Pulse vinegar, parsley, garlic, oregano, and red pepper in a food processor until combined. With processor running, run olive oil through the tube. Reserve 1/4 cup of the chimichurri; cover and refrigerate. Put steak in a 1 gallon zip-lock bag and top with remaining marinade. Refrigerate at least for 8 hours, turning occasionally.
When ready to grill, peel potatoes and slice them into 1/4 inch rounds. Cut tomatoes into thick slices and set both aside.
Discard remaining liquid, pat steak dry, season with salt and pepper. Cook on a lightly oiled grill, appx 4 minutes per side (145 degrees for medium rare). Let rest for 5 minutes.
Meanwhile, grill potatoes 5 minutes per side or until tender and slightly browned, brushing each side with reserved marinade. Briefly grill tomatoes to heat through and brush with marinade. Season veggies with salt and pepper. Serve steak over veggies, drizzle with remaining chimichurri, and garnish with parsley.
Originally Submitted
7/13/2010
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