Steak with Argentenian Herb Sauce

Y'all know my family LOVES red meat. Both my girls are serious steak eaters. Although I feed them mostly chicken and fish (with lots of fresh vegetables, much to their chagrin), they still long for steak. We usually reserve "steak night" for weekends, and since my girls have expensive tastes and prefer a filet to any other cut of meat, I had to get creative. I have found with the right seasoning, dry rub and meat tenderizer that a lean flank steak can be a great weeknight treat for my meat lovers! 

The secret to keeping this cut of meat tender is to
use meat tenderizer and allow the steak seasoning
to do it's work.  We prefer ours medium rare and the
juices are seared inside.  So tasty!

The best part of this meal is making a little extra so we can have an easy steak & potatoes pizza as a dynamic do-over.  Here's what to do:

INGREDIENTS
2 lbs. of LEAN flank steak
Meat tenderizer
1 large clove of garlic, pressed or minced
1-2 T. of McCormick Grill Mates Montreal Steak Seasoning

(ARGENTINE HERB SAUCE INGREDIENTS)
1 c. packed fresh flat-leaf parsley leaves
1 c. packed fress cilantro leaves
1 large clove of garlic (use 2 if they are small)
3 T. Olive Oil
2 T. White Wine Vinegar
1/4 tsp.dried oregano
1/4 tsp. crushed red pepper

DIRECTIONS

1. Sprinkle steak with meat tenderizer on both sides. Rub 1 to 2 T. of the Montreal Steak Seasoning, along with the crushed garlic, into the meat. Seal in a large ziplock bag or plastic tub. Store overnight in the refrigerator. Take out 30 minutes prior to cooking to allow meat to come to room temperature.
2. Grill to desired doneness, but I recommend cooking no longer than medium. (We prefer ours medium rare, but that's really personal preference)
3. To prepare the herb sauce, combine parsley, cilantro and garlic in the blender adn pulse until finely chopped. Add oil, vinegar, oregano, red pepper and 1/8 tsp of both salt and fresh ground pepper, pulse to blend.
4. Serve with roasted potatoes and steamed broccoli. (And don't forget the wine. I suggest a full-bodied red)

I serve this with rustic cowboy potatoes.  Sometimes I do the traditional roasted rosemary potatoes, but these are so tasty and go great on that dynamic do-over pizza.

Wish I had a pic of just the potatoes, but you can see
how wonderful the whole meal looks here. 
Broccolini was a delicious as well.  : )

1 bag of baby red potatoes (or new potatoes)
1 onion, chopped into large chunks
2 garlic cloves, pressed
1 T. Adams Best Southwest Ancho Rub
1/2 tsp. salt and cracked black pepper to taste
1 T. olive oil
2 T. fresh chopped parsley

Preheat your oven to 425.  Slice the small red potatoes into rounds about 1/4 " thickness.  It doesn't have to be exact, but you want the thickness to be about the same so they cook evenly.  Toss the potatoes with the onion, garlic, southwest seasoning, salt & pepper, olive oil and parsley.  Turn out onto a baking sheet that has been sprayed with non-stick cooking spray.  Bake for 20 minutes, or until the edges are browned.