Chimichurri Flank Steak & Roasted Potato Bowl
Thinly sliced seared flank steak with chimichurri, crispy roasted potatoes and arugula.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 4 bowls
Chimichurri was made for grilled beef, and flank steak is a good, affordable cut for it as long as it's cooked to medium-rare and sliced thinly across the grain. Crisp roasted potatoes soak up the herby sauce.
Why this recipe works
Flank steak has long muscle fibers; slicing thinly across them makes it tender. The chimichurri's vinegar and garlic cut through the richness of the beef and potatoes.
Ingredient notes
USDA guidance for whole cuts of beef is 145°F (63°C) with a 3-minute rest; many cooks prefer flank at medium-rare. Choose the doneness you're comfortable with.
Common mistakes
- Slicing with the grain, which gives chewy strips.
- Overcooking flank steak, which becomes tough.
What to serve with it
Charred onions or a tomato salad.
Meal prep
Slice the steak only when ready to eat, if possible; whole steak stays juicier.
More bowls like this
Cooking tips
Look at the steak before slicing to see which way the grain runs. Make the chimichurri first so its flavors blend.
Swaps and variations
Use skirt steak or sirloin. Use sweet potatoes instead of Yukon golds.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently or eat the steak cold; reheat potatoes in a hot oven to re-crisp.
Recipe
Chimichurri Flank Steak & Roasted Potato Bowl
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 4 bowls
Ingredients
- For the chimichurri
- For the potatoes
- For the steak
You’ll need: rimmed sheet pan; cast-iron skillet; small bowl; instant-read thermometer
Method
-
Mix the parsley, garlic, vinegar, extra virgin olive oil, oregano, red pepper flakes and 1/4 teaspoon salt. Let it sit while you cook.
-
Heat the oven to 450°F (230°C). Toss the potatoes with 1 1/2 tablespoons olive oil and 1/2 teaspoon salt and roast 30 to 35 minutes, turning once, until crisp and golden.
-
Season the steak with the remaining salt and the pepper. Heat a cast-iron skillet over high heat until smoking, add the neutral oil and sear the steak 4 to 5 minutes per side, until it reaches 130°F to 135°F (54°C to 57°C) for medium-rare.
-
Rest the steak 10 minutes, then slice thinly across the grain.
-
Divide the arugula among 4 bowls, add potatoes and steak and spoon chimichurri over the steak.
Questions
What doneness should flank steak be?
Medium-rare to medium. Past medium it gets tough.
Can I grill the steak?
Yes. Grill over high heat 4 to 5 minutes per side.
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