Dinner

Fraldinha com Chimichurri Verde e Batata Brava

Name: Fraldinha com Chimichurri Verde e Batata Brava
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 beef flank steak (about 400g), trimmed, room temperature; 2 tablespoons olive oil, divided; 1 teaspoon sea salt; ½ teaspoon black pepper; 300g waxy potatoes, unpeeled, cut into ¾-inch cubes; neutral oil for frying (about 1 cup); 1 cup fresh parsley leaves, roughly chopped; ¼ cup fresh cilantro leaves; 3 cloves garlic, minced; ½ cup neutral oil (for chimichurri); 3 tablespoons red wine vinegar; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; ¼ teaspoon sea salt (for chimichurri); fleur de sel for potatoes

A tender, marbled beef flank steak—grilled until charred outside and rosy within—sits atop a bed of crispy, golden potato cubes finished with fleur de sel. Fresh parsley chimichurri spiked with garlic and vinegar sings across the plate.

685calper serving 48gprotein 32gcarbs 41gfat 12min prep 16min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this