Argentina is known for fine beef, potatoes, and flavorful seasonings. Its most famous sauce is chimichurri, which is used here to dress the potato salad and as a dipping sauce for the spice-rubbed grilled steak.

Makes 8 servings.

Prep Time: 30 minutes
Refrigerate Time: 1 hour
Cook Time: 25 minutes

Nutritional Information

For 1 serving
Calories: 385
Sodium: 370mg
Fat: 21g
Carbohydrates: 20g
Cholesterol: 46mg
Fiber: 4g
Protein: 29g

Spice-Rubbed Grilled Steak with Chimichurri Potato Salad

Ingredients


Chimichurri Sauce:
1 cup packed flat leaf parsley
1/3 cup olive oil
1/4 cup red wine vinegar
3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed

Potato Salad:
2 pounds all-purpose potatoes, cut into 1-inch cubes
1/2 cup chopped celery
1/2 cup finely chopped red bell pepper

Spice-Rubbed Flank Steak:
2 pounds flank steak
2 tablespoons olive oil
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho
1 teaspoon McCormick® Gourmet Collection Black Pepper, Cracked
1 teaspoon McCormick® Gourmet Collection Thyme Leaves
1/2 teaspoon salt

Directions

1. For the Chimichurri, place all ingredients in food processor; cover. Process until parsley is coarsely chopped.

2. Cook potatoes in lightly salted boiling water 8 to 10 minutes or until tender. Drain well. Refrigerate 1 hour. Just before serving, add celery and red bell pepper. Toss with 1/2 cup of chimichurri sauce.

3. Rub flank steak with oil. Mix ancho chile pepper, pepper, thyme and salt in small bowl. Sprinkle the spice mixture evenly over both sides of the steak. Refrigerate 1 hour.

4. Grill over medium-high heat 6 minutes per side or to desired doneness. Serve with remaining chimichurri sauce and potato salad.

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