Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Flank Steak with Peanut Sauce
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 103 milligrams
- Sodium
- 695 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 40 grams
Inspired by Mexico’s salsa de cacahuate, this version is slightly pared down in its use of chiles. Creamy, nutty and mildly spicy, it would also work well as a condiment for pork, chicken or as a topping for tacos or a grain bowl. It keeps well in the fridge for a week or more.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 103 milligrams
- Sodium
- 695 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 40 grams
Ingredients
Directions
- Put a rimmed baking sheet on the top and bottom oven racks; preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon cumin and 1/2 teaspoon salt. Transfer to the bottom hot baking sheet and roast, flipping once, until tender, 22 to 25 minutes.
- Meanwhile, heat a large cast-iron skillet over high heat. Add the chiles, tomato and garlic and cook until the chiles are pliable, 1 to 2 minutes. Remove the chiles to a bowl and add 1 cup very hot water. Continue charring the tomato and garlic, 5 more minutes; remove to a plate. Add the peanuts to the skillet and cook 30 seconds to 1 minute. Add to the tomato and garlic.
- Brush the steak with olive oil; season with salt and pepper. Add to the skillet and sear 2 minutes per side. Place on the top hot baking sheet and roast 5 to 6 minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes.
- Peel the garlic. Drain the chiles, reserving the soaking water. Add the garlic and chiles to a blender along with the tomato, peanuts, lime juice, agave, oregano, 1/2 teaspoon salt, and the remaining 1 tablespoon olive oil and 1 teaspoon cumin. Puree, adding enough of the soaking liquid to make a smooth sauce.
- Slice the steak and drizzle with some sauce. Serve with the sweet potatoes, lime wedges and extra sauce on the side.
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