Marinate the Flank Steak

In a large bowl or ziplock bag, whisk together the lime juice and zest, paprika, chili powder, chipotle powder, and garlic. Add the flank steak and rub on the mixture to thoroughly coat. Leave at room temperature for 1 hour to marinate.

Chimichurri Prep

Turn the broiler to high, with the rack in its highest position. Place the chimichurri jalapeño and poblano peppers onto a baking sheet. Place under the broiler and cook for about 1 minute until charred on one side. Flip over and cook an additional minute. Remove and set aside.

Make the Spanish Potatoes

Preheat the oven to 350°

In a medium bowl, combine the Spanish potato ingredients: tomato paste, paprika, chili, cayenne, garlic powder, salt, lemon juice, and olive oil. Add the potatoes and, using your hands, thoroughly coat the potatoes. Spread out on a baking sheet and bake for 40 minutes. 5 minutes before finished cooking, squeeze the half of lemon over the potatoes.

Make the Chimichurri Sauce

Meanwhile, prepare the chimichurri sauce. Carefully slice around the top of the poblano to pull the bundle of seeds out; discard. Cut off the jalapeño stem and discard. Then in a small food processor, add the poblano and jalapeño peppers, cutting into quarters if necessary. Add in a handful of cilantro, the juice of one lime, the olive oil, garlic cloves, and salt. Blend until smooth. Set aside.

Make the Mexican Corn Salad

In a large frying pan, melt the butter. Add the red pepper, onion, jalapeño, and garlic. Cook until just starting to tenderize ~ about 5 minutes. Add the frozen corn, chili powder, and a light sprinkle of salt and pepper, or to taste. Stir to combine. Continue to cook until the corn is heated through ~ about another 5 minutes.

Cook the Flank Steak

15 minutes before the potatoes are done cooking, cook the flank steak. Heat a seasoned cast iron pan over medium heat. When hot, add the flank steak. Cook about 6 minutes per side for medium rare. It may take a minute longer per side if the cut is particularly thick. You can check the inside by cutting a small bit in the center to check color.

Once the meat has reached your desired doneness, remove from the pan and let rest on a cutting board until the potatoes are done. When ready, cut slices against the grain.

Plate the potatoes, Mexican corn salad, and flank steak with a side of chimichurri sauce.

Serve immediately! Enjoy!