MICHAEL SYMON'S FLANK STEAK WITH GRILLED POTATOES AND ARUGULA

Michael Symon's Flank Steak With Grilled Potatoes and Arugula image

Provided by Kerena

Categories Steak

Time 45m

Yield 6 meals, 6 serving(s)

Number Of Ingredients 21

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1 1/2-2 lbs flank steaks
2 lbs baby potatoes (Yukon or redskin)
6 cups arugula
1/2 shallot, thinly sliced
2 tablespoons olive oil, plus more for drizzling
salt
pepper
1/2 cup soy sauce
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, crushed and roughly chopped
1 tablespoon brown sugar
1/2 teaspoon smoked paprika
1/4 teaspoon chili flakes
1 teaspoon dried thyme
1/2 cup fresh lemon juice
2 tablespoons whole grain mustard
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon salt
fresh ground pepper

Steps:

Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and gently boil the potatoes until fork tender, about 18 minutes. Strain the potatoes and let them cool slightly. When they are cool enough to handle, cut them in half lengthwise and toss them with 2 T of olive oil, salt, and pepper.
Heat your grill to medium high. Season the steak with freshly ground black pepper, and drizzle a little bit of olive oil on it. Place the steak on the grill and cook for 3-4 minutes per side. Place the potatoes on the grill also, cut side down, and grill for about 2 minutes per side.
When the flank steak is done, place it on a cutting board to rest for 5 minutes.
As the potatoes come off the grill, remove them to a mixing bowl. Spoon some of the vinaigrette over them, and toss to combine. Add the arugula and shallot on top of the potatoes with a little more vinaigrette, salt and pepper, and toss to combine.
Slice the flank steak thinly and against the grain and serve an top or alongside the potatoes and arugula. .

Nutrition Facts : Calories 458.8, Fat 23.5, SaturatedFat 5.9, Cholesterol 77.1, Sodium 1687.5, Carbohydrate 32.2, Fiber 4.6, Sugar 6.6, Protein 30.2