Grilled Flank Steak with Mustardy Potato Salad
Grilled Flank Steak with Mustardy Potato Salad requires approximately 30 minutes from start to finish. One serving contains 446 calories, 35g of protein, and 18g of fat. This recipe serves 4 and costs $4.45 per serving. If you have flank steak, bell pepper, olive oil, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1565 people have made this recipe and would make it again. It works well as a pretty expensive main course. It is brought to you by Delish. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Overall, this recipe earns a great spoonacular score of 100%. Try Grilled Flank Steak Salad, Caprese Salad with Grilled Flank Steak, and Flank Steak, Arugula & Potato Salad for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 tbsp. apple cider vinegar
Black pepper
1/4 c. chopped chives, plus additional for garnish
1 1/4 lb. flank steak, cut into 2 pieces
1 tbsp. Grainy mustard
1 tsp. ground coriander
kosher salt
1 1/2 lb. small new potatoes, halved if large
3 tbsp. extra-virgin olive oil
Equipment:
steamer basket
pot
bowl
kitchen thermometer
frying pan
cutting board
Cooking instruction summary:
Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil and cook potatoes until tender, 15 to 18 minutes. Drain and transfer to a large bowl. Toss with chives, mustard, vinegar, and 1 tablespoon oil. Season with salt and pepper.Meanwhile, cook steak. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season steak with coriander and season with salt and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part reads 130 F for medium rare, about 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then slice. Serve with potatoes and garnish with chives.
Step by step:
1. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil and cook potatoes until tender, 15 to 18 minutes.
2. Drain and transfer to a large bowl. Toss with chives, mustard, vinegar, and 1 tablespoon oil. Season with salt and pepper.Meanwhile, cook steak.
3. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season steak with coriander and season with salt and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part reads 130 F for medium rare, about 3 to 4 minutes per side.
4. Transfer to a cutting board and let rest 5 minutes, then slice.
5. Serve with potatoes and garnish with chives.
Nutrition Information:
covered percent of daily need
