Cast-Iron Flank Steak with Herb Chimichurri & Roasted Fingerlings

Name: Cast-Iron Flank Steak with Herb Chimichurri & Roasted Fingerlings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Argentinian-American
Ingredients: 3 pounds flank steak (or skirt steak); 3 pounds fingerling potatoes, halved lengthwise; 6 tablespoons olive oil, divided; 2 tablespoons kosher salt, divided; 2 teaspoons coarse black pepper, divided; 1/3 cup dried parsley; 1 tablespoon dried oregano; 1/2 cup fresh cilantro, finely chopped; 6 cloves garlic, minced; 1 cup extra-virgin olive oil; 4 tablespoons red wine vinegar; 1 teaspoon red pepper flakes; 1 teaspoon kosher salt

High-heat cast-iron flank steak with roasted fingerlings and a chimichurri built from dried parsley, dried oregano, and fresh cilantro. Dried herbs are bloomed in vinegar so they hydrate instead of tasting dusty.

Cast-iron flank steak with herb chimichurri and roasted fingerlings

8 servings

By Brandon Carroll

Yield: 8 servings

Prep: 20 minutes

Cook: 25 minutes

Total: about 45 minutes

Ingredients

Steak and potatoes

3 pounds flank steak (or skirt steak)
3 pounds fingerling potatoes, halved lengthwise
6 tablespoons olive oil, divided
2 tablespoons kosher salt, divided
2 teaspoons coarse black pepper, divided

Chimichurri

1/3 cup dried parsley
1 tablespoon dried oregano
1/2 cup fresh cilantro, finely chopped
6 cloves garlic, minced
1 cup extra-virgin olive oil
4 tablespoons red wine vinegar
1 teaspoon red pepper flakes
1 teaspoon kosher salt

Instructions

Preheat the oven to 425 F. Toss the halved fingerlings with 2 tablespoons olive oil, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Spread cut-side down on a baking sheet. Roast 20 to 25 minutes until the bottoms are golden and crisp.
Bloom the dried herbs: in a medium bowl, stir the dried parsley and dried oregano into the red wine vinegar. Let stand 10 minutes so the flakes hydrate and lose their dusty edge.
Stir the minced garlic, chopped cilantro, extra-virgin olive oil, red pepper flakes, and 1 teaspoon kosher salt into the bloomed herbs. Let the chimichurri sit at room temperature while the steak cooks so the oil picks up the herb flavor.
Pat the flank steak completely dry. Season both sides with the remaining kosher salt and black pepper.
Heat a large cast-iron skillet over high heat until it just begins to smoke. Add 1 tablespoon olive oil. Lay the steak in the pan away from you. Sear undisturbed 4 to 5 minutes per side for medium-rare (125 to 130 F). If the steak is very thick, finish 2 to 3 minutes in the 425 F oven.
Rest the steak on a cutting board 10 minutes. Slice very thinly against the grain. Plate with the roasted fingerlings and spoon chimichurri over the meat.