Flank steak with fried potatoes
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 25 G., saturated fats G., proteins 35 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 480, total fat 25 G., saturated fats G., proteins 35 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.
Flank steak (beef flank) with fried potatoes - detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 500-700 g beef flank steak (trimmed flank)
- 700 g red-skinned potatoes
- 1 cup fresh parsley
- 1 large green onion, coarsely chopped
- 1 small jalapeño pepper, seeded and coarsely chopped
- 1 clove garlic, minced
- Finely grated zest and juice of 1/2 lemon
- 1/4 cup olive oil
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Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and simmer until tender, 15 to 20 minutes. Drain.
- In a food processor, combine the parsley, green onion, jalapeño, garlic, lemon zest and juice, 2 tablespoons olive oil, and 1/2 teaspoon salt until finely chopped. Transfer to a small bowl.
- Heat a large skillet over high heat and add 1 tablespoon of olive oil. Season the steak with salt and pepper. Add the steak to the skillet and sear until browned, 5 to 6 minutes per side. Transfer the flank steak to a cutting board and let it rest for 5 minutes.
Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; lightly crush the potatoes with a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper. - Slice the flank steak thinly across the grain. Top with parsley sauce and serve with potatoes.
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