Steak, Potatoes and Green Beans with Chimichurri Sauce

Directions

• Step one

  Vegetables: Preheat oven to 450°F (230°C). Spray large baking sheet with grilling spray.

• Step two

  In medium microwave-safe bowl, microwave green beans on HIGH for 3 minutes or until defrosted; drain. Transfer beans to another medium bowl and toss with oil and salt.

• Step three

  Spread potatoes wedges and onions on one half of prepared baking sheet in an even layer. Spread green beans mixture on other half.

• Step four

  Roast vegetables for 22 to 26 minutes or until green beans are lightly browned.

• Step five

  Chimichurri sauce: Meanwhile, into mini food processor, add garlic and parsley; process until finely chopped. Add vinegar, oregano, hot pepper flakes, 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper; pulse to combine. Pour in oil and process until well blended, about 30 seconds. Transfer chimichurri to small serving bowl.

• Step six

  Spray cold grates of grill with grilling spray and preheat to medium-high. Season steaks with remaining salt and remaining pepper. Grill, turning once, for 8 to 10 minutes for medium (145°F/ 64°C) or to desired doneness. Let meat rest for 10 minutes.

• Step seven

  Transfer roasted vegetables to serving platter. Slice steak into thick slices and arrange over vegetables. Drizzle half the chimichurri sauce over steak, potatoes and green beans, and serve with remaining sauce on the side.