Char-grilled flank steak with crisp potatoes and salsa verde

AT A GLANCE

  • Serves 4 people

  • 500 gm scrubbed sebago potatoes, thinly sliced
  • 3 garlic cloves, thinly sliced
  • Finely grated rind of 1 lemon
  • 70 ml olive oil
  • 1 flank steak, about 800gm, at room temperature
  •  
  • Salsa verde
  • 1 cup (firmly packed) flat-leaf parsley, finely chopped
  • 1 tbsp capers in vinegar, drained
  • 4 anchovy fillets
  • 1 tsp Dijon mustard
  • 185 ml (3/4 cup) olive oil
01   Preheat oven to 220C. Toss potato, garlic, lemon rind and 50ml oil in a roasting pan to combine, spread out in a thin layer and roast until golden and crisp (15-20 minutes).
02   Meanwhile, heat a char-grill pan to high. Brush steak with remaining oil, season generously to taste and grill, turning once, until browned and cooked to your liking (4-5 minutes each side for medium-rare). Set aside to rest for 10 minutes.
03   While the meat rests, make the salsa verde. Process parsley, capers, anchovies and mustard in a food processor, add oil, lemon rind and juice and process to a fine purée, then season to taste.
04   Slice meat thinly across the grain and serve with crisp potatoes and salsa verde. Finely grated rind and juice of ½ lemon, or to taste.

Topics:

CAPERS, ANCHOVIES, POTATO, STEAK, STEAK, WINTER, FAST

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , VANESSA AUSTIN

FEATURED IN

Aug 2016

Aug 2016

View Full Site