Grilled Steak & Potatoes with Chimichurri Sauce Steaks
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Servings
Serves 8
Prep Time
5 minutes
Refrigerate
6 hours to overnight
Cook Time
30 minutes
Cooking Methods
Grilling
Broiling
Beef Type
Round
Ingredients
- 1 high-quality beef top round steak cut 1-1/2 inches thick (approx. 2 lbs.)
- 2 sweet potatoes (approx. 18 oz.), peeled, cut diagonally into 1-inch thick slices
- 4 Yukon Gold potatoes, peeled, each cut lengthwise in half
- 2 Tbsp. olive oil
- 1/2 tsp. salt
Sauce & Marinade
- 3/4 cup finely chopped Italian parsley
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 4 large cloves garlic, minced
- 1/4 tsp. salt
Instructions
In medium bowl, combine ingredients for sauce and marinade; mix well. Remove 1/4 cup for sauce; cover and refrigerate. Place steak and remaining marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.
In large bowl, combine potatoes, oil and 1/2 tsp. salt; toss to coat. Set aside.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 25 to 28 minutes for medium rare doneness, turning occasionally. Grill potatoes, covered, 18 to 21 minutes or until tender, turning occasionally. Meanwhile bring refrigerated sauce to room temperature.
Trim fat from steak; carve into thin slices. Season with additional salt, as desired. Serve steak with potatoes and reserved sauce.
Nutritional Information
Nutrition info per serving: 389 calories; 30 g protein; 29 g carbohydrate; 17 g fat; 3.6 mg iron; 258 mg sodium; 71 mg cholesterol.
