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Char-grilled flank steak with crisp potatoes and salsa verde

Serve four with this combination of roasted lemon and garlic potatoes, grilled beef and fresh salsa verde.
Char-grilled flank steak with crisp potatoes and salsa verde

Char-grilled flank steak with crisp potatoes and salsa verde

William Meppem

Ingredients

Salsa verde

Method

Main

1.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).
2.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.
3.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.
4.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.

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