Soy-Marinated Flank Steak with Sesame-Herb Roasted Potatoes

• servings: Serves: 4

Ingredients

Steak

½ cup extra-virgin olive oil

8 garlic cloves, smashed

1 cup low-sodium soy sauce

2 tablespoons freshly ground coffee

2 tablespoons chopped fresh oregano

Zest and juice of 1 lime

2 pounds flank or skirt steak

Sesame-Herb Roasted Potatoes

4 russet potatoes, cut into 1-inch cubes 2 tablespoons sesame oil

2 tablespoons

raw sesame seeds

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh oregano

Thai Basil Chimichurri

1 cup chopped fresh Thai basil or regular basil

¼ cup chopped fresh cilantro

⅓ cup extra-virgin olive oil

¼ cup red wine vinegar

1 garlic clove, minced or grated 1 red Fresno chile, seeded and chopped 1 teaspoon kosher salt

Directions

1. MARINATE THE STEAK. In a small saucepan, heat the olive oil over medium. When it shimmere, add the garlic and cook until fragrant and lightly caramelized, 8 to 10 minutes. Remove the pan from the heat and stir in the soy sauce, ground coffee, oregano, lemon zest and juice. Let cool for 10 minutes,

2. Put the steak in a large zip-top bag, add the marinade, and toss to coat well. Marinate in the fridge for at least 4 hours or up to overnight. Remove the steak from the fridge 30 minutes prior to grilling.

3. MAKE THE POTATOES. Preheat the oven to 425°F.

4. On a rimmed baking sheet, toss the potatoes with the sesame oil, sesame seeds, and salt and pepper to taste.

Arrange in a single layer and bake for 15 to 20 minutes, then flip and bake for 15 to 20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but erisp on the outside.

5. MEANWHILE, GRILL THE STEAK. Heat a grill to high or a grill pan over high. When the grill is just smoking, remove the steak from the marinade and add it to the grill. Pour over some of the marinade and discard the rest. Grill the steak for 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.

6. Slice the steak across the grain. Serve with a generous amount of chimichurri and the roasted potatoes alongside.

1. MAKE THE CHIMICHURRI. Combine the basil, cilantro, olive oil, vinegar, garlic, chile, and salt in a small bowl and let sit for at least 10 minutes or overnight in the fridge.

Taste and add salt as needed.