500 gmscrubbed sebago potatoes, thinly sliced3garlic cloves, thinly slicedFinely grated rind of 1 lemon70 mlolive oil1flank steak, about 800gm, at room temperatureSalsa verde1 cup(firmly packed) flat-leaf parsley, finely chopped1 tbspcapers in vinegar, drained4anchovy fillets1 tsp Dijon mustard185 ml (3/4 cup)olive oil
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).
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.
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.
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.