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SUPERBLY HERBY STEAK WITH CHIMICHURRI AND SMASHED CRISPY POTATOES

Ingredients

The Chimichurri:

1 cup flat parsley leaves, packed

1 cup cilantro leaves, packed

¼ cup mint leaves, packed

6 garlic cloves, chopped

1 shallot, chopped (about ¼ cup)

¼ teaspoon salt

2 tablespoons lemon juice

¾ cup olive oil

 

The Potatoes:

2-pounds baby potatoes

4 tablespoons olive oil, divided

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon granulated garlic powder

2 tablespoons melted butter

2 tablespoons parsley, chopped

 

The Steak:

4 boneless sirloin or ribeye steaks (about 2 pounds)

2 ½-3 tablespoons Dish off the Block Superbly Herby Spice Blend

2 tablespoons olive oil

Instructions

To make the chimichurri, Place everything except ¼ cup of the olive oil in the bowl of a food processor.  Pulse several times until everything is finely chopped, but not totally pureed.  Scrape down the sides of the bowl and hit pulse a couple more times.  Stir in the remaining ¼ of olive oil.  Set aside.

To make the potatoes, place them in a large pot and cover them with water.  Bring to a boil and cook for 20-30 minutes until they are very tender when pierced with a fork (timing will depend on the size of the potatoes).  Drain and let cool for 10 minutes.

Preheat oven to 425 degrees.

Line a rimmed baking sheet with foil and drizzle 2 tablespoons of the olive oil evenly over the foil.  Place the potatoes on the foil and smash them into disks (about ½ – ¾” thick) using the flat bottom of a measuring cup.  Sprinkle the salt, pepper, and garlic powder over the tops of the potatoes and then drizzle with the butter and the remaining olive oi.  Bake for 25-35 minutes until crispy and golden on the outside, but still soft on the inside.

Preheat your grill to 400 degrees.

Rub the steaks all over with the Superbly Herby Seasoning.  Place them on the preheated grill and drizzle with the olive oil.  Close the lid and cook for 4-5 minutes on the first side.  Flip and cook for 3-4 minutes on the second side, depending on thickness, until the internal temperature is 125-130 degrees.  Remove, tent with foil, and let rest for 15-20 minutes before cutting (IMPORTANT).  Slice on the bias (against the grain) into ½” thick slices.

To serve, ‘fan’ the steak in overlapping slices and top with a line of the chimichurri.  Serve potatoes on the side and your choice of vegetable.

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