Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes

INGREDIENTS

• Sea salt
• Finely ground black pepper
• Drizzle extra-virgin olive oil
• Drizzle balsamic vinegar
• Crushed red pepper
• 1/2 cup finely chopped fresh parsley leaves
• 2 tablespoons chopped garlic
• 3 tablespoons red wine vinegar
• 2 pound peeled white potatoes, cut into 1/4-inch by 4-inch fries, blanched
• 3/4 cup olive oil
• 1/2 chopped onions
• Salt
• 4 cups assorted baby greens, cleaned and patted dry
• 2 pounds Argentinean Beef Flank or Skirt steak