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)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.
Serves 2-4.
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