Cleveland Vegetables Recipe List

La Boca

5800 Detroit Avenue, Cleveland, OH 44102

Grilled Flank Steak with Chimichuri, Asparagus & Potato Hash

Serves 4

Ingredients for Cilantro Marinade

1/4 cup fresh Cilantro Leaves & Stems
1 each Bay Leaf, crushed
1 tsp Cumin, ground
1 tsp Oregano, dried
1 tsp Thyme, dried
1 tsp Cracked Black Pepper
1 tsp Kosher Salt
2 tbsp Spanish Onion, diced
2 tbsp Garlic, chopped
1/ 4 cup White Wine Vinegar
4 oz Olive Oil

Ingredients for Chimichuri

6 each Cloves of Garlic, sliced
3 each Bay Leaves
2 each Jalapenos, chopped with seeds
1 1/2 tbsp Kosher Salt
1/2 cup fresh Parsley, minced
1/2 cup Flat Leaf Parsley, minced
1/2 cup fresh Oregano, minced
1/4 cup Distilled White Vinegar
1/3 cup Virgin Olive Oil

Ingredients for Potato Hash

4 each Redskin Potatoes, diced ¼ in (with skin)
4 each purple Peruvian Potatoes, diced ¼ in (with skin)

Ingredients for Asparagus

1 bunch Asparagus, bottom stems rem& skin peeled half way to tip

Ingredients for Flank Steak

2 1/2–3 lb Flank Steak, cleaned of excess fat

Method for Grilled Flank Steak with Chimichuri, Asparagus & Potato Hash

• Mix all of the ingredients of the cilantro marinade together and place the whole trimmed flank steak in the marinade for 4 to 5 hours.
• For the chimichuri, mix all ingredients together and allow a few hours to develop in flavor. The longer it sits, the better it will be. This also can be made a day in advance.
• For the potato hash, dice the potatoes and toss in a bowl with oil, salt, and pepper.
• Roast in a 350 º oven for about 40 minutes or until browned.
• Remove the steak from the marinade and cook on a hot grill. Cook to your desired temperature.
• Toss the asparagus in a touch of oil, salt, and pepper and lightly grill to wilt.
• Slice the flank steak thin and top with an excess amount of chimichuri and liquid.

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