Dutch · Stovetop
Dutch sauerkraut and potato mash
Potatoes, tangy sauerkraut, browned onions and bacon make a hearty mash to serve with sausage. Cooking the potatoes separately makes their texture easier to control.
Argentine-inspired · FROM THE FDR RECIPES KITCHEN
Flank steak with chimichurri
Thin slices of grilled flank steak meet a sharp parsley-and-garlic sauce. Reserve the serving sauce before any marinade touches the raw meat.
Make it at home.
Ingredients
Step by step
Step 1
Mix the oil, vinegar, parsley, oregano, lemon juice and garlic. Divide between two bowls. Refrigerate one portion for serving.
Step 2
Put the steak and the other portion in a covered nonreactive container. Refrigerate for 2 hours.
Step 3
Heat a grill to medium-high. Lift the steak out, let excess marinade drip off and discard the used marinade.
Step 4
Grill, turning once, until the thickest part reaches at least 145°F (63°C). Timing varies with thickness; begin checking after about 4–5 minutes per side.
Step 5
Rest for at least 3 minutes, then slice thinly across the grain. Serve with the reserved clean sauce.
Kitchen guide: Sauté without steaming everything in the pan
About this recipe
Adapted from archive recipe 819. The conflicting herb list is reconciled, acid is reduced and raw-meat marinade is kept separate from serving sauce.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
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