| Prep Time | 60 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 800 g flank steak
- 4 tbsp olive oil
- 2 garlic cloves, chopped
- 3 tbsp mustard
- ground black pepper
- 4 large potatoes
- 2 tomatoes, diced
- 1 red onion, diced
- 1/4 bunch parsely, chopped
- 1 garlic clove, chopped
- 1/3 cup olive oil
- salt and pepper
Ingredients
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Instructions
- Marinate the steak with garlic, olive oil, pepper and mustard. Leave in the fridge for 1 hour.
- Cook 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.
- Heat a frying pan; add olive oil and brown potatoes on both sides.
- For the salsa, mix diced tomatoes, onion, parsley, garlic and olive oil. Season with salt and pepper.
- Remove steaks from marinade and cook on a hot grill for 6 minutes on each side (for medium rare). Leave to rest for 5 minutes.
- Slice thinly and serve with potatoes and salsa.
Recipe Notes
- Flank steak becomes tough if cooked past medium.
- This cut is also perfect for slow cooking.
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