Chimichurri Steak and Potatoes |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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My family enjoyed this when I made this. It was something different that I have never made before. I will be making this again. I came across this recipe in cookbook I was going through. Ingredients:
1 1/2 lbs sweet potatoes, peeled and cubed |
2 tablespoons light oil-and-vinegar dressing |
1 tablespoon dijon mustard |
2 scallions, chopped |
1 lb skirt steak, cut in 4 equal pieces |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1 garlic clove |
1/2 cup cilantro |
3 tablespoons olive oil |
2 tablespoons lime juice |
1/2 teaspoon hot pepper flakes, crushed |
Directions:
1. Steam potatoes 10 minutes or until tender, rinse under cold water and toss with dressing, mustard and scallions. Chill or serve at room temperature.
2. Heat stove top grill pan. Rub steaks with paprika and salt. Grill 2 to 3 minutes on each side for medium-rare. Remove to plate, let stand.
3. Pulse garlic and cilantro in food processor until finely chopped. Remove to bowl, stir in olive oil, lime juice and hot pepper flakes. Spoon onto steak.
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