Flank Steak with Chimichurri Sauce and Sweet Potato Wedges


Sweet Potatoes

12-18 medium sweet potatoes (about 6 pounds)
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoons salt
1/2 teaspoon pepper

Chimichurri Sauce

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

Steak

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. 

Serve:
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

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