Spice-Rubbed Grilled Steak with Chimichurri Potato Salad
main dishes

Spice-Rubbed Grilled Steak with Chimichurri Potato Salad

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

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

Ingredients

8

Servings

Chimichurri Sauce

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

Instructions

  • For the Chimichurri, place all ingredients in food processor; cover. Process until parsley is coarsely chopped

  • 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

  • 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

  • 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)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!