Fast Recipes

Char-grilled flank steak with crisp potatoes and salsa verde

Serve four with this combination of roasted lemon and garlic potatoes, grilled beef and fresh salsa verde.

By Emma Knowles
  • Serves 4
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Char-grilled flank steak with crisp potatoes and salsa verde


  • 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 olive oil (3/4 cup)


  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • undefined: Emma Knowles