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Flank Steak and Basil Roasted Potatoes Recipe

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This recipe for Flank Steak and Basil Roasted Potatoes, by , is from Fishman Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lauren Fishman


Flank Steak:
⅔ cup dry red wine
⅔ cup soy sauce
6 large cloves garlic, smashed
⅓ cup chopped flat leaf parsely
black pepper, to taste
2 flank steaks (about 1 lbs. each)

For potatoes:
5 lbs. red skinned new potatoes
1 Tbs. minced garlic
cup olive oil
cup coarsely chopped basil
2 tsp. coarse salt
black pepper

1. Preheat oven to 350.
2. Scrub the potatoes and prick each 3-4 times with a fork. Place in a single layer on a shallow roasting pan and bake for 2 hours. Cute each potatoes in half.
3. Toss potatoes with remaining ingredients in a large bowl. Let rest for 30 minutes before serving.
4. While potatoes are baking combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat well with the marinade.
5. Marinate the steaks, covered in the fridge for 30 minutes, or overnight, turning once. Remove from the marinade and pat dry.
6. Grill the steaks over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes.
7. To serve, slice thinly on the diagonal and arrange on a board or platter.




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