a try! I bet you will love it.

Grilled Flank Steak with Chimichurri Sauce

gluten free, dairy free

approximately 1 lb flank steak

1 t salt

1 T Pepper

1/3 c extra virgin olive oil

Chimichurri Sauce Ingredients:

1 bunch fresh flat leaf parsley

2 T fresh oregano 

3 cloves garlic, peel removed 

1/4 t red pepper flakes

1/2 t salt

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

Add flank steak to a large ziplock bag. Add your olive oil, 1 t salt, and 1 T pepper into the bag and seal. Shake the bag to evenly distribute over the steak. Allow to marinate on the counter for 30 minutes to an hour.

Grill the steak at about 450° for 2 minutes per side. Cooking time may vary with thickness of your steak.

Once cooked, slice, against the grain, in about 1/2 inch slices.

While your steak is cooking, add parsley, oregano, garlic, red pepper flakes, and salt into food processor or blender. Blend for 10-12 seconds.

Scrape down the sides, and add in your olive oil and red wine vinegar. Blend until smooth.

Set aside until your steaks are done! Serve atop your deliciously grilled flank steak.

Vinaigrette Roasted Potatoes

gluten free, dairy free

4 cups red new potatoes

1/2 sweet onion

1/4 cup extra virgin olive oil

2 1/2 T balsamic vinegar

1 T gluten free spicy mustard

1/2 T black pepper

1/4 t salt

Preheat oven to 400°

Slice your potatoes in half.

Dice your onion.

Add your potatoes and onions to a medium baking dish.

Add olive oil, balsamic, mustard, pepper, and salt into a small bowl. 

Whisk until completely combined.

Pour the vinegar mixture over your potatoes and onions.

Stir to combine.

Bake for 45 minutes to an hour or until potatoes are fork tender. Stir periodically. 

Dig in my friends!!

Thanks Y'all!

-Wise Wife