Argentine-British Fusion Steak

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A tender flank steak marinated in chimichurri, served with rosemary-roasted potatoes, blending Argentine and British flavors. This beef recipe, ready in about 65 minutes, pairs flank steak, olive oil, red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, trimmed flank steak
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/4 cup, finely chopped fresh parsley
• 1 tbsp, finely chopped fresh oregano
• 2 cloves, minced garlic
• 1/4 tsp red pepper flakes
• 2 lbs, cubed into 1-inch pieces potatoes
• 1 tbsp, chopped rosemary
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/4 cup chopped parsley, 1 tbsp chopped oregano, 2 minced garlic cloves, and 1/4 tsp red pepper flakes to make chimichurri. Rub the mixture evenly over 1 lb flank steak and let marinate for 30 minutes at room temperature.
2. Step 2: Preheat oven to 400°F (200°C). Toss 2 lbs cubed potatoes with 1 tbsp chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and crispy.
3. Step 3: Heat a skillet over high heat. Sear the marinated flank steak for 4 minutes per side for medium-rare, or until an internal thermometer reads 130°F (54°C). Rest for 10 minutes before slicing thinly against the grain.
4. Step 4: Serve the sliced steak over the roasted potatoes, drizzling with extra chimichurri for maximum flavor.