Recipe: Spice-Rubbed Grilled Steak with Chimichurri Potato Salad

SPICE-RUBBED GRILLED STEAK
WITH CHIMICHURRI POTATO SALAD

Argentina is known for fine beef, potatoes, and flavorful seasonings. Its most famous sauce is chimichurri, which is used here to dress the potato salad and as a dipping sauce for the spice-rubbed grilled steak.

CHIMICHURRI SAUCE:
1 cup packed fresh flat leaf parsley
1/3 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves
1/2 teaspoon McCormick Thyme Leaves
1/4 teaspoon McCormick Crushed Red Pepper
1/2 teaspoon salt
POTATOES:
2 pounds potatoes, cut into 1-inch cubes
1/2 cup chopped celery
1/2 cup finely chopped red bell pepper
FLANK STEAK:
2 pounds flank steak
2 tablespoons olive oil
1 teaspoon McCormick Gourmet Collection Ancho Chile Pepper
1 teaspoon McCormick Thyme Leaves
1 teaspoon McCormick Ground Black Pepper
1/2 teaspoon salt

Puree all Chimichurri ingredients in food processor or with an immersion blender. Transfer to a small bowl. Cover and let stand at room temperature. Reserve 1/2 cup for potatoes.

Cook potatoes in lightly salted boiling water 8-10 minutes or until done. Drain and refrigerate 1 hour.

Just before serving, add celery and red bell pepper. Toss with 1/2 cup of chimichurri sauce.

Rub flank steak with olive oil. Combine ancho chile, thyme, black pepper, and salt in a small bowl. Evenly sprinkle the spice mixture over both sides of the steak. Refrigerate 1 hour.

Preheat grill.

Grill over medium-high heat 6 minutes per side or to desired degree of doneness. Serve with remaining chimichurri sauce.

Makes 8 servings
Source: McCormick