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1
Put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag.
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2
Seal bag tightly and shake to mix Chimichurri sauce.
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3
Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close.
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4
Refrigerate at least 30 minutes, or up to 2 hours, turning bag one time.
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5
Meanwhile, place a wire cookling rack over paper towels.
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6
Cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices.
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7
Bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
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8
Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack.
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9
Lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured.
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10
Remove steak from sauce.
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11
Boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm.
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12
Meanwhile, coat grill pan with veggie spray and set over medium high heat.
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13
Cook steak and potatoes until steak is done to taste, 3 to 4 minutes on each side for medium rare, 4 to 5 minutes for medium; and potatoes are crispy, about 4 minutes per side.
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14
Thinly slice steak across the grain.
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15
Divide potato and steak slices among 4 plates.
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16
Spoon about 2 tablespoons warm Chimichurri sauce over each serving.
