FLANK STEAK WITH SMASHED POTATOES

Flank Steak with Smashed Potatoes image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds baby red-skinned potatoes
Kosher salt
1 cup fresh parsley
1 scallion, roughly chopped
1 small jalapeno pepper, seeded and roughly chopped
1 clove garlic, smashed
Finely grated zest and juice of 1/2 lemon
1/4 cup extra-virgin olive oil
1 1/4 to 1 1/2 pounds flank steak
Freshly ground pepper

Steps:

Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain.
Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside.
Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.

Nutrition Facts : Calories 480, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 90 milligrams, Sodium 240 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams