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Recipe Summary

prep:
15 mins
roast:
25 mins at 425°
grill:
14 mins
stand:
10 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oven to 425° F. Heat grill or grill pan to medium-high.

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  • In a food processor, combine 3 tablespoons of the olive oil, the vinegar, parsley, oregano, garlic, pepper flakes and 1/2 teaspoon of the salt. Process until well combined. Rub 1 tablespoon of the chimichurri dressing on beef. Grill 2 minutes per side, turning 3 times, for a total of 8 minutes. Meanwhile, toss potatoes in remaining 2 teaspoons olive oil and remaining 1/2 teaspoon salt and place on a baking sheet.

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  • Transfer beef to a second baking sheet and roast with potatoes at 425° F for 20 to 25 minutes. Beef should reach 135° F for medium-rare and potatoes should be fork-tender. Allow beef to rest 10 minutes before slicing. Meanwhile, grill onion slices 2 to 3 minutes per side.

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  • Arrange watercress and lettuce on a plate with sliced beef, potatoes and onions. Pour remaining chimichurri over beef.

Nutrition Facts

314 calories; total fat 18g; saturated fat 5g; cholesterol 49mg; sodium 446mg; carbohydrates 21g; fiber 3g; protein 18g.

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