Grilled Flank Steak with Crispy Smashed Potatoes and Chimichurri
Grilled Flank Steak with Crispy Smashed Potatoes and Chimichurri
Ingredients
For the Flank Steak Marinade
- 1.3 pounds flank steak
- 1 orange, juiced
- 1 lime, juiced
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 1 tablespoon coconut aminos, or soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 white onion, diced
For the Crispy Smashed Potatoes
- 2 pounds yellow baby gold potatoes
- 2 tablespoons olive oil, plus more for spraying
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon parsley
For the Chimichurri
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh parsley
- 1/2 lemon, juiced
Instructions
- 1
Prepare the flank steak marinade: In a large bowl or resealable bag, combine the juice of 1 orange, juice of 1 lime, 3 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1/4 cup olive oil, 1 tablespoon coconut aminos, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon cumin, and 1/2 diced white onion.
⏱️ 10 min
- 2
Add the flank steak to the marinade, ensuring it is well coated. Massage the marinade into the steak. Cover and refrigerate for 8-10 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
Prepare the potatoes: Earlier in the day, boil the yellow baby gold potatoes until fork-tender. Drain and let them cool completely in the refrigerator. This step is crucial for developing resistant starch and achieving a better texture for smashing.
⏱️ 20 min
- 4
Preheat your oven to 425°F (220°C).
⏱️ 5 min•🌡️ 425
- 5
On a large baking sheet, drizzle the cooled potatoes with 2 tablespoons of olive oil. Season with 1 teaspoon each of salt, pepper, garlic powder, onion powder, paprika, and parsley. Toss to coat the potatoes evenly.
⏱️ 5 min
- 6
Using a measuring cup or the bottom of a glass, gently smash each potato until flattened but still intact. Spread them out on the baking sheet in a single layer.
⏱️ 5 min
- 7
Bake the smashed potatoes for 30-45 minutes, flipping them occasionally, until they are golden brown and crispy. If they start to look dry, a quick spray of olive oil can help them crisp up further. Cook longer if you prefer extra crispiness.
⏱️ 45 min•🌡️ 425
- 8
While the potatoes are baking, prepare the chimichurri: In a blender or food processor, combine 1/3 cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 garlic clove, 1/2 teaspoon sea salt, 1/4 teaspoon oregano, 1/4 teaspoon red pepper flakes, 1/2 cup fresh parsley, and the juice of 1/2 lemon. Blend until smooth for a finer chimichurri, or chop by hand for a more rustic texture.
⏱️ 10 min
- 9
Remove the marinated flank steak from the refrigerator. Lightly brush off any excess onion or garlic from the steak to prevent burning during grilling.
⏱️ 5 min
- 10
Preheat your grill to medium-high heat. Grill the flank steak for 6-7 minutes per side, or until it reaches your desired doneness. For a medium-rare steak, aim for an internal temperature of 130°F (54°C).
⏱️ 15 min
- 11
Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min
- 12
Slice the flank steak against the grain into thin strips for maximum tenderness. Serve immediately with the crispy smashed potatoes and spoon the fresh chimichurri generously over the sliced steak.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Flank Steak with Crispy Smashed Potatoes and Chimichurri
For the Flank Steak Marinade
- 1.3 pounds flank steak
- 1 orange, juiced
- 1 lime, juiced
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 1 tablespoon coconut aminos, or soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 white onion, diced
For the Crispy Smashed Potatoes
- 2 pounds yellow baby gold potatoes
- 2 tablespoons olive oil, plus more for spraying
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon parsley
For the Chimichurri
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh parsley
- 1/2 lemon, juiced
Instructions
- 1
Prepare the flank steak marinade: In a large bowl or resealable bag, combine the juice of 1 orange, juice of 1 lime, 3 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1/4 cup olive oil, 1 tablespoon coconut aminos, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon cumin, and 1/2 diced white onion.
⏱️ 10 min - 2
Add the flank steak to the marinade, ensuring it is well coated. Massage the marinade into the steak. Cover and refrigerate for 8-10 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
Prepare the potatoes: Earlier in the day, boil the yellow baby gold potatoes until fork-tender. Drain and let them cool completely in the refrigerator. This step is crucial for developing resistant starch and achieving a better texture for smashing.
⏱️ 20 min - 4
Preheat your oven to 425°F (220°C).
⏱️ 5 min•🌡️ 425 - 5
On a large baking sheet, drizzle the cooled potatoes with 2 tablespoons of olive oil. Season with 1 teaspoon each of salt, pepper, garlic powder, onion powder, paprika, and parsley. Toss to coat the potatoes evenly.
⏱️ 5 min - 6
Using a measuring cup or the bottom of a glass, gently smash each potato until flattened but still intact. Spread them out on the baking sheet in a single layer.
⏱️ 5 min - 7
Bake the smashed potatoes for 30-45 minutes, flipping them occasionally, until they are golden brown and crispy. If they start to look dry, a quick spray of olive oil can help them crisp up further. Cook longer if you prefer extra crispiness.
⏱️ 45 min•🌡️ 425 - 8
While the potatoes are baking, prepare the chimichurri: In a blender or food processor, combine 1/3 cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 garlic clove, 1/2 teaspoon sea salt, 1/4 teaspoon oregano, 1/4 teaspoon red pepper flakes, 1/2 cup fresh parsley, and the juice of 1/2 lemon. Blend until smooth for a finer chimichurri, or chop by hand for a more rustic texture.
⏱️ 10 min - 9
Remove the marinated flank steak from the refrigerator. Lightly brush off any excess onion or garlic from the steak to prevent burning during grilling.
⏱️ 5 min - 10
Preheat your grill to medium-high heat. Grill the flank steak for 6-7 minutes per side, or until it reaches your desired doneness. For a medium-rare steak, aim for an internal temperature of 130°F (54°C).
⏱️ 15 min - 11
Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 10 min - 12
Slice the flank steak against the grain into thin strips for maximum tenderness. Serve immediately with the crispy smashed potatoes and spoon the fresh chimichurri generously over the sliced steak.
⏱️ 5 min