“Sensational Argentinian Steak Dinner: Grilled Sirloin Steak with Chimichurri & Papas al Plancha”

Allergens

None (gluten-free)

Ingredients

• 4 (6 oz) beef sirloin steaks, 1 inch thick 1/4 cup olive oil Salt and pepper, to taste 2 cups fresh parsley, chopped 1 cup fresh cilantro, chopped 3 cloves garlic, minced 1/2 cup red wine vinegar 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes 4 large potatoes, sliced into 1/2
• inch thick rounds 2 tablespoons butter 1 tablespoon fresh rosemary, chopped Optional: crusty bread for serving

Instructions

1. In a medium bowl, combine parsley, cilantro, garlic, vinegar, oregano, red pepper flakes, and salt and pepper to taste. Mix well, then set aside to marinate steaks for at least 30 minutes or up to overnight.
2. Preheat a grill or grill pan over medium high heat. Brush the steaks with olive oil and season with salt and pepper. Grill steaks for 4 5 minutes per side or until desired doneness is reached. Remove from heat and let rest for 5 minutes.
3. In a large skillet, melt butter over medium heat. Add sliced potatoes, rosemary, salt, and pepper to taste. Cook for 3 4 minutes per side or until golden brown and crispy.
4. Serve the steaks with chimichurri sauce on top and potatoes on the side. Enjoy with crusty bread if desired.

Chef’s Insight

Using a meat thermometer ensures perfectly cooked steaks every time.

Notes

For a more flavorful chimichurri sauce, allow it to marinate the steaks overnight.