Perfectly Grilled Steak with Potatoes and Chimichurri Sauce

Take a perfectly grilled flank steak served with buttery new potatoes and topped with a tangy chimichurri sauce and you have an amazing steak dinner!  Juicy steak, fluffy potatoes and a vibrant chimichurri sauce will make you the king or queen of the cookout!

Grilled Steak

I spent the majority of my childhood living with my grandmother.  She did not grill.  We didn’t even own a grill.  One day I went to a friend’s house and her dad grilled steak. 

I was probably about 10 or 11 years old and I can still remember how that steak tasted.  How amazing it was.  It was my first taste of a perfectly grilled steak.

Since then, I’ve had many amazing foods, foods I never even dreamed of, however, to this day if anyone asks what my last meal would be, it would include a grilled steak. 

What is Chimichurri?

Speaking of amazing foods, I’m sure my grandmother never even heard of chimichurri sauce.  We didn’t have fresh herbs, we barely had any dried herbs.  I think the only time she used dried herbs was some oregano in her spaghetti sauce.

If you’ve never tried a chimichurri sauce, you are in for a treat.  According to Wikipedia, Chimichurri is a sauce that originated in Argentina.  It comes in a red and a green version, today we are making the green version.   In it’s simplest form it is fresh parsley, garlic, olive oil,  red pepper flakes and olive oil. 

It can be used as both a sauce and as a marinade.  Today we are using it as a sauce to drizzle over our grilled steak and potatoes. 

Perfectly Grilled Steak with Potatoes and a Chimichurri Sauce

I found this recipe in Grill Everyday,  a wonderful little cookbook with simple grilling recipes that make weeknight grilling oh-so-easy!  The original recipe called for flank steak, which I love.

This recipe is so simple.  You basically boil the potatoes until tender, and while they are cooking you make your chimichurri sauce.   Then quickly grill your steaks.

How to Grill Steaks on a Gas Grill

What makes this an easy weeknight grilling recipe is a gas grill.  Yes, I supposed you could do weeknight grilling with a charcoal grill, but you have to admit, gas is so much easier!  

These instructions are for a steak that is about an inch thick, thicker steaks will take more time and thinner steaks will be on the lower end of the time.   If your steaks are really thick, you might want to create two zones by turning one of the burners down to medium and move the steaks over to that burner to finish cooking. 

• Remove the steak from the refrigerator about 20 minutes before you are ready to start. 
• Preheat grill on high for 15 minutes.  After that scrape down the grill and then wipe the grates with folded up paper towel that has been drizzled with oil. 
• Brush the steaks with oil and season generously with salt and pepper. 
• Leaving the grill on high, grill the steaks for 3-4 minutes on one side, then flip and grill for another 3-4 minutes on the other side.   Watch for flare ups and move the steaks out of flare ups if necessary. 
• Take the steak off the grill and let it rest for 10 minutes before serving. 

More Easy Grilling Recipes

Grilled Salmon with Tomato Caper Vinaigrette

Grilled Pork Chops

Peel and Eat Grilled Shrimp

Bourbon Maple Grilled Acorn Squash

Grilled Chicken with Corn and Black Bean Salsa

And if you want even more grilling recipes, be sure and follow my Grilling Recipes Board on Pinterest.

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5 from 2 votes

Grilled Steak with Potatoes and Chimichurri Sauce

This Grilled Steak with Potatoes and Chimichurri Sauce is perfect for Father's Day! 

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Resting Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 382kcal

Ingredients

Steak

• 1 1/2 pound flank steak trimmed of fat
• 2 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• kosher salt and fresh ground black pepper

Potatoes

• 12 ounces red new potatoes
• 1 teaspoon salt

Chimichurri

• 2 large garlic cloves
• 1 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1 cup packed fresh flat-leaf parsley leaves
• 1/4 cup lemon juice
• 1/2 cup extra virgin olive oil

Instructions

• Remove the flank steak from the fridge about 30 minutes before you plan on grilling and place it on a large rimmed baking sheet. In small bowl, combine two tablespoons olive oil and the garlic and rub into both sides of the steak and season both sides with salt and pepper.
• Wash the potatoes, but leave the skin on. Place the potatoes in a saucepan and cover with water by 1 inch and add the salt. Bring to a boil and turn the heat down until the water just simmers, cover partially and cook for about 20 minutes or until potatoes are tender when pierced with a fork. Drain, let cool slightly and halve.
• While the potatoes are cooking make the chimichurri. Place the garlic, red pepper flakes, cumin, 1/2 teaspoon salt, and sugar in a food processor. Process until the garlic is minced. Add the parsley and lemon juice and pulse into the parsley is finely chopped. While the machine is running, pour the 1/2 cup of oil through the feed tube and process until well blended. Set aside.
• Grill the steak. Preheat your grill to high. Oil the grate and place the flank steak directly over the flames. Sear the steak on one side for about 4 minutes, turn and sear the other side for about 4 minutes or until your desired degree of doneness.
• Transfer steak to a cutting board and let rest for 10 minutes and then slice across the grain.
• To serve arrange to potatoes and steak on 4 plates and drizzle with the chimichurri sauce (you might have extra chimichurri sauce.)

Notes

This chimichurri sauce can used on roasted vegetables or also as a marinade!  

Nutrition

Calories: 382kcal | Carbohydrates: 18g | Protein: 2g | Fat: 34g | Saturated Fat: 4g | Sodium: 895mg | Potassium: 466mg | Fiber: 2g | Sugar: 1g | Vitamin A: 28.2% | Vitamin C: 52.5% | Calcium: 3.4% | Iron: 11.1%