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Flank Steak and Chimichurri Sauce

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Flank Steak and Chimichurri Sauce

with potato wedges and roasted mini-peppers

Informations supplémentaires
35 min. | 631 kcal | easy | Favorite |
1. Setup Preheat the oven to 425°F. Cut the potatoes into quarters. Chop the garlic, the cilantro and the parsley. Cut the lime in half.
2. Make the fries Spread the potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 25-30 minutes. Halfway through cooking, you will add the peppers.
3. Make the chimichurri sauce In a bowl, combine the cilantro, the parsley, the garlic, the juice of half a lime, 1 tbsp of red wine vinegar and 60 2P | 80 3P ml of olive oil.
4. Add the peppers on the baking sheet Halfway through cooking the fries, add the peppers to the baking sheet and cook for another 8-10 minutes.
5. Cook the flank steak In a pan over high heat, add a drizzle of olive oil. Season the flank steak with salt and pepper. Cook the flank steak, 3-4 minutes on each side, until desired doneness. Let rest for 5 minutes before cutting.
6. Plate your dish Serve the flank steak with the potatoes, the peppers and the chimuchurri sauce. Bon appétit!
2 unit Flank Steak
1 unit Fresh Italian Parsley
1 unit Cilantro
1 unit Garlic Clove(s)
6 unit Mini colorful peppers
300 g Russet Potato(es)
1 unit Lime
What you need Baking sheet, pan, bowl.
631 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 41g
14%
fat 38g
58%
cholesterol 59mg
20%
fiber 4g
16%
protein 32g
saturated 8g
40%
sodium 93mg
4%
sugar 5g
trans 0g