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Spice Rubbed Grilled Steak with Chimichurri Potato Salad

Prep Time: 30 minutes

Cook Time: 30 minutes

Makes 8 servings.

Argentina is known for fine beef, potatoes, and flavorful seasonings. Its most famous sauce is chimichurri, which is used here to dress the potato salad and as a dipping sauce for the spice-rubbed grilled steak.


   Chimichurri Sauce:

  1 cup packed flat leaf parsley

  1/3 cup olive oil

  1/4 cup red wine vinegar

  3 cloves garlic

  1/2 tsp salt

  1/2 tsp McCormick® Gourmet Collection Thyme Leaves

  1/4 tsp McCormick® Gourmet Collection Red Pepper, Crushed

   Potato Salad:

  2 lbs all-purpose potatoes, cut into 1-inch cubes

  1/2 cup chopped celery

  1/2 cup finely chopped red bell pepper

   Spice-Rubbed Flank Steak:

  2 lbs flank steak

  2 Tbs olive oil

  1 tsp McCormick® Gourmet Collection Chile Pepper, Ancho

  1 tsp McCormick® Gourmet Collection Black Pepper, Cracked

  1 tsp McCormick® Gourmet Collection Thyme Leaves

  1/2 tsp salt

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For the Chimichurri, place all ingredients in food processor; cover. Process until parsley is coarsely chopped.

Cook potatoes in lightly salted boiling water 8 to 10 minutes or until tender. Drain well. Refrigerate 1 hour. Just before serving, add celery and red bell pepper. Toss with 1/2 cup of chimichurri sauce.

Rub flank steak with oil. Mix ancho chile pepper, pepper, thyme and salt in small bowl. Sprinkle the spice mixture evenly over both sides of the steak. Refrigerate 1 hour.

Grill over medium-high heat 6 minutes per side or to desired doneness. Serve with remaining chimichurri sauce and potato salad.