Flank Steak And Potatoes Recipes

FLANK STEAK WITH SMASHED POTATOES

Steps:

• 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.

GARLIC BUTTER STEAK AND POTATOES SKILLET

Steps:

• Preheat oven to 400 degrees. In a small bowl combine butter, garlic, and dried herbs and set aside. Season steaks generously with salt, pepper, and garlic powder on both sides.
• Place skillet over medium-high heat and drizzle with oil. Sear steaks for 2-3 minutes one each side until nice and browned. Transfer to a plate and set aside.
• Add potatoes to the skillet, season generously with salt, pepper, and garlic powder and saute 3-5 minutes until browned. Push potatoes to one side of the pan and return steaks to the other side of the pan.
• Transfer to oven and cook for 15-20 minutes until potatoes are fork-tender and steak is cooked to your preferred doneness.
• Immediately after removing from oven, place a dollop of the garlic butter on each steak and the rest on the potatoes and let it melt over the food before stirring the potatoes to coat in butter and then topping with chopped thyme and parsley before serving.

FLANK STEAK WITH TWICE BAKED FINGERLING POTATOES

Steps:

• In a bowl, mix together vinegar, oil, rosemary, garlic, lemon juice and salt and pepper blend. Put the steak in an 8 by 12-inch casserole dish and generously coat with the vinegar mixture. Allow to marinate for 30 minutes to 1 hour in the refrigerator.
• Preheat an outdoor grill or indoor grill pan.
• Remove the steak from the marinade, straining excess marinade from the steak. Removing the excess marinade will prevent flaming, or charring of the steak during cooking. Put the steak on the grill, and cook over high heat, about 8 to 9 minutes per side. Remove the steak from the grill to a cutting board and let rest, about 5 minutes, before cutting. Slice the steak on the bias, top to bottom, against the grain, 1/4-inch thick. Arrange the steak over the potatoes on a serving platter and serve.
• Preheat oven to 400 degrees F.
• In a large bowl, mix together the oil, 1 teaspoon of parsley, the garlic, onion, and salt and pepper blend. Add the potatoes and toss to coat. Transfer the seasoned potatoes onto a baking sheet and roast until the onions are soft to touch, about 20 minutes. Remove the potatoes from the oven and set aside. In a large bowl combine the truffle oil, cheese, remaining parsley and thyme. Add potatoes and toss to coat evenly. Return the potatoes to the baking sheet and roast for additional 20 minutes.

MARINATED GRILLED FLANK STEAK WITH BLT SMASHED POTATOES

Steps:

• Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
• Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
• Heat a grill pan or outdoor grill to high heat.
• Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
• Grill flank steak 6 to 7 minutes on each side.
• Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
• Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
• Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

FLANK STEAK AND POTATOES

Steps:

• Boil califlower for 10-12 minutes.
• Boil potatoes until done.
• Add buttermilk as mixing together the califlower and potatoes.
• Preheat grill pan/ grill to medium heat.
• Mix rosemary, salt and pepper together.
• Rub steaks with spice combination.
• Grill on either side for 3-5 minutes, more if you like it more well-done.
• Remove steaks and allow to set.
• Pour in about 1/4 cup of balsamic vinager into pan and allow to cook out the seasonings.
• Slice steak against grain.
• Pour vinegar mixture over potatoes and steak.
• Dive in!