Ingredients:

• 4 russet Idaho® potatoes, cut into wedges
• 1 1/2 lbs flat iron steak
• Spinach / arugula (whatever greens you have on hand)
• 1/4 red onion, diced
• Cherry tomatoes, cut in half

 For the Chimichurri Sauce

• 1/2 cup parsley
• 2 cloves garlic, skins removed
• 1/4 red onion
• 1/2 teaspoons red pepper flakes
• 3/4 cup olive oil

Directions:

1. Clean and oil your grill grates. Preheat the grill for cooking. Turn one burner on high and the other two on low. If using charcoal, arrange heated coals on one side of the grill.
2. Meanwhile, pat the flat iron dry and season with salt and pepper. Allow to come to temperature while you slice the potatoes.
3. In a bowl, toss the potatoes in olive oil, salt and pepper. Place the wedges over indirect heat and allow to cook 8 to 10 minutes, until golden and seared with grill marks. Flip and cook for another 8 to 10 minutes. The wedges should be fork tender and golden. When you flip the potatoes, add the flat iron steak. Cook, flipping once halfway through to desired temperature.
4. Remove everything from the grill and wrap the steak in foil to rest.
5. Make the chimichurri sauce by adding the parsley, garlic, red onion, red pepper flakes and olive oil to a food processor or blender. Pulse a 8 to 10 times, until everything is chopped finely and mixed well. Spoon into a serving dish or airtight container, if making ahead.
6. Create the bowls. Arrange the spinach in a pile on the bottom of the bowl, with a mound to one side. Arrange the potato wedges around the outside. Sprinkle the red onion and cherry tomato over top. When rested, slice the flat iron steak thin and serve over each bowl. Drizzle chimichurri sauce over each. Season with additional salt and pepper, if desired.
7. Store additional chimichurri sauce in an airtight container for up to one week. It's amazing drizzled over eggs or as a dip for leftover potatoes.