baci's baking - Chimichurri Steaks with Rosemary Potatoes

Prepare a simple salad along with these steaks and potatoes for a full-fledged (delicious) meal!!

Chimichurri Steaks with Rosemary Potatoes

(Recipe from Williams-Sonoma Food Made Fast: Weeknight Cookbook)

Steak

1/3 cup olive oil

1/3 cup sherry vinegar

3 T. fresh oregano leaves

1/2 cup fresh flat-leaf Italian parsley, coarsely chopped

7 cloves garlic, coarsely chopped

1/2 - 3/4 t. red pepper flakes

4 T-bone steaks (about 1 inch thick)

salt

Potatoes

Yukon Gold potatoes, cut into wedges

1 T. minced rosemary

olive oil

salt

1) Preheat oven to 375 degrees.

2) Toss potato wedges with a little olive oil, rosemary and salt. Place in 9" x 13" pan. Roast in oven until tender - about 30 minutes.

3) In a food processor, combine oil, vinegar, oregano, parsley and garlic - process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer and stir in the red pepper flakes to taste. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.

4) Meanwhile, prepare a gas/charcoal grill for direct-heat grilling over high heat and oil the grill rack or preheat a broiler. When ready to cook, remove the steaks from the marinade. Place the steaks on the grill rack or put them on a baking sheet and place under the broiler. Brush the steaks with the remaining marinade. Cook, carefully turning once, for about 8 minutes total for medium-rare or until done to your liking.

Serves 4.