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
Servings: 8
Ingredients
- 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
