| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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 |
| Total Fat | 25 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 90 milligrams |
| Sodium | 240 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 4 grams |
| Protein | 35 grams |
| Sugar | 3 grams |
Reviews
very intresting
OMG!!! This is sooooo good! I didn’t have any lemons so I used lime instead. Off the chart amazing!!
Very delicious from my 51 year old husband to my 8 year old son, they all loved it!