The Recipes

Flank Steak with Chimichurri and Cumin-Roasted Potatoes

I was chatting with a good friend the other day, and we were agreeing on how much we like inexpensive cuts of meat more than what costs an arm and a leg in this country.  We prefer chicken thighs to boneless, skinless chicken breasts; almost any cut of beef over filet mignon.  Hence... the almighty flank steak.

Flank Steak with Chimichurri and Cumin-Roasted Potatoes


- 6-8 oz. of flank steak per person
- 1 Mexican beer
- 6 cloves of garlic, minced
- 1/4 c. soy sauce
- 2 T. cumin seeds
- 2 limes, zested and juiced
- handful of cilantro
- handful of basil
- 4-5 small potatoes per person, quartered
- salt
- pepper
- olive oil

Mix together the soy and beer with 3 cloves of garlic.  Season with salt and pepper.  Submerge the steak in the marinade for at least 30 minutes and up to four hours.

Preheat the oven to 350 degrees.

Scatter the potatoes on a baking sheet.  Drizzle them with olive oil, sprinkle the cumin over the potatoes, and season with salt and pepper.  Transfer to the oven for 35-40 minutes; until the potatoes are fork-tender.  Take the steak out of the refrigerator - it needs to be room temperature when you start to cook it.

When the potatoes have about 20 minutes left to go, heat 2 T. of olive oil in an oven-safe skillet.  Remove the steak from the marinade and season it liberally with salt and pepper.  Add the steak to the skillet, cooking for 2-3 minutes per side to develop a light brown crust.  Transfer the steak to the oven and cook for 12 minutes for medium rare.  Let the steak rest for at least five minutes before slicing.

While the steak cooks, combine the remaining garlic, lime zest, lime juice, cilantro and basil in a food processor.  Season with salt and pepper and pulse to chop.  Stream in a few tablespoons of olive oil; just enough to get a slightly liquid consistency.

Slice the steak against the grain and plate.  Serve the potatoes alongside and spoon the chimichurri onto the steak.