Who loves to grill? Up until the pandemic lockdown, I never really used my grill all that much. But something about being holed up at home during the warm and sunny California springtime and being unable to go anywhere made me want to spend as much time outside in my own backyard as possible. So I started grilling. And after lots of trial and error, I came up with a few recipes that I find myself returning to again and again. This flank steak is one of those recipes. Packed with the umami of soy sauce (for salt), red wine vinegar (for acid), brown sugar (for sweetness) and garlic (because everything is better with garlic), this steak is great on its own, as the filling for some delectable tacos, or as the topping for a veggie-packed grain bowl. Simplicity at it's finest, if you eat beef, you've got to try it.
Perfectly medium rare and sprinkled with flaky salt
And what's the ideal sidekick for this yummy steak? Why potatoes of course! But not just any potatoes, you need some seriously savory bites to hold their own next to this flavorful flank! These crispy smashed potatoes are oven roasted and packed with Parmesan garlic goodness. You just boil small potatoes whole until fork tender, spread the drained potatoes on an oiled baking sheet, use a heavy object (I used a can of garbanzo beans) to lightly smash them, and brush with garlic infused butter. A quick trip in the oven and a sprinkle of freshly grated cheese finishes them off. They are crispy, buttery, cheesy and garlicky.
I could eat this whole platter by myself... seriously
The best part of this meal? You can have the whole thing on the table (with a salad or veggie too!) in about 30 minutes. I served it last time with some oven roasted broccolini dusted with lemon zest. It was an especially tasty meal for a warm summer evening in Tennessee. And even though we can get out and about whenever we want now, I've become partial to my backyard dinners. The location is gorgeous, I never need a reservation, and shoes are always optional. Not too bad.
This may look like a petite portion, but you know I went back for seconds
Marinated Flank Steak & Cheesy Garlic Crispy Potatoes (serves 4)
Ingredients:
For the Steak:
1 2-2.5 lb flank steak
1/2 cup low sodium soy sauce
2 tbsp light brown sugar
3 cloves minced garlic
2 tbsp red wine vinegar
1/3 cup oil (canola, vegetable, olive, whatever you've got)
1/2 tsp black pepper
For the Potatoes:
1 24 oz. bag of mini gold potatoes
2 tbsp melted butter
2 tbsp olive oil
4 garlic minced cloves
fresh parsley, flaky salt, pepper and parmesan cheese to taste
Method:
For steak: In a large measuring cup, mix the soy sauce, brown sugar, garlic, vinegar, oil and pepper. Add to a gallon sized zip-top freezer bag. Add in flank steak and seal bag. Squish it around until the meat is well coated in the marinade. Refrigerate overnight. When ready to grill, Heat grill to high for at least 5 minutes or until up to temperature. Remove steak from bag and place directly on grill grates. Close grill and cook for 5 minutes, then flip and cook for 4-5 minutes more, or until a thermometer registers 125 (for medium rare). Rest under foil for 20 minutes, then slice thinly against the grain. Serve with reserved jus.
For potatoes: Heat oven to 450. While steak cooks, add whole potatoes to salted, boiling water and cook until fork tender, about 10-15 minutes depending on the size of your potatoes. Drain potatoes in a colander and spread on a lightly oiled baking sheet. Using a lightly oiled heavy object (like a can of beans, meat tenderizer, coffee mug), lightly press down on each potato until smashed. Mix butter, olive oil and garlic and brush over potatoes. Sprinkle with salt, pepper, parsley and cheese. Bake for 15-20 minutes until golden and crispy.
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