Succulent Grilled Steak with Crispy Potatoes

In this recipe, slices of beef are marinated in a tangy green herb-based sauce, called chimichurri sauce, which hails from Argentina, making them succulent, tender and juicy. They are complemented nicely by crispy potatoes.

1 round steak, 2 cm thick, about 500 g
1⁄2 teaspoon pepper
4 medium baking potatoes, washed and sliced lengthwise into 1 cm slices

Chimichurri Sauce
1⁄3 cup reduced-salt chicken stock
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
2 large garlic cloves, finely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1⁄2 teaspoon crushed dried chilies, or to taste
1 small onion, finely chopped
1⁄2 cup finely chopped Italian parsley

1. Put all the sauce ingredients in a sealable plastic bag and shake to mix well. Rub the steak on both sides with half the pepper, and then put the steak in the bag and close. Refrigerate for 30 minutes, or up to 2 hours, turning once.
2. Meanwhile, place a wire cooling rack over paper towel. Bring the potatoes, remaining pepper and enough water to cover to a boil in a saucepan over high heat. Reduce the heat to medium and simmer until the potatoes are almost tender, about 10 minutes. Transfer the potatoes to the rack. Lightly coat the potatoes on both sides with nonstick cooking spray (preferably olive oil).
3. Remove the steak from the sauce. Boil the sauce vigorously in a small saucepan for 3 minutes, stirring constantly. Remove from the heat and cover to keep warm. Meanwhile, coat a grill pan with nonstick cooking spray and set over medium-high heat. Grill the steak and potatoes until the steak is done to taste (3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium) and the potatoes are crispy, about 4 minutes per side. Thinly slice the steak across the grain. Divide the grilled steak and crispy potatoes among 4 plates. Spoon about 2 tablespoons warm sauce over each serving.

preparation time 15 mins
cooking time 25 mins, plus 30 mins marinating 
serves 4

PER SERVING

300 calories
29 g protein
13 g total fat
4 g saturated fat
62 mg cholesterol
17 g total carbohydrate
1 g sugars
3 g fibre
118 mg sodium

The ideal potato to use for this recipe is Yukon Gold.