Tuesday, May 10, 2011

Deep South Eats: Flank Steak with Herbed Potatoes and Green Beans

Keeping it real with the plastic plate here folks - and the fact that this was a reheated plate of leftovers the day after I made it. This was such a wonderful meal. After cooking it once there are a few things I would change for the next time. Broiling or grilling instead of pan cooking. The hot potatoes and green beans with the dijon vinaigrette dressing were awesome and I probably could have eaten them alone out of a giant bowl (sad but oh so true).


  • 2 medium Yukon Gold potatoes (my grocer had baby golds that were super tender and bite size)
  • 7 Tablespoons of olive oil
  • 1 flank steak approx 1 1/2 pounds
  • salt and pepper
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 8 ounces green beans, trimmed and cut into 2-inch (bite size) pieces
  • 1 shallot, minced (you can find these usually with the garlic and onion in the grocery)
  • 2 Tablespoons finely chopped fresh parsley (I was making this before work one day so for ease I subbed 1 T dried parsley and 1 t dill)
  • 2 Tablespoons finely chopped fresh dill (see above)
  • Pat steak dry with paper towels and season with salt and pepper
  • Combine red wine vinegar and mustard in medium bowl.
  • Slowly whisk in 5 Tablespoons of oil into vinegar-mustard mixture.
  • Coat steak with 2 Tablespoons of vinaigrette and allow to sit covered 30 mins to no longer than 4 hours in refrigerator.
  • When ready to cook, preheat broiler (or grill if going that route).
  • Toss potatoes and 1 Tablespoon of oil in large bowl and wrap tightly with plastic wrap.
  • Microwave until potatoes are translucent, 4 to 7 minutes, shaking bowl (w/ plastic still in place) halfway through. and drain well. Set aside.
  • Broil steak 6 inches from broiler (on a broiler pan or foil-covered, rimmed baking sheet) about 5 minutes per side (for medium rare - the best way to eat flank steak).
  • Set steak aside on cutting board and tent with foil.
  • Heat remaining Tablespoon of oil in skillet and cook potatoes and beans over medium heat until browned and tender, approx 5 minutes.
  • Off heat stir in remaining vinaigrette, shallot, parsley and dill into the potatoes and green beans. Season with salt and pepper.
  • Slice steak thinly against the grain and serve with hot potato and green bean salad.
Recipe adapted from original recipe in my favorite magazine: Cook's Country.
blog signature - 4/2011

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