Grilled Flat Iron Steak with Chimichurri and Fingerling Potatoes
If you want to add more South American recipes to your recipe box, Grilled Flat Iron Steak with Chimichurri and Fingerling Potatoes might be a recipe you should try. This recipe serves 4 and costs $3.81 per serving. One serving contains 650 calories, 35g of protein, and 49g of fat. If you have fingerling potatoes, red pepper flakes, flat iron steak, and a few other ingredients on hand, you can make it. 24 people were impressed by this recipe. The Fourth Of July will be even more special with this recipe. A few people really liked this main course. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Panini Happy. Overall, this recipe earns a spectacular spoonacular score of 87%. Similar recipes include Grilled Flat Iron Steak with Chimichurri Sauce, Grilled Flat Iron Steak with Chimichurri Sauce, and Grilled Flat Iron Steak with Chimichurri Sauce.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 teaspoon black pepper
1 tablespoon coarse salt
Coarse salt and black pepper
1/2 cup extra virgin olive oil
8 fingerling potatoes (about 3/4 pound)
1 (1 1/2 pound) flat iron (or top blade) steak
4 garlic cloves, minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
1 tablespoon dried oregano
1 cup packed fresh Italian parsley, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
Equipment:
bowl
pot
panini press
paper towels
grill
cutting board
Cooking instruction summary:
Mix all of the chimichurri sauce ingredients together in a medium non-reactive bowl and set it aside.Place the clean fingerling potatoes in a large pot. Fill the pot with enough water to cover the potatoes. Add the salt and bring the water to a boil. Allow the potatoes to continue cooking for 10 minutes, drain and set aside.Heat the panini maker to high heat.While the potatoes are cooking, pat the steak dry with paper towels and season both sides generously with salt and pepper. Place the steak on the grill and close the lid. Grill the steak until your desired doneness, 137°F for medium rare (9 to 11 minutes).Let the steak rest on a clean cutting board for 10 minutes before slicing. Carefully scrape off any residual steak bits with a grill scraper. Keep the panini press on.Halve the cooked potatoes lengthwise and toss them with the olive oil in a medium bowl.Arrange the potatoes on the panini press, cut side down. Close the lid so that the upper plate is touching the potatoes without pressing down on them. Grill the potatoes until dark grill marks appear, about 4 minutes.Serve the steak and potatoes with the chimichurri sauce.
Step by step:
1. Mix all of the chimichurri sauce ingredients together in a medium non-reactive bowl and set it aside.
2. Place the clean fingerling potatoes in a large pot. Fill the pot with enough water to cover the potatoes.
3. Add the salt and bring the water to a boil. Allow the potatoes to continue cooking for 10 minutes, drain and set aside.
4. Heat the panini maker to high heat.While the potatoes are cooking, pat the steak dry with paper towels and season both sides generously with salt and pepper.
5. Place the steak on the grill and close the lid. Grill the steak until your desired doneness, 137°F for medium rare (9 to 11 minutes).
6. Let the steak rest on a clean cutting board for 10 minutes before slicing. Carefully scrape off any residual steak bits with a grill scraper. Keep the panini press on.Halve the cooked potatoes lengthwise and toss them with the olive oil in a medium bowl.Arrange the potatoes on the panini press, cut side down. Close the lid so that the upper plate is touching the potatoes without pressing down on them. Grill the potatoes until dark grill marks appear, about 4 minutes.
7. Serve the steak and potatoes with the chimichurri sauce.
Nutrition Information:
covered percent of daily need
