I left it off in the photos so you could see the pretty grill marks on the fingerlings, but when it came time to eat this you can be sure a whole lot more chimichurri was applied globally to this dish! And definitely get the potatoes in that chimichurri too. Lately I’ve just been seasoning it simply with salt and pepper, but I can’t deny the fact that an incredibly robust, garlicky, herby chimichurri makes it a hundred times better. Cooked just right, your knife slides right through it, it’s amazing. It’s flavorful (lots of marbling), relatively inexpensive and so versatile. I’m not a huge steak-eater, but I’ve pretty much fallen in love with the flat iron cut. Add this Grilled Flat Iron Steak with Chimichurri and Fingerling Potatoes recipe to your personal repertoire of highly satisfying and relatively quick meals you can prepare on the panini press (remember the list we started a few weeks ago?).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |