Mint Chimichurri Steak with Roasted Potatoes

Ingredients

• 1 1/2 pounds flank or skirt steak
• 1 1/2 pounds baby potatoes, halved
• 1 cup packed fresh mint leaves
• 1/2 cup parsley leaves
• 2 garlic cloves, finely grated
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• Olive oil, salt, and black pepper

Method

1. Roast potatoes with olive oil, salt, and pepper at 425 F until browned and tender.
2. Season steak generously, then sear or grill to your preferred doneness.
3. Chop mint and parsley with garlic, vinegar, red pepper flakes, salt, and enough olive oil to make a loose sauce.
4. Rest steak for 8 minutes, then slice across the grain.
5. Serve steak and potatoes with spoonfuls of mint chimichurri.