Flank Steak with Smashed Potatoes

Name: Flank Steak with Smashed Potatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds baby red-skinned potatoes; Kosher salt; 1 cup fresh parsley; 1 scallion, roughly chopped; 1 small jalapeno pepper, seeded and roughly chopped; 1 clove garlic, smashed; Finely grated zest and juice of 1/2 lemon; 1/4 cup extra-virgin olive oil; 1 1/4 to 1 1/2 pounds flank steak; Freshly ground pepper

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Nutrition Info

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Ingredients

1 1/2 pounds baby red-skinned potatoes

Kosher salt

1 cup fresh parsley

1 scallion, roughly chopped

1 small jalapeno pepper, seeded and roughly chopped

1 clove garlic, smashed

Finely grated zest and juice of 1/2 lemon

1/4 cup extra-virgin olive oil

1 1/4 to 1 1/2 pounds flank steak

Freshly ground pepper

Directions

Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain.
Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside.
Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.