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Char-grilled flank steak with crisp potatoes and salsa verde

You'll need

500 gm scrubbed sebago potatoes, thinly sliced 3 garlic cloves, thinly sliced Finely grated rind of 1 lemon 70 ml olive oil 1 flank steak, about 800gm, at room temperature   Salsa verde 1 cup (firmly packed) flat-leaf parsley, finely chopped 1 tbsp capers in vinegar, drained 4 anchovy fillets 1 tsp Dijon mustard 185 ml (3/4 cup) olive oil


  • 01
  • Preheat oven to 220C. Toss potato, garlic, lemon rind and 50ml oil in a roasting pan to combine, spread out in a thin layer and roast until golden and crisp (15-20 minutes).
  • 02
  • Meanwhile, heat a char-grill pan to high. Brush steak with remaining oil, season generously to taste and grill, turning once, until browned and cooked to your liking (4-5 minutes each side for medium-rare). Set aside to rest for 10 minutes.
  • 03
  • While the meat rests, make the salsa verde. Process parsley, capers, anchovies and mustard in a food processor, add oil, lemon rind and juice and process to a fine purée, then season to taste.
  • 04
  • Slice meat thinly across the grain and serve with crisp potatoes and salsa verde. Finely grated rind and juice of ½ lemon, or to taste.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2016

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