Grilled Steak & Potatoes with Chimichurri Sauce

Prep Time : 5 + Refrigerate: 6 hours to Overnight
Cook Time : 30 minutes
Serves : 8


1- Nolan Ryan's All-Natural Beef Top Round Steak cut 1-1/2 inches thick (approx. 2 lbs.)
2- sweet potatoes (approx. 18 oz.), peeled cut diagonally into 1-inch thick slices
4- Youkon Gold Potatoes, peeled, each cut lengthwise in half
2 Tbsp. olive oil
1/2 tsp. salt

Sauce & Marinade:

3/4 cup finely chopped Italian parsley
1/2 cup olive oil
1/4 cup white vinegar
4 large cloves of garlic, minced
1/4 tsp. salt


In medium sauce bowl, combine ingredients for sauce and marinade; mix well.  Remove 1/4 cup for sauce; cover and refrigerate.  Place steak and remaining marinade in plastic bag, turning to coat.  Close bag securely and marinate in refigerator for 6-8 hours (or overnight, if desired), turning occasionally.

In large bowl, combine potatoes, oil and 1/2 tsp. salt; toss to coat.  Set aside.

Remove steak from marinade; discard marinade.  Place steak on grill over medium heat.  Grill, covered, 25-28 minutes for medium rare doneness, turning occasionally.  Grill potatoes, covered, 18-21 minutes or until tender, turning occasionally.  Meanwhile bring refrigerated sauce to room temperature.

Trim fat from steak; carve into thin slices.  Season with additional salt, as desired.  Serve steak with potatoes and reserved sauce.

Recipe courtesy of The Beef Check Off