CHIMICHURII STEAK Recipe

Prepare the Chimichurri Sauce

In a bowl, combine olive oil, red wine vinegar, chopped parsley, chopped oregano, minced garlic, red pepper flakes, salt, and black pepper. Mix well and set aside.

Marinate the Steak

Place the flat iron steak in a shallow dish and pour half of the chimichurri sauce over it. Cover and marinate in the refrigerator for at least 30 minutes.

Roast the Potatoes

Preheat the oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.

Grill the Steak

Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

Char the Romaine

Cut the romaine lettuce in half lengthwise and lightly brush with olive oil. Place cut side down on the grill for 2-3 minutes until charred.

Serve

Slice the steak and serve with roasted potatoes, charred romaine, and drizzle the remaining chimichurri sauce over everything.