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Flank Steak with Smashed Potatoes and Salsa



Prep Time


Cook Time



800gFlank steak
4 tbspOlive oil
2Garlic cloves, chopped
3 tbspMustard
Ground black pepper
4 largePotatoes
2Tomatoes, diced
1Red onion, diced
¼ bunchParsley, chopped
1Garlic clove, chopped
⅓ cupOlive oil
Salt and pepper


1Marinate the steak with garlic, olive oil, pepper and mustard. Leave in the fridge for 1 hour.
2Cook the unpeeled potatoes in boiling water for about 12 minutes and leave to cool. ‘Smash’ them by pressing lightly to crack the skin and then flatten them.
3Heat a frying pan; add olive oil and brown potatoes on both sides.
4For the salsa, mix diced tomatoes, onion, parsley, garlic and olive oil. Season with salt and pepper.
5Remove steaks from marinade and cook on a hot grill for 6 minutes on each side (for medium rare). Leave to rest for 5 minutes.
6Slice thinly and serve with potatoes and salsa.


Flank steak becomes tough if cooked past medium.
This cut is also perfect for slow cooking.

Recipe suggessions based on what you have in your fridge.

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