New York Steak with Chimichurri
By Giant Eagle
Prep Time: 15 min.
Cook Time: 40 min.
Start by placing potatoes in a pot covered with salted cold water on high heat and cook for 20 minutes or until potatoes are tender.
Meanwhile, finely chop the parsley and cilantro. Peel and finely dice the shallot. With a vegetable peeler, shave the Manchego cheese. Pat steaks dry and season with ¼ teaspoon of salt and pepper. In a mixing bowl, combine the parsley, cilantro, shallot, red wine vinegar, cumin, ¼ cup olive oil, and ¼ teaspoon of salt and pepper.
Once potatoes are tender, strain. With the bottom of a coffee mug or glass, gently smash the potatoes individually so that they still hold their shape. Heat 2 tablespoons of olive oil in a frying pan on medium, and once heated, add the potatoes. Cook 5-6 minutes on each side or until nice and golden brown. Remove from pan and top with the shaved Manchego.
While the potatoes are frying, heat a frying pan with 1 tablespoon of olive oil on high. Place steak in pan and sear for 4-5 minutes on each side.* Serve steak with potatoes and a big spoonful of chimichurri sauce.
*For food safety, cook steak to an internal temperature of 145°F, resting for 3 min.
Approximate Nutritional Information (Per serving):
Calories 670, Fat 45g, Sat Fat 16g, Trans Fat 1g, Cholesterol 135mg, Sodium 610mg, Total Carbohydrate 21g, Fiber 2g, Sugars 1g, Protein 45g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free
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