Flank Steak with Chimichurri & Baby Potatoes

📝 Ingredients

• 600 g beef flank steak (4 pieces of about 150 g each)
• 800 g baby potatoes
• 40 g fresh flat-leaf parsley (about 1 bunch)
• 4 garlic cloves
• 1 shallot (about 30 g)
• 2 tsp dried oregano
• 3 tbsp red wine vinegar
• 7 tbsp olive oil (4 for the chimichurri, 2 for the potatoes, 1 for cooking)
• Salt, black pepper

🍴 Utensils

• Heavy-based frying pan
• Baking sheet
• Chef's knife
• Chopping board
• Bowl
• Kitchen tongs

📖 Steps

1. Make the chimichurri: finely chop the parsley (leaves and thin stalks), garlic and shallot. Mix them in the bowl with the oregano, vinegar, 4 tbsp olive oil, ½ tsp salt and some pepper. Leave to stand for at least 20 min so the flavours blend.
2. Place the flank steak in a dish, coat it with 3 tbsp chimichurri taken from the bowl, cover and leave to marinate for 30 min at room temperature. Keep the rest of the chimichurri separate, away from the raw meat.
3. Preheat the oven to 210 °C. Wash the baby potatoes without peeling them, halve the largest ones and toss them on the baking tray with 2 tbsp oil, salt and pepper. Spread them out in a single layer, cut side down.
4. Roast for 30 to 35 min, stirring halfway through, until the baby potatoes are nicely golden and the tip of a knife slides in without resistance.
5. Ten minutes before the end, wipe the meat with kitchen paper to remove the herbs, which would burn, then season with salt. Heat the last spoonful of oil in the frying pan over a high heat, until it smokes slightly.
6. Sear the flank steak for 2 to 3 min per side for rare (pieces 2 cm thick), 3 to 4 min for medium, without moving it so a nice crust forms, in two batches if the pan is too small. Turn it with tongs, never with a fork, which would pierce it.
7. Leave the meat to rest for 5 min on the board, covered with a sheet of foil: the juices spread through the meat instead of running out when you slice it.
8. Slice the flank steak into 1 cm strips across the grain; this is essential to keep it tender. Serve straight away with the baby potatoes and spoon the rest of the chimichurri over the meat.