This dish features flank steak grilled to perfection, accompanied by crispy potatoes tossed in olive oil and garlic, and a vibrant chimichurri sauce made with parsley and spices. Perfect for a fancy dinner!
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.
