Try Eric Ripert’s flank steak with chimichurri, potato salad

Chef shares secrets for making a mouthwatering dinner in a hurry

Video: Grill up a juicy steak for an elegant summer meal

TODAY recipes

updated 7/18/2012 7:03:52 PM ET

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Midweek dinners don't have to be ho-hum. Here, Eric Ripert, chef and co-owner of the New York restaurant Le Bernardin, shows how easy it can be to make a mouthwatering flank steak with chimichurri and potato salad.

Recipe: Flank steak with chimichurri and potato salad (on this page)

Recipe: Flank steak with chimichurri and potato salad

Eric Ripert

Ingredients

For the steak:
1 flank steak (2-3 pounds)
2 cups watercress
For the chimichurri:
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
2 tablespoons chopped oregano
1 tablespoon thinly sliced chives
1 small shallot, finely minced
1 clove garlic, finely minced
Fine sea salt and freshly ground pepper
3 tablespoons lime juice
1 tablespoon sherry vinegar
1/2 cup extra virgin olive oil
For the potato salad:
3-4 Yukon gold potatoes, cut into 1-inch cubes
1 1/2 tablespoons Dijon mustard
1 tablespoon chives
1/2 cup mayonnaise
Salt and pepper

Preparation

1. Make the potato salad. Boil the potatoes until fork tender, about 8 minutes. When the potatoes are cool enough to handle, mix the potatoes, mustard, chives and mayonnaise in a bowl. Adjust the seasoning with salt and pepper.

2. Make the chimichurri. Take all the herbs and mix with the extra virgin olive oil, the lime juice and the vinegar. Set aside.

3. To complete the dish, season the flank steak with salt and pepper. In a hot sauté pan, sear the steak for about 2-3 minutes on each side (for medium rare) and let it rest for 3 minutes. Slice the steak and top with watercress. To finish, drizzle the chimichurri over the steak and serve immediately. Serve potato salad on the side.