In this recipe, slices of beef are marinated in a tangy green herb-based sauce, called chimichurri sauce, which hails from Argentina, making them succulent, tender and juicy. They are complemented nicely by crispy potatoes.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
Put all the sauce ingredients in a sealable plastic bag and shake to mix well. Rub the steak on both sides with half the pepper, and then put the steak in the bag and close. Refrigerate for 30 minutes, or up to 2 hours, turning once.
Meanwhile, place a wire cooling rack over paper towel. Bring the potatoes, remaining pepper and enough water to cover to a boil in a saucepan over high heat. Reduce the heat to medium and simmer until the potatoes are almost tender, about 10 minutes. Transfer the potatoes to the rack. Lightly coat the potatoes on both sides with nonstick cooking spray (preferably olive oil).
Remove the steak from the sauce. Boil the sauce vigorously in a small saucepan for 3 minutes, stirring constantly. Remove from the heat and cover to keep warm.
Meanwhile, coat a grill pan with nonstick cooking spray and set over medium-high heat. Grill the steak and potatoes until the steak is done to taste (3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium) and the potatoes are crispy, about 4 minutes per side. Thinly slice the steak across the grain.
Divide the grilled steak and crispy potatoes among 4 plates. Spoon about 2 tablespoons warm sauce over each serving.
Per serving: 300 calories, 29 g protein, 13 g total fat, 4 g saturated fat, 62 mg cholesterol, 17 g total carbohydrate, 1 g sugars, 3 g fibre, 118 mg sodium
The ideal potato to use for this recipe is Yukon Gold.