Grilled Steak & Potatoes with Chimichurri Sauce Steaks

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.