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Flank steak with smashed potatoes Recipe

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This recipe for Flank steak with smashed potatoes, by , is from As Seen In Food Network Magazine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Mazza

Category:
Category:

Ingredients:  
Ingredients:  
1 pounds baby red-skinned potatoes
Kosher salt
1 cup fresh parsley
1 scallion, roughly chopped
1 small jalapeno pepper, seeded and roughly chopped
1 clove garlic, smashed
Finely grated zest and juice of lemon
cup extra-virgin olive oil
1 to 1 pounds flank steak
Freshly ground pepper

Directions:
Directions:
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 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. v

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30min

 

 

 

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