Name: Steak with Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Green Giant Fresh Iceberg Lettuce; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Vinegar, Red Wine; Little Bear Curly Parsley; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Organic Potted Oregano; Near East Couscous Mix, Parmesan,; Colo-Pac Produce, Inc. Shallots Onions; Rolled Stuffed Beef Flank Steak With Provolone Cheese; Oppy Organic Meyer Lemons; El Guapo Garlic Powder

1: Roughly chop russet potatoes and toss with olive oil, garlic powder, Parmesan, salt, and pepper.

2: Bake at 425°F for 25 minutes.

3: Blend a small bunch of parsley with oregano, garlic cloves, lemon juice, olive oil, chili flakes, shallot, and red wine vinegar to make chimichurri sauce.

4: Pat dry flank steak and season with salt and pepper.

5: Grill steak for 4 minutes per side or to your liking.

6: Cut iceberg lettuce into quarters and top with Parmesan, crispy bacon, and your favorite dressing.

Steak with Chimichurri

Serves 2

15 mins prep

30 mins cook

45 mins total

What you need

How to make