Argentina is known for fine beef, potatoes, and flavorful seasonings. Its most famous sauce is chimichurri, which is used here to dress the potato salad and as a dipping sauce for the spice-rubbed grilled steak.
30m
PREP TIME
25m
COOK TIME
385
CALORIES
16
INGREDIENTS
Argentina is known for fine beef, potatoes, and flavorful seasonings. Its most famous sauce is chimichurri, which is used here to dress the potato salad and as a dipping sauce for the spice-rubbed grilled steak.
30m
PREP TIME
25m
COOK TIME
385
CALORIES
16
INGREDIENTS
Ingredients 8 Servings
- Chimichurri Sauce
- 1 cup packed flat leaf parsley
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- Potato Salad
- 2 pounds all-purpose potatoes, cut into 1-inch cubes
- 1/2 cup chopped celery
- 1/2 cup finely chopped red bell pepper
- Spice-Rubbed Flank Steak
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
- 1 teaspoon McCormick Gourmet™ Organic Cracked Black Pepper
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/2 teaspoon salt
INSTRUCTIONS
- 1 For the Chimichurri, place all ingredients in food processor; cover. Process until parsley is coarsely chopped
- 2 Cook potatoes in lightly salted boiling water 8 to 10 minutes or until tender. Drain well. Refrigerate 1 hour. Just before serving, add celery and red bell pepper. Toss with 1/2 cup of chimichurri sauce
- 3 Rub flank steak with oil. Mix ancho chile pepper, pepper, thyme and salt in small bowl. Sprinkle the spice mixture evenly over both sides of the steak. Refrigerate 1 hour
- 4 Grill over medium-high heat 6 minutes per side or to desired doneness. Serve with remaining chimichurri sauce and potato salad
NUTRITION INFORMATION
(per Serving)
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