Awesome Grilled Flank Steak - with Gaucho Sweet Potatoes and Rustic, Charred Caesar Salad

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

Start by marinating the flank steak with cilantro, chili, lime juice, mint, and other spices.

Zest one lime and add the zest to a food processor.

Juice the lime using a fork and add the juice to the food processor.

Remove seeds from the chili pepper, chop it in half, and add it to the food processor.

Smash and chop two cloves of garlic, adding them to the food processor.

Add a handful of fresh cilantro to the food processor, roughly chopped.

Add a few leaves of fresh mint to the food processor.

Add a little paprika and a touch of dried oregano to the food processor.

Add about a teaspoon of fresh cracked black pepper and about a teaspoon and a half of salt to the food processor.

Pour in about 1/4 cup of extra virgin olive oil and about 1/8 cup of red wine vinegar into the food processor.

Pat the flank steak dry and place it in a plastic zipper bag.

Pour the marinade over the flank steak in the bag, seal it, and refrigerate for 1 to 8 hours.

Wrap sweet potatoes and red yams in foil with olive oil and salt.

Wrap a whole onion in foil with olive oil and salt.

Place the wrapped sweet potatoes, onion, and whole lemons directly onto the coals of the grill.

Prepare the Caesar dressing by combining four anchovy fillets packed in oil, lemon juice, and egg yolks in a bowl.

Smash a clove of garlic and chop it to create a paste with a pinch of salt and the anchovies.

Add the garlic-anchovy paste to the bowl with the egg yolks.

Add a pinch of salt, a teaspoon of Dijon mustard, and freshly cracked black pepper to the bowl.

Whisk the mixture while slowly adding about 1/4 cup of olive oil to emulsify the dressing.

Taste the dressing to check for flavor and consistency, adjusting as necessary.

Add grated Parmesan cheese to the dressing for creaminess and flavor.

After marinating, prepare the grill by spreading coals to create a hot side.

Check grill heat by holding your hand over it; if you can't hold it for more than 3 seconds, it's ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens