24 oz beef steak (sirloin, flank, or skirt steak would all be
6 large red-skinned or Yukon Gold potatoes, sliced 1/4-inch thick
Olive oil (several tablespoons)
2 teaspoons each: kosher salt and fresh black pepper
Remove the meat from the refrigerator and allow it to come to room temperature. Drizzle on a few teaspoons of olive oil, and sprinkle with salt and pepper on both sides. Place the sliced potatoes in a large bowl, drizzle on some olive oil and season with salt and pepper. Toss the potatoes with your hands to make sure all of the slices are coated.
Preheat your grill to HIGH.
For the chimichurri:
4 Tbsp lemon juice
1/4 cup red wine vinegar
1/4 cup red wine
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped fresh oregano
1/4 tsp red pepper flakes
1/2 cup minced fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Combine all (except the oil) of the chimichurri ingredients in a bowl, and stir with a wooden spoon until the ingredients have combined. Add the oil and mix well. Store unused portion in a jar in the refrigerator. Shake well before serving.
When the grill is hot, cook the meat for 5 minutes per side (more or less, depending on the cut or thickness). Remove from heat and set aside.
Place the potato slices in a single layer on the grill. Cook for 3-4 minutes per side, or as needed until the potatoes are tender but not falling apart.
Slice the meat and arrange on a platter with the potato slices. Pour some of the chimichurri sauce over both the meat and potatoes while they are still a bit warm; the potatoes and meat will absorb a bit of the vinegar. Pass the rest of the sauce to be added at the table.