SERVES 4
TOTAL TIME: 40 minutes
The steak and potatoes may have slightly different cooking times in step 4; be ready to remove them individually from the grill as they finish cooking. We prefer this steak cooked to medium-rare, but if you prefer it more or less done, click here for our guidelines.
CHIMICHURRI SAUCE
|
1 |
cup fresh parsley leaves |
|
½ |
cup fresh cilantro leaves |
|
½ |
cup extra-virgin olive oil |
|
¼ |
cup red wine vinegar |
|
2 |
tablespoons water |
|
4 |
garlic cloves, minced |
|
1 |
teaspoon salt |
|
½ |
teaspoon red pepper flakes |
STEAK AND POTATOES
|
1½ |
pounds sweet potatoes, sliced ½ inch thick |
|
1 |
tablespoon olive oil |
|
Salt and pepper |
|
|
1 |
(2-pound) flank steak, trimmed |
1. FOR THE CHIMICHURRI SAUCE: Process all ingredients in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed.
2. FOR THE STEAK AND POTATOES: Toss potatoes with olive oil in bowl and season with salt and pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking; drain well. Pat steak dry with paper towels and season with salt and pepper.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
4. Clean and oil cooking grate. Place steak on hotter side of grill and potatoes on cooler side of grill. Cook (covered if using gas), turning potatoes and steaks as needed, until potatoes are tender and steaks are well browned and register 120 to 125 degrees (for medium-rare), 8 to 12 minutes.
5. Transfer potatoes to platter. Transfer steak to carving board; tent loosely with aluminum foil and let rest for several minutes before slicing thinly against grain. Serve with potatoes and sauce.