- ¼ large red onion, diced
- 2 teaspoons fresh oregano, minced
- 1 teaspoon fresh mint, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh cilantro, minced
- ½ jalapeño pepper, de-seeded, de-stemmed, minced
- 2 cloves green garlic, sliced
- 2 teaspoons Dijon mustard
- 1/3 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- Juice and grated zest of 1 lime
- ½ teaspoon freshly ground black pepper
- Kosher or sea salt
- 2 pounds flank steak
- 2 pounds (6–8 potatoes) Yukon Gold potatoes, sliced ¼ inch thick
- Freshly ground black pepper
- Extra-virgin olive oil to taste
- 4 stems fresh rosemary, chopped
To make the chimichurri, simply combine all the ingredients in a small mixing bowl, stir and refrigerate until ready to serve.
To prepare the steak, first clean up any excess fat on the exterior of the meat. Place the steak in a bowl, cover with 1/3 cup chimichurri (or your favorite marinade) on both sides, wrap in plastic, and refrigerate overnight (or at least 2 hours).
Place sliced potatoes in a large saucepan, cover with water, and season with salt. Bring to a simmer and cook over medium heat for 5–7 minutes. Remove from water when potatoes are pierced easily with a fork, and refrigerate.
For final step, remove the steak from the marinade and pat dry. Preheat grill or prepare coals. Season steak with salt and pepper. Grill for 4–5 minutes per side, remove and let rest 10 minutes before slicing.
While your steak is resting, toss the potatoes with olive oil, salt, pepper and rosemary and grill the potatoes for 3 minutes on each side. To serve, season steak with salt and pepper and drizzle with chimichurri sauce. Serve immediately with potatoes.
Visit EdibleRhody.com for Chef Backman’s recipe for White Chocolate Panna Cotta with Strawberries and Kenyon’s Lavender Madeleines.
Recipe by Jennifer Backman, executive chef, The Weekapaug Inn, Westerly