Argentine Gaucho Steak with Crispy Skillet Potatoes and Garden Salad

Name: Argentine Gaucho Steak with Crispy Skillet Potatoes and Garden Salad
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 servings
Cuisine: Argentine
Ingredients: 2 pound flank steak; 6 tablespoon olive oil (for salad dressing); 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 1 bunch fresh parsley (chopped); 4 clove garlic (minced); 0.5 teaspoon dried oregano; 0.25 teaspoon red pepper flakes; 2 tablespoon red wine vinegar; 4 potatoes (medium, peeled, thinly sliced); 2 tablespoon vegetable oil; 8 ounce mixed greens; 2 tablespoon white wine vinegar

Succulent pan-seared flank steak generously topped with vibrant chimichurri, served alongside quick-fried golden potatoes and a crisp, refreshing garden salad.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 8
Cuisine: Argentine
Difficulty: Easy
Cost: $5.15/serving

Dietary

Egg-Free
Nut-Free
Dairy-Free
Gluten-Free
Low-Sugar
Low-Sodium
Low-Carb

Ingredients

2 pound flank steak
6 tablespoon olive oil (for salad dressing)
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
1 bunch fresh parsley (chopped)
4 clove garlic (minced)
0.5 teaspoon dried oregano
0.25 teaspoon red pepper flakes
2 tablespoon red wine vinegar
4 potatoes (medium, peeled, thinly sliced)
2 tablespoon vegetable oil
8 ounce mixed greens
2 tablespoon white wine vinegar

Instructions

Prepare the chimichurri: In a small bowl, combine chopped fresh parsley, minced garlic, dried oregano, red pepper flakes, 1 tablespoon of red wine vinegar, and 2 tablespoons of olive oil. Stir well and set aside to let the flavors meld.
Season the flank steak: Pat the flank steak dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook the potatoes: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thinly sliced potatoes in a single layer if possible. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 8-10 minutes, flipping occasionally, until golden brown and crispy. Remove from skillet and keep warm.
Sear the steak: While potatoes cook, heat a separate large skillet or grill pan over medium-high heat until smoking. Add the seasoned flank steak and sear for 4-6 minutes per side for medium-rare, or until desired doneness. Remove from pan and let rest on a cutting board for 5 minutes.
Prepare the salad: In a large bowl, whisk together white wine vinegar and 4 tablespoons olive oil. Add mixed greens and toss gently to coat.
Slice and serve: Slice the rested flank steak against the grain into thin strips. Divide the steak, crispy skillet potatoes, and garden salad among 8 plates. Spoon a generous amount of chimichurri over the steak. Serve immediately.

Notes

For even quicker potato preparation, use pre-cooked potato cubes and just pan-fry to crisp them up. Adjust red pepper flakes in the chimichurri to your spice preference.

Nutrition (per serving)

Calories: 370
Protein: 28.9 g
Carbohydrates: 18.3 g
Fat: 22 g
Fiber: 3 g
Sodium: 383 mg
Saturated Fat: 4.7 g
Sugar: 1.4 g
Cholesterol: 76 mg