Recipes

Flank Steak & Smashed Potatoes Salad

By
Afrim Pristine

Published: 

Flank Steak & Smashed Potatoes Salad
Portions
4

Ingredients

For the Steak

  • 2 lbs flank steak
  • 2 Tbsp olive oil
  • 2 Tbsp Steak Spice seasoning
  • For the Potatoes
  • 1 lb baby gem, or baby fingerling potatoes
  • 2 Tbsp extra-virgin olive oil
  • 2 + 1 Tbsp kosher salt
  • ½ Tbsp fresh ground pepper
  • ¼ cup freshly grated parmesan cheese

For the Salad

  • 6 loose cups baby arugula
  • 1 pint cherry tomatoes
  • 1 Tbsp kosher salt
  • ½ Tbsp fresh ground pepper
  • ½ cup Chili Lime Vinaigrette (see recipe)

For the Chili Lime Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 3 Tbsp fresh lime juice
  • 1 Tbsp fresh ginger, finely grated
  • 1 ½ tsp chili garlic paste
  • 2 tsp brown sugar
  • ½ tsp salt
  • ¼ tsp fresh ground pepper

Directions

  1. Pre-heat oven to 350˚F
  2. Thoroughly rub the flank steak(s) with olive oil and steak spice, and put aside
  3. In a medium pot of boiling water, add 2 Tbsp kosher salt and the baby potatoes.  Boil potatoes for 7 minutes, drain and let cool slightly for handling.
  4. On medium-high heat, in a cast iron pan, grill pan, or on your barbecue, cook the flank steak(s) to your desired temperature (approx. 2-3 minutes per side for rare/medium-rare | 4 minutes per side for medium | 5+ minutes per side for medium-well/well done).  Remove the steak(s) to a plate to rest for a few minutes.
  5. On a flat surface, gently “smash” (squash) the potatoes using a small pot, meat hammer, or your hand.
  6. In a medium sized bowl, gently mix the “smashed” potatoes with the extra-virgin olive oil, remaining kosher salt, pepper, and parmesan cheese.  Transfer to a parchment lined baking sheet and roast in the oven for approx. 9 to 11 minutes, or until the potatoes are lightly golden and a little crispy.
  7. In a large bowl mix together arugula, cherry tomatoes, and Chili Lime Vinaigrette.  Season with kosher salt and pepper, if needed.
  8. In layers, arrange the arugula salad and potatoes onto four dinner plates.
  9. Slice the flank steak(s) and arrange on top of the plated salad.
  10. Serve right away.

For the Chili Lime Vinaigrette

  1. Combine all ingredients in a blender, and purée on medium-low speed until all the sugar is dissolved.
  2. Taste and add more chili garlic paste, and salt and pepper if needed
  3. Store in jar, with an airtight lid, in fridge for up to two weeks.