Ingredients:
1 pound flank steak, cut into strips, against the grain
1/3 cup soy sauce
1 tsp sriracha
1.5 pounds fingerling potatoes, cut into wedges (cut long ways into thirds)
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
4 tbsp butter
FOR THE CHIMICHURRI:
1 cup packed fresh basil
1 cup packed fresh dill
4 cloves garlic
3 tbsp apple cider vinegar
1 shallot, peeled and sliced
1/2 cup olive oil
1/4 tsp red pepper flakes
1 tsp salt
1/4 tsp pepper
Instructions:
In a medium bowl toss the cut flank steak with the soy sauce and sriracha then set aside to marinate while you continue with the recipe.
Now, in a food processor, add all the ingredients for the chimichurri. Process until finely chopped. Set aside.
In a large bowl toss the cut potatoes, olive oil, salt, pepper, and garlic powder.
In a large pan over medium low heat melt 3 tbsp of the butter. Add the seasoned potatoes and fry with a lid loosely on top (use foil if you don't have a lid), giving the potatoes a toss every 2-3 minutes to make sure all sides are browning. Fry for about 15 minutes or until your potatoes are tender when a fork is inserted. Remove potatoes from the pan and set aside.
In the same pan add the last tbsp of butter. Turn heat to high and add your flank steak, single layered (reserving extra liquid). Fry for about 1 minute, turn then another minute. Pour in the reserved liquid from the steak and simmer with steak an additional minute. Remove from heat. Add the potatoes back in the pan with steak. Serve with chimichurri and enjoy!