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Serves 6 


  • 1 1/2 pounds flank steak
  • 2 Pounds of baby Yukon gold potatoes, cut in half
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste


  • 3/4 cup packed fresh parsley leaves
  • 1/2 cup packed fresh cilantro leaves
  • 2 Tbsp packed fresh oregano leaves
  • 1 small shallot, chopped
  • 1/2 Fresno chili, seeds removed & chopped
  • 3 cloves garlic, peeled
  • Salt & freshly ground black pepper, to taste
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar

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To make the chimichurri sauce, combine parsley, cilantro, oregano, shallot, chili and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and red wine vinegar in a slow stream until emulsified; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.

In a gallon size Ziploc bag or large bowl, combine steak and remaining parsley mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine potatoes and olive oil; season with salt and pepper, to taste.

Place potatoes in a single layer onto the prepared baking sheet.

Place into oven and bake for 25-30 minutes, until golden brown and crisp, stirring and rotating pan halfway through baking.

Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.

Thinly slice steak against the grain and serve with reserved 1/2 cup parsley mixture and potatoes ...Enjoy with a beautiful glass of hope & grace Malbec, Napa Valley! 

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