Oven-roasted vacío (flank) with potatoes and chimichurri

Ingredients for 4 portions

• 1.5 kgFlank steak
• to tasteSalt, coarse
• to tasteBlack pepper
• 1 kgPotato, in wedges
• 2Yellow onions, in wedges
• 2 tbspRapeseed oil, for the potatoes
• 6 tbspParsley, finely chopped
• 3 clovesGarlic, finely chopped
• 1 tbspOregano
• 3 mlChili flakes
• 1 tspPaprika
• 3 tbspVinegar
• 6 tbspRapeseed oil, for the chimichurri

Method

1. Make the chimichurri: mix the parsley, garlic, oregano, chilli flakes, paprika, vinegar, oil and a pinch of salt in a jar. Leave it to stand while the meat cooks.
2. Heat the oven to 180 °C. Season the vacío with coarse salt and pepper and lay it in a large roasting tin, fat side up. Cover with foil.
3. Roast for 1 hour.
4. Meanwhile, peel the potatoes, cut into wedges and toss with the onions, oil and salt.
5. Remove the foil, turn the oven up to 200 °C, arrange the potatoes and onions around the meat and roast for 50 minutes, turning the potatoes once, until the vacío is browned and crisp outside and the potatoes are golden.
6. Leave the meat to rest for 10 minutes.
7. Slice the vacío thickly across the grain and serve with the potatoes, onions and chimichurri.

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