Here is steak night simplified, courtesy of grill master Elizabeth Karmel. Cooking the meat a la the "grate outdoors" will lend a touch of smoky flavor, but a grill pan or griddle on the stove top keeps things easy and in the comfort of your AC. Roll with it your way.
Ready to multitask? While your potatoes roast in the oven, you stuff the components of an Argentine-style green sauce into a blender and render them creamy (without dairy, that is); you treat the lean cut of meat to a three-ingredient spice rub (no marinating); and sear it just long enough for it to keep blushing at the center (or as you like it).
By the time the meat has rested for a few minutes, the potatoes will be puffed, tender and golden brown. Slice and serve, spooning that chimichurri over all of it.
Cumin-rubbed Flank Steak with Chimichurri Potatoes
Adapted from "Steak and Cake: More Than 100 Recipes to Make Any Meal a Smash Hit," by Elizabeth Karmel (Workman, 2019).
Total: 40 minutes
4 to 6 servings
Cook the meat in a grill pan on the stove top or on your outdoor grill, while the potatoes roast in the oven. The three-ingredient steak rub delivers maximum flavor.
14 ounces to 1 pound small Dutch Gold or Yukon Gold potatoes
3/4 cup extra-virgin olive oil, plus more for drizzling
1 large bunch curly parsley (about 2 1/2 ounces without stems)
1 large clove garlic
1/2 medium shallot
1/2 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon Spanish smoked paprika (pimentón)
1 1/2 pounds flank steak (about 3/4-inch thick)
Preheat the oven to 400 degrees. Rinse the potatoes then cut them into quarters, placing them on a rimmed baking sheet as you work. Drizzle them with about a tablespoon of oil and toss to coat, then season them lightly with salt. Roast (middle rack) for 30 minutes.
Meanwhile, coarsely chop the parsley, garlic and shallot, transferring them to a blender as you work. Add 3/4 teaspoon of salt and the crushed red pepper flakes. Pour in the 3/4 cup of oil and the vinegar, then squeeze in a tablespoon of the juice from the lemon half. Blend on low speed so the mixture breaks down a bit, then on medium-high speed to form an almost-creamy chimichurri sauce. The yield is about 1 1/2 cups.
Heat a large dry skillet or grill pan over medium-high heat. Toss in the ground cumin and toast for 15 or 20 seconds, just until fragrant, then transfer to a small bowl to cool. Return the pan to medium-high heat.
Add the garlic powder and smoked paprika to the toasted cumin; use the bottom of a small bottle or a pestle to crush and blend the spice rub mixture.
Pat the steak dry with paper towels. Brush it lightly with oil on both sides, then apply the spice rub all over, pressing it into the meat. Place the steak in the hot pan; reduce the heat to medium; sear for 1 minute, then turn the steak over and repeat on the second side. Cover the pan with a lid or splatter screen and cook for 3 to 5 minutes more (medium-rare). Transfer the steak to a cutting board to rest for 5 minutes.
The potatoes should be done by this time, looking crisped on the outside, puffed and tender when pierced with a knife. Cut the steak in thin, diagonal slices against the grain. Serve warm with the roasted potatoes; drizzle them with some of the sauce and pass the rest at the table.
Nutrition (based on 6 servings) | Calories: 400; Total Fat: 26 g; Saturated Fat: 6 g; Cholesterol: 75 mg; Sodium: 190 mg; Carbohydrates: 15 g; Dietary Fiber: 1 g; Sugars: 0 g; Protein: 26 g.