Roast the Potatoes
Ingredients
Olive oil
½ cup
Salt and pepper
Chimichurri sauce
1/2 cup
Directions
- Preheat oven to 400°F.
- Toss potato wedges with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes until golden and crispy.
- Drizzle potatoes in chimichurri sauce.
- Grill steak and onions to desired temperature and color.
- Allow to rest, wrapped in foil.
Ingredients
4 large poached
Flank steak, seasoned with salt and pepper
8 oz
Baby spinach
4 cups
Grape tomatoes, halved
8
Red onion, sliced into wedges and grilled
1 small
Crumbled blue cheese
4 oz
Black pepper to taste
Red Pepper flakes to garnish
Directions
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl, then gently slide into the water.
- Poach for 3–4 minutes until whites are set but yolks are runny.
- Remove with a slotted spoon and drain on paper towels.
- Garnish with black pepper and red pepper flakes.
- Place baby spinach at bottle of the bowl.
- Top with blue cheese, tomatoes, grilled steak, grilled onions, roasted potatoes and poached eggs.
- Drizzle steak with chimichurri sauce.
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