Rating: 3 stars
31 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 10
  • 1 star values: 2

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Credit: Anna Williams

Recipe Summary

hands-on:
30 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove the steaks from the refrigerator and let sit at room temperature for 30 minutes. Heat oven to 450° F.

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  • Heat grill or a grill pan to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.

  • Toss the potatoes with 2 tablespoons of the oil and ¼ teaspoon each salt and pepper on 2 rimmed baking sheets. Roast, tossing once, until golden brown and tender, 15 to 18 minutes.

  • Meanwhile, combine the cilantro, parsley, garlic, chili, lemon juice, paprika, coriander, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a small bowl.

  • Season the steaks with ¼ teaspoon each salt and pepper. Grill, covered, turning once, until an instant-read thermometer registers 130° F, 5 to 7 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. Serve the steaks topped with the cilantro chili sauce and alongside the potatoes, with extra sauce for dipping.

Nutrition Facts

746 calories; fat 49g; saturated fat 16g; cholesterol 102mg; sodium 482mg; protein 41g; carbohydrates 32g; fiber 3g; iron 7mg; calcium 28mg.
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