flank steak with chimichurri Grilled Potato and Poblano Salad


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What are we cooking today? flank steak with chimichurri

Nothing puts a smile on your face like a tangy, flank steak with chimichurri. Grilled flank steak is joined by some grilled poblano peppers and red onions and Grilled potatoes. Still warm when drizzled with the vinegary, cilantro-based sauce, they act as flavor sponges.

This simple dish packs a lot of flavor and its very simple to make. One of the things that I find difficult in life is not having control of everything. Lifetimevibes is supposed to be a place where I can just let go and enjoy the simple things in life, like a good Flank Steak. The following quote is something I try to live by

Hanger Steak & Chimichurri 1

“Don’t look back when you know you shouldn’t. Don’t stress over things that don’t matter. Don’t worry about thinks you can’t control.”

Three very easy things to say but sometimes hard to do. While you are cooking the flank steak with chimichurri think how you can implement this into your life.

This Recipe is from Marley Spoon a great home delivery services.

Recipes header

flank steak with chimichurri Grilled Potato and Poblano Salad

Nothing puts a smile on your face like a tangy, flank steak with chimichurri. Grilled flank steak is joined by some grilled poblano peppers and red onions and Grilled potatoes.
Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 486kcal

Ingredients

Ingredients

  • 4 oz poblano pepper
  • 7 oz red onion
  • garlic use 2 cloves
  • 8 oz Yukon gold potatoes
  • 12 oz hanger steak
  • 1 ⁄4 oz fresh cilantro
  • 1 oz white wine vinegar
  • coarse kosher salt
  • olive oil
  • freshly ground pepper

Instructions

  • Prep ingredients: Bring a medium saucepan of salted water to a boil. Halve pepper, then remove stem and seeds. Trim ends from onion, then peel and cut into ½-inch rounds, keeping rings intact. Peel and finely chop 2 large cloves garlic. Scrub potatoes and cut into ⅓-inch slices (no need to peel).
  • Season steak: Pat steaks dry. (If necessary, use a sharp knife to slice either side of the white membrane that might run lengthwise down center of steaks to remove.) Rub steak with oil, and season with ½ teaspoon salt and several grinds pepper. Let sit until step 6.
  • Parboil potatoes: Add potatoes to boiling water and cook until just tender when pierced with a knife, but not falling apart, about 8 minutes. Drain and return potatoes to pot, off the heat, along with 1 tablespoon oil.
  • Grill vegetables: Meanwhile, heat a grill or grill pan over high; oil the grates. Brush onion and poblano with oil and season with salt and pepper. Grill over medium heat, covered, until tender and charred, turning once or twice, 8–10 minutes. Transfer to a cutting board. Add parboiled potatoes to the grill and cook, turning once until lightly charred, about 5 minutes.
  • Make chimichurri sauce: Meanwhile, chop cilantro leaves and stems with the chopped garlic to combine. Transfer to a small bowl and stir in vinegar and 3 tablespoons oil. Season to taste with salt and pepper
  • Grill steak & make salad: Grill steaks over medium heat, turning occasionally for 10-14 minutes for medium-rare (depending on thickness). Let rest 5 minutes before slicing. Coarsely chop onions and thinly slice poblano. Transfer to a large bowl, add potatoes and ⅔ of the chimichurri. Serve steak with vegetables and remaining chimichurri. Enjoy!

Notes

Allergens: May contain traces of allergenic ingredients. Packaged in a facility that packages Gluten containing products.