Flank Steak
1.8 lb Flat Iron Steak (preferred) or Flank Steak
Salt and pepper, to taste
Roasted Corn
1/2 package of frozen corn
1 big shallot, finely minced
Salt and pepper, to taste
Chili powder, to taste
Garlic Baby Red Potatoes
1 lb baby red potatoes
1 tablespoon olive oil
3 large cloves of garlic, minced
2 teaspoons parsley, finely chopped
Coarse Kosher salt
Freshly ground white pepper, to taste
Must be made the day ahead
Directions
Roasted Corn
1. Add olive oil to a skillet over medium-high heat. Add the frozen corn and stir occasionally to allow the corn kernels to roast. Season with salt, pepper, and chili powder.
Garlic Baby Red Potatoes
1. Boil potatoes in salted water until tender. Sautee the garlic until fragrant, add the potatoes, parley, salt and pepper, and toss to combine. Serve.
Flank Steak
1. Pat dry the steak with paper towels. Season with salt and pepper 45 minutes in advance if time permits. Otherwise, season well with pepper only as adding salt at this point will draw the juices out. The salt will be added after the steak is cooked. See note. Cut into 4 pieces to fit in a large non-stick skillet.
2. Cook the steak:
- Place the steak pieces in a cold non-stick pan over high heat. Cook for 2 minutes.
- Turn the steak and cook for 2 more minutes. Reduce the heat to medium.
- Continue cooking the steaks, turning every 2 minutes until the desired internal temperature is achieved.
- Transfer the steaks to a cutting board, cover with aluminum and allow to rest for 5 minutes.
3. Cut the pieces against the grain into thin slices using a sharp knife. Season with coarse salt.
serve
Notes
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