Open-face Flank Steak Sandwich with Chimichurri and Fingerling Potatoes

Flank Steak


2 pounds flank or skirt steak
3 tablespoons olive oil
3 cloves garlic, minced


Preheat grill to high. While it heats up, start the grilling sauce and marinate the steak.

In a bowl, mix together the olive oil and the garlic. Place steak in a shallow dish and coat with olive oil and garlic mixture.

Place the steak on the grill at high heat to sear it. Baste with the grilling sauce. After each flip, continue to baste the steak until it reaches your desired doneness.

Grilling Sauce


2 tablespoons salt
1 tablespoon cayenne pepper
1 cup warm water


Dissolve salt and cayenne pepper in one cup of warm water in a squeeze bottle.

Roasted Fingerling Potatoes


1 pound of fingerling potatoes
3 sprigs rosemary, chopped
3 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper


Preheat oven to 400 degrees.

Cut potatoes in half lengthwise and place in a bowl with the rosemary and garlic. Drizzle with olive oil and season with salt and pepper and toss to coat the potatoes. Place potatoes on a baking sheet and cook for about 20 minutes or until crispy on the outside.



1 cup chopped parsley
4 cloves garlic minced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flakes
2 tablespoons fresh oregano
¾ cup olive oil
3 tablespoons red wine vinegar
Juice of 2 limes


Place all ingredients into a food processor or blender and pulse until well blended but not pureed. Set aside until ready to use.

Summer 2014

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