Grilled Steak Salad with Chimichurri Dressing

Prep time :--15 minutes --Grill 15 minutes --Roast at 425* for 25 minutes

; let rest 10 minutes

3-----------------tablespoons plus 2 teaspoons olive oil

1 3/4----------- tablespoons red wine vinegar

3/4 -------------cup fresh parsley

2-----------------tablespoons fresh oregano

2-----------------cloves garlic , roughly chopped

1/4---------------teaspoon red pepper flakes

1------------------teaspoon salt

1 ------------------p0und beef tenderloin

1-------------------pound fingerling potatoes

3------------------medium red onions , sliced into 1/2-inch rounds

10---------------- cups watercress (three large bunches) trimmed

1------------------head boston or butter lettuce , torn into pirces

1) --- heat oven to 425*F. Heat frill or grill pan to medium-high

2)--- In a food processor , combine 3 tablespoons of the olive oil , vinegar , parsley , oregano , garlic . pepper flakes and 1/2 teaspoon of the salt . process until well combined . Rub 1 tablespoon of the chimichurri dressing on beef. Grill 2 minutes per side , turning 3 times , for a total of 8 minutes . Meanwhile toss potatoes in remaining 2 teaspoons olive oil andremaining 1/2 teaspoon salt and place on a baking sheet.

3) Tranfer beef to a second baking sheet abd roast with potatoes at 425* for 20 to 25 minutes . Beef should reach 135* for medium-rare and potatoes should be fork tender .Allow beef to rest 10 minutes before slicing . Meanwhile grill onion slices 2 to 3 minutes per side .

4) Arrange watercress and lettuce on a plate with slice beef , potatoes and onions . Pour remaining chimichurri over beef .

Tip : Can use as a main dish for dinner or company buffet .