Start to finish: 1 hour
Flank steak should be served medium-rare and cut across the grain for maximum tenderness.
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1/2 teaspoon whole cumin seed
1 1/2- to 2-pound flank steak (about 3/4-inch thick)
Heat a grill or grill pan to medium.
In a small bowl, mix together the garlic, smoked paprika and cumin seeds. Set aside.
Trim the steak of any surface fat. Brush it lightly with olive oil, then press the seasoning rub into both sides. This step can be done up to the night before or right before cooking.
Just before cooking, season the steak with salt. Place the steak on the grill or grill pan and sear. Cook for 4 to 6 minutes. Turn the steak and sear the second side. Continue grilling until done, about 3 to 5 minutes.
Transfer the steak to a platter and let rest 5 to 10 minutes before carving. To serve, cut the steak across the grain into thin diagonal slices and sprinkle with salt. Serve warm accompanied by chimichurri potatoes and extra sauce.
The potatoes can be served warm, cold or room temperature. Just make sure to toss again before serving.
For the potatoes:
2 pounds red or other small potatoes, halved or quartered
For the chimichurri:
2 cups lightly packed, chopped curly parsley
2 to 4 cloves garlic
1/2 teaspoon fine-grain sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 tablespoon minced shallot or onion
1/3 cup extra-virgin olive oil
1 1/2 tablespoons sherry wine vinegar or red wine vinegar
1 1/2 tablespoons lemon juice
Heat the oven to 350 degrees. Place a wire rack over a rimmed baking sheet.
In a medium bowl, toss the potatoes in just enough olive oil to coat. Sprinkle with salt and toss again. Place the potatoes one-by-one on the rack. Roast in the middle of the oven for 30 to 40 minutes, depending on size. You will not need to turn the potatoes and they should be crispy on the outside and soft and tender on the inside. Alternatively, the potatoes can be roasted on your grill on the warming rack or in the center of the cooking grate using medium, indirect heat.
Meanwhile, prepare the chimichurri (it also can be done the day ahead). Combine all ingredients in a blender and pulse until well-chopped. It will have a beautiful green color and look like pesto. Return the warm potatoes to the medium bowl. Add some of the chimichurri sauce and toss to coat.
Per serving including chimichurri potatoes: 500 calories; 250 calories from fat (49 percent of total calories); 27 g fat (6 g saturated; 0 g trans fats); 50 mg cholesterol; 27 g carbohydrate; 36 g protein; 3 g fiber; 740 mg sodium.