Chimichurri-Marinated Flank Steak with Crispy Grilled Potato Wedges and Blistered Green Beans

Finely mince 2 bunches of parsley, 1 bunch of cilantro, 1/4 cup oregano, 6 cloves of garlic, and 2 shallots. In a large bowl, whisk these herbs with 1/2 cup red wine vinegar, 1 tsp red pepper flakes, 1 cup olive oil, and 1 tsp salt to create the chimichurri.

Place 7 lbs of raw flank steak in a large container. Pour half of the chimichurri over the steak, ensuring it is fully coated. Season with 1 tbsp ground cumin. (Note: For best results, do this 4 hours before cooking).

Preheat the grill to high heat (450F), creating a direct heat zone and an indirect heat zone. Scrub 8 russet potatoes and cut each into 8 even wedges. Toss wedges in a large bowl with 3 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.

Place potato wedges on the indirect heat zone of the grill. Close the lid and cook for 20-22 minutes, flipping once halfway through, until tender and crispy.

Remove the flank steak from the marinade and pat it thoroughly dry with paper towels to ensure a proper sear. Season both sides with salt and pepper.

Place the steak on the direct high-heat zone of the grill. Sear for 5-6 minutes per side for medium-rare. In the final 2 minutes of grilling, brush a small amount of fresh chimichurri over the meat.

While steak is cooking, trim the ends of 3 lbs of green beans. Heat a large cast-iron skillet directly on the grill or side burner with 2 tbsp olive oil.

Add the green beans to the hot skillet. Sauté for 4 minutes until blistered. Add 4 cloves of minced garlic and 4 tbsp unsalted butter. Cook for 1 more minute.

Remove beans from heat and immediately toss with the juice of 2 lemons and 1 tbsp honey to balance the acidity. Season with salt and pepper.

Remove the steak from the grill and let it rest for 8 minutes on a cutting board. Slice the steak thinly against the grain.

Serve the sliced steak drizzled with the remaining reserved fresh chimichurri alongside the crispy potato wedges and blistered green beans.