Grilled Argentinian Beef, Chimichurri Sauce, Fried Potatoes

Recipe Ingredients

3/4 cup	177ml	Olive oil
3 tablespoons	45ml	Red wine vinegar
1/2 cup	31g / 1.1oz	Chopped onions
2 tablespoons	30ml	Chopped garlic
1/2 cup	20g / 0.7oz	Finely-chopped fresh parsley leaves
		Crushed red pepper - to taste
		Salt - to taste
2 lbs	908g / 32oz	Argentinean beef flank or skirt steak
		Sea salt - to taste
		Finely-ground black pepper - to taste
2 lbs	908g / 32oz	White potatoes, peeled, and
		Cut into 1/4" by 4" fries, blanched
4 cups	948ml	Assorted baby greens - cleaned, patted dry
		Drizzle of extra-virgin olive oil
		Drizzle of balsamic vinegar

Recipe Instructions

In a mixing bowl, whisk the olive oil and vinegar together. Add the onions, garlic, parsley and crushed red pepper. Whisk well. Season with salt. Cover and set aside for at least 2 hours at room temperature.

Preheat the grill. Preheat the fryer. Season both sides of the meat with sea salt and pepper. Place on the grill and cook for 4 to 5 minutes on each side for medium-rare. Fry the potatoes in batches until golden brown, about 3 minutes. Remove and drain on paper towels.

In a mixing bowl, toss the potatoes with some of the Chimichurri sauce. In another mixing bowl, toss the greens with some of the oil and vinegar. Season with salt and pepper. Toss well.

To serve, slice the steak into individual slices. Serve each guest the steak with some of the fries and salad. Spoon the remaining sauce over the steak. Garnish with parsley.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D27) - from the TV FOOD - NETWORK

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