Grilled Steak with Chimichurri Sauce and Roasted Potatoes

Ingredients

• 4 each Steak
• about 910 g Potatoes
• 0.5 cup Olive oil
• 0.25 cup Red wine vinegar
• 0.5 cup Fresh parsley
• 0.25 cup Fresh oregano
• 4 cloves Garlic
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the about 910 g of potatoes into 2.54 cm cubes. In a large bowl, toss the potato cubes with 2 tablespoons of the 0.5 cup of olive oil, 0.5 teaspoon of the 1 teaspoon of salt, and 0.25 teaspoon of the 0.5 teaspoon of black pepper until evenly coated.
2. 2Spread the seasoned potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until they are golden brown, crispy on the outside, and fork-tender when pierced.
3. 3While the potatoes are roasting, prepare the chimichurri sauce. Finely chop the 0.5 cup of fresh parsley and the 0.25 cup of fresh oregano, and mince the 4 cloves of garlic. In a medium bowl, combine the remaining 6 tablespoons of the 0.5 cup of olive oil, the 0.25 cup of red wine vinegar, the chopped 0.5 cup of fresh parsley, the chopped 0.25 cup of fresh oregano, the minced 4 cloves of garlic, the 0.5 teaspoon of red pepper flakes, 0.25 teaspoon of the 1 teaspoon of salt, and 0.125 teaspoon of the 0.5 teaspoon of black pepper. Stir all ingredients thoroughly until well combined.
4. 4Preheat a grill to medium-high heat, aiming for a temperature between 204.4-232.2°C (200-230°C). Season the 4 each steaks on both sides with the remaining 0.25 teaspoon of the 1 teaspoon of salt and the remaining 0.125 teaspoon of the 0.5 teaspoon of black pepper.
5. 5Place the seasoned 4 each steaks directly on the preheated grill. Grill for 4-5 minutes per side for medium-rare, or until an internal temperature of 54.44-57.22°C (54-57°C) is reached for medium-rare, or to your desired doneness; the steaks should have distinct grill marks and feel firm to the touch.
6. 6Once grilled, transfer the 4 each steaks to a clean cutting board and let them rest for 5 minutes; this allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the rested steaks against the grain, then serve immediately topped with the prepared chimichurri sauce and alongside the crispy roasted potatoes.

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