Heat grill to medium. Place the parsley, oregano, and garlic in the bowl of a food processor and pulse until roughly chopped. Add the vinegar, oil, cayenne, and 1/2 tsp of the salt and pulse to combine; set aside. Season the steak with the remaining salt and the pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 cup of the herb sauce. Place them on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side. Divide the steak and potatoes among individual plates and serve with the remaining herb sauce on the side.
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 550.4mg||19 %|
|Potassium 647.8mg||17 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 30.6g|
|Protein 3.2g||5 %|
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Calories per serving: 219
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