Grilled Flank Steak and Fingerlings with Chimichurri
Flank steak is one of my go-to cuts of meat - I probably grill it weekly! It's a cut that doesn't break the bank, is full of flavor, and tender. It cooks quickly and tastes especially delicious with a bright and tangy chimichurri sauce in this recipe for Grilled Flank Steak with Fingerlings and Chimichurri.
In a small bowl, stir 1/3 cup of olive oil with the cilantro, red onion, jalapeño, sherry vinegar, thyme, garlic, red pepper flakes, and cayenne pepper. Season with salt and pepper, and set aside.
Lightly brush both sides of the flank steak with 1 tablespoon olive oil. Season both sides of the flank steak generously with salt and pepper, cumin and coriander. Set aside to rest.
Preheat the grill.
Meanwhile, place the fingerling potatoes in a small pot with some water to just cover. Bring to a boil and let it cook for several minutes on medium high heat until the tip of a knife pierces the potatoes. Do not overboil or let the potatoes become mushy. Drain and toss in remaining tablespoon of olive oil and season with salt and pepper.
Grill the flank steak for about 6-7 minutes per side. Grill the fingerling potatoes (using a grill pan if necessary to prevent the potatoes from slipping through the grates) until the potatoes are golden on all sides. Transfer the flank steak to a cutting board and let it rest before slicing against the grain into thin slices. Transfer the flank steak to a serving plate, and place the grilled fingerling potatoes on the side. Season the fingerling potatoes with additional salt and pepper if necessary. Top the steak with the chimichurri, and serve with any remaining sauce on the side.