Flank Steak with Herb Sauce and Three Cheese Waffle Hash Browns
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1132
- Total Fat
- 86
- Saturated Fat
- 30
- Carbohydrates
- 39
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 52
- Cholesterol
- 202
- Sodium
- 1182
- Total: 50 min (includes resting time)
- Active: 40 min
Ingredients
Herb Sauce:
1 cup chopped fresh herbs, such as basil, mint, cilantro and parsley
2/3 cup olive oil
1/4 cup red wine vinegar
1 serrano chile pepper, seeded and finely chopped
1 garlic clove, finely grated
1/2 shallot, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Three Cheese Waffle Hash Browns:
5 cups frozen shredded hash brown potatoes, thawed
6 tablespoons salted butter, melted
1/2 cup shredded Cheddar
1/2 cup shredded pepper jack cheese
1/2 cup shredded mozzarella
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the waffle iron
Flank Steak:
1 1/2 pounds flank steak
Kosher salt and freshly ground black pepper
Directions
- For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Set aside.
- For the three cheese waffle hash browns: Preheat a waffle iron to medium.
- Toss the shredded potatoes in a bowl with the melted butter, the three cheeses and the salt and pepper. Mix until well combined.
- Spray the top and bottom of the waffle iron well with cooking spray. Put a mounded cup of the potato mixture (about 1 1/4 cups worth) in each well and gently pat down. (They will start to sizzle.)
- Close the waffle iron and cook until the hash browns are golden brown and crispy; time will vary based on your waffle iron, but it will take roughly 12 minutes. (Check on them occasionally to make sure they aren't burning.) Use a butter knife or fish spatula to gently and very carefully remove the hash browns. They are very fragile when they are hot and just out of the iron.
- For the flank steak: Meanwhile, preheat a grill or grill pan to medium-high. Pat the steak dry and sprinkle liberally with salt and pepper. Grill the steak for about 5 minutes on each side for medium-rare. Set on a cutting board to rest for 10 minutes.
- Thinly slice the steak against the grain. Divide the hash browns and steak among 4 plates and drizzle the steak with the herb sauce.