Flank Steak with Smashed Potatoes
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 90 milligrams
- Sodium
- 240 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 4 grams
- Protein
- 35 grams
- Sugar
- 3 grams
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 90 milligrams
- Sodium
- 240 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 4 grams
- Protein
- 35 grams
- Sugar
- 3 grams
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.
