Name: Char-grilled flank steak with crisp potatoes and salsa verde
Yield: 4
Ingredients: 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)

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.

Serves 4

Ingredients

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)

Method

Main

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.

Styling by Emma Knowles

Styling by Vanessa Austin