Argentine Style Flat Iron Steak and Potatoes

Ingredients:

1 Flat Iron Steak, Grilled to desired Temperature.

Sweet Chile Mashed Potatoes:

3 Russet Potatoes, Simmered until tender
1 cup Heavy Cream
½ lb Butter, Unsalted
Salt
2 Tablespoons Sriracha (or hot sauce of your choosing)
1 Tablespoon Honey

Chimichurri Sauce:

1 bunch Cilantro, Chopped Fine
1/2 bunch Parsley, Chopped Fine
2 Shallots, Minced
3 Garlic Cloves, Minced
1 pinch Crushed Red Pepper
2 Lemons, Juiced
2 Tablespoons Red Wine Vinegar
1/2 cup EVOO
To Taste Salt and Pepper

INSTRUCTIONS:

Set your grill to medium-high heat.Remove your steak from the refrigerator and season generously on both sides with kosher salt and ground black pepper. Let your steak sit, while seasoned, at room temperature for 10 minutes. Place your steak on the grill on one side for 4 minutes, rotating by 45 degrees every minute. Flip the steak and repeat the last step on the second side. Remove from the heat and rest on a rack for 5 minutes to allow the juices to redistribute. Slice thinly on a slight bias and finish with some flaky salt.

Mix together all ingredients for your chimichurri into a mixing bowl. Taste for seasoning and adjust if needed. Set the chimichurri to the side for now.

Peel your potatoes, cut them into eights and place them all into a large pot. Cover it with water, and a couple pinches of salt and place on medium heat.Simmer the potatoes until fully tender, strain off all the water, then smash the potatoes in the pot to desired consistency. Add the hot sauce, cream, butter, honey and a couple pinches of salt, and mix all together until fully incorporated. Feel free to add more spice if you would prefer. Serve the sliced flat iron steak with the mashed potatoes and chimichurri sauce for a tasty South American comfort dish.