Churrasco in chimichurri sauce with roasted potatoes and mustard greens

This is a classic Argentinean way of having a "churrasco a la plancha"
(iron-grilled steak). The steak is covered in our version of chimichurri
sauce which adds tanginess to the beed. In order to enjoy the flavours of
this churrasco, we decided to make something very simple to go on the side.
All our vegetables used as from our CSA farm. The potatoes are roasted in
the oven with olive oil, Spanish paprika, dried oregano, Kosher salt and
freshly ground pepper. We cooked the mustard greens with corn, adding a
touch of butter and anchovies. Anchovies have such a bad reputation and it
is really sad that this is the case. They add another dimension of flavours
and we are starting to suspect that if people using in more creative ways,
anchovies would be a great addition to so many dishes.