Time: 40 min.
Complexity: easily
Servings: 4

A ranch dressing made with mayonnaise and sour milk, spices, and fresh herbs adds a wealth of flavor to this dish. This mixture is brushed on the flank steak before grilling, and it also accompanies the potato salad with celery and savory watercress. For a juicy, tender, and delicious steak, grill it whole in a hot skillet until medium-rare inside and crispy on the outside. Before serving, slice the meat thinly across the grain. Serve with potato salad and watercress.

Ingredients:

• 450 g red potatoes, cut into 2.5 cm cubes.
• 2 stalks celery, chopped
• 1/4 cup low-calorie mayonnaise
• 2 tablespoons Dijon mustard
• 1 tbsp extra-virgin olive oil + extra for drizzling
• 1/3 cup of sour milk or kefir
• 2 tsp Worcestershire sauce
• 1 teaspoon paprika
• 3 tablespoons chopped fresh chives
• 0.7 kg flank steak, trim off excess fat
• 1 bunch watercress, tough stems trimmed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red potatoes, potato, celery, mayonnaise, Dijon mustard, sour milk, kefir, Worcestershire sauce, paprika, chives, beef, watercress, ranch sauce

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Preparation:

Step 1
• Place the potatoes in a medium saucepan and cover with cold water. Season with salt. Bring to a boil and simmer until half-cooked, about 15 minutes. Drain and rinse the potatoes under cold water to cool, then transfer to a large bowl and add the celery.
Step 2
• Meanwhile, in a large bowl, combine the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika, and green onions. Spread 3 tablespoons of the sauce over the entire surface of the steak. Toss 1/2 cup of the dressing with the potatoes and celery; set the remaining dressing aside.
Step 3
• Sprinkle 1/2 teaspoon salt evenly over a large cast-iron skillet and heat over high heat for 5 minutes. Drizzle the skillet with a little olive oil (about 1/4 teaspoon). Add the steak and cook until well-browned, 4 to 5 minutes. Reduce heat to medium; flip the steak and cook until well-browned on the other side, another 4 to 5 minutes for medium-rare. Transfer the meat to a cutting board and let rest for 5 minutes, then slice thinly against the grain. Toss the watercress with the remaining dressing. Serve with the steak and potatoes.

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