2 garlic cloves 1 cup cilantro leaves 1 cup parsley leaves
3 tablespoons olive oil 1 tablespoon red wine vinegar 2 tablespoons lemon juice
1/2 teaspoon salt
4 pounds flank steak
4 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Make the Sweet Potatoes:
Preheat the oven to 450 degrees. Toss sweet potato wedges with olive oil, crushed garlic clove, salt, and pepper and place in a shallow roasting pan. Bake for 20 minutes. (Reserve 1/3 of the baked sweet potatoes for Spring-Vegetable Stew)
Make the Chimichurri Sauce: Mix garlic, cilantro, parsley, olive oil, vinegar, lemon juice, and 1/2 teaspoon salt in a food processor. Blend until almost smooth. Set aside.
Make the Steak: Rub flank steak with olive oil and sprinkle with salt and pepper. Place in a broil pan and cook for 10-15 minutes per side for medium rare. Let sit for 10 minutes.
Thinly slice and place 2 to 3 strips on each plate and top with 2 tablespoons sauce. Serve with sweet potatoes.
(Reserve the remaining steak, about 3/4 pound, for Beef Soba Salad.) source: Fitness