Name: Argentine steak with chimichurri
Total time: 45 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 lb Flank steak; 1 bunch Fresh flat-leaf parsley; 4 cloves Garlic; 3 tbsp Red wine vinegar; 2 lb Baby potatoes; 2 tsp Dried oregano; 1 tsp Red pepper flakes; 0.8 cup Olive oil; 2 tsp Salt; 1 tsp Black pepper

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How to cook it · about 45 minutes

Heat the oven to 425F. Halve the potatoes, toss with 2 tbsp olive oil, salt and pepper, and roast on a sheet pan for 30 to 35 minutes until golden, flipping once.
Make the chimichurri: finely chop the parsley leaves and mince the garlic. Stir them with the vinegar, oregano, red pepper flakes, a pinch of salt and about 0.5 cup olive oil. Let it sit at least 15 minutes so the flavors come together.
Take the steak out of the fridge 20 minutes before cooking. Pat it dry and season both sides well with salt and pepper.
Heat a large skillet or grill pan over high heat with 1 tbsp oil until it smokes. Cook the steak 4 to 5 minutes a side for medium-rare, or until an instant-read thermometer says 130F.
Let the steak rest on a cutting board for 10 minutes. Slice it thinly across the grain, which means across the long lines you can see in the meat, so it stays tender.
Serve the sliced steak with the potatoes and spoon plenty of chimichurri over the top.

Amounts are on the list above — they change with the number of people; the steps do not.