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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Flank Steak and Basil Roasted Potatoes Recipe

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This recipe for Flank Steak and Basil Roasted Potatoes is from Fishman Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
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 1½ lbs. each)

For potatoes:
5 lbs. red skinned new potatoes
1 Tbs. minced garlic
¾ cup olive oil
½ cup coarsely chopped basil
2 tsp. coarse salt
black pepper
Directions:
Directions:
1. Preheat oven to 350º.
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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