Ingredients

(Preparation 45 minutes, cooking time 30 minutes)

For the Chimichurri butter:
3 cups curly parsley, chopped
1/8 cup fresh oregano, chopped, or a pinch of dried
10 cloves garlic, minced
1/4 cup cracked black pepper, coarsely ground
1 cup unsalted butter (2 sticks), cut into cubes, at room temperature
1/4 cup white wine vinegar
2 tablespoons salt

For steaks:
Two 1-pound flank steaks
Salt and pepper to taste

For sweet sotato sash:
6 medium-size sweet potatoes or bonaitos (white sweet potato), peeled
1/2 cup unsalted butter (1 stick), cubed
1/4 cup milk
1 teaspoon white pepper
1 teaspoon salt

One day ahead of serving time:

For chimichurri butter: Place chopped parsley, oregano, garlic and black pepper in food processor (or blender) and begin to blend, adding cubes of butter until mixture is smooth. Add vinegar and salt, a little at a time, until incorporated. Set 8 tablespoons aside to season steaks. Form the rest into a log, wrap in waxed paper and keep in refrigerator until ready to use.

For flank steaks: Score one side of each steak by cutting shallow lines or diamonds to tenderize meat. Season with salt and pepper and spread 2 tablespoons of chimichurri butter on each side of steaks. Cover and let sit in refrigerator overnight.

Next day:

Directions

For sweet potato mash: Peel sweet potatoes and place in a stockpot with cold salted water. Bring to a boil, then simmer for 20 to 25 minutes, or until tender. Combine butter and milk in a saucepan and bring to a simmer, allowing butter to melt. Turn off heat and set aside.

Drain sweet potatoes and mash either by hand or in a mixing bowl, adding the butter-milk mixture a little at a time. Add more milk for desired texture. Add salt and white pepper, taste and adjust seasonings as desired.

Preheat grill and grill flank steaks to desired doneness. Remove from grill and allow steaks to cool for a few minutes. Slice steak across the grain in 12-inch strips. Top with pats of reserved chimichurri butter and serve with sweet potato mash. Makes 6 servings.

Nutrition information per serving: 750 cal., 47 g fat, 46 g carbo., 37 g pro.