Name: Flank Steak with Chimichurri and Summer Squash Hash
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 2
Cuisine: Argentinian
Ingredients: Salt and Freshly ground black pepper; 2 new potatoes, scrubbed and cut into ¼-in/6-mm dice; ¼ tsp red pepper flakes; 4 tbsp/60 ml olive oil, plus more if needed; 2 tsp red wine vinegar; 1 tbsp Montreal steak seasoning or other spice mix for steak (see “It’s that easy”); 3 green onions, white and tender green parts, thinly sliced; 1 summer squash, about 8 in/20 cm long, quartered lengthwise and cut into ¼-in/6-mm slices; One 12-oz/340-g flank steak, at room temperature; ½ cup/70 g frozen peas, thawed; ½ cup/20 g minced fresh flat-leaf parsley; 2 garlic cloves, minced

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

Chimichurri is Argentina’s version of ketchup. This tart and spicy salsa of parsley, vinegar, onion, garlic, and hot red pepper flakes complements everything from juicy grilled steak to roasted vegetables. The summer squash hash is a tasty blend of diced potatoes, yellow squash, and peas, all cooked up in the pan’s meaty juices. On a white plate, this colorful meal really sings. In your mouth . . . it’s a symphony.