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–+ servings

CHIMICHURRI STEAK - 25/25

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Servings 1

Ingredients
  

  • 3.25 oz Flank Steak
  • 1/3 cup Garnet Yams
  • 3/4 cup Broccoli Florets
  • 1 oz Chimichurri
  • 1 Shallot
  • 1 Red Chile
  • 3 cloves Garlic chopped
  • 1/3 cup Red wine vinegar
  • 1/2 cup Cilantro
  • 1/4 cup Parsely
  • 1/8 cup Oregano
  • 1/2 cup Extra Virgin olive oil

Instructions
 

  • Combine shallot, chile, garlic, vinegar and 1 tsp salt, let sit for 10 minutes. Stir in all the herbs. Using a fork slowly whisk in oil , add meat to marinade, refrigerate for 3 hours or overnight.
  • Preheat the oven to 375 degrees.
  • Roast yams season with salt and pepper then coated with a non-stick olive oil spray. Roast until fully cooked.
  • Roast Broccoli florets  until a nice light charred color forms on florets.
  • Remove Steak from marinade and reserve remaining sauce for meal.
  • Grill steak to proper temperature 120 Med Rare, 130 Medium, 140 Med Well.
  • Let the steak rest for 15 minutes and slice.
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