Flank Steak with Twice Baked Fingerling Potatoes

Name: Flank Steak with Twice Baked Fingerling Potatoes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 454 grams fingerling potatoes; 907 grams flank steak; 1 teaspoon minced garlic; 1 teaspoon garlic puree; 59 milliliters grapeseed oil; 2 Tbsps grapeseed oil; 1 lemon, juiced; 1 teaspoon kosher salt and freshly ground black pepper blend (60:40 mixture); 59 milliliters chopped onion; 118 milliliters finely grated parmesan; 2 teaspoons minced parsley leaves, divided; 1 teaspoon minced rosemary leaves; 1 teaspoon minced thyme; 1 Tbsp truffle oil

Flank Steak with Twice Baked Fingerling Potatoes might be just the main course you are searching for. This gluten free recipe serves 6. One portion of this dish contains around 37g of protein, 26g of fat, and a total of 456 calories. From preparation to the plate, this recipe takes approximately 1 hour. It is perfect for valentin day. A mixture of garlic, juice of lemon, truffle oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a bowl, mix together vinegar, oil, rosemary, garlic, lemon juice and salt and pepper blend.

Ingredients you will need

Salt And Pepper

Lemon Juice

Rosemary

Vinegar

Garlic

Cooking Oil

Equipment you will use

Bowl

Put the steak in an 8 by 12-inch casserole dish and generously coat with the vinegar mixture. Allow to marinate for 30 minutes to 1 hour in the refrigerator.

Ingredients you will need

Vinegar

Steak

Equipment you will use

Casserole Dish

Preheat an outdoor grill or indoor grill pan.

Equipment you will use

Grill Pan

Grill

Remove the steak from the marinade, straining excess marinade from the steak. Removing the excess marinade will prevent flaming, or charring of the steak during cooking.

Ingredients you will need

Marinade

Steak

Put the steak on the grill, and cook over high heat, about 8 to 9 minutes per side.

Ingredients you will need

Steak

Equipment you will use

Grill

Remove the steak from the grill to a cutting board and let rest, about 5 minutes, before cutting. Slice the steak on the bias, top to bottom, against the grain, 1/4-inch thick. Arrange the steak over the potatoes on a serving platter and serve.

Ingredients you will need

Potato

Grains

Steak

Equipment you will use

Cutting Board

Grill

Preheat oven to 400 degrees F.

Equipment you will use

Oven

In a large bowl, mix together the oil, 1 teaspoon of parsley, the garlic, onion, and salt and pepper blend.

Ingredients you will need

Salt And Pepper

Parsley

Garlic

Onion

Cooking Oil

Equipment you will use

Bowl

Add the potatoes and toss to coat.

Ingredients you will need

Potato

Transfer the seasoned potatoes onto a baking sheet and roast until the onions are soft to touch, about 20 minutes.

Ingredients you will need

Potato

Onion

Equipment you will use

Baking Sheet

Remove the potatoes from the oven and set aside. In a large bowl combine the truffle oil, cheese, remaining parsley and thyme.

Ingredients you will need

Truffle Oil

Potato

Parsley

Cheese

Thyme

Equipment you will use

Bowl

Oven

Add potatoes and toss to coat evenly. Return the potatoes to the baking sheet and roast for additional 20 minutes.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Equipment

Ingredients

Servings:

59milliliters

balsamic vinegar 454grams

fingerling potatoes 907grams

flank steak 1teaspoon

minced garlic 1teaspoon

garlic puree 59milliliters

grapeseed oil 2Tbsps

grapeseed oil 1

lemon, juiced 1teaspoon

kosher salt and freshly ground black pepper blend (60:40 mixture)59milliliters

chopped onion 118milliliters

finely grated parmesan 2teaspoons

minced parsley leaves, divided 1teaspoon

minced rosemary leaves 1teaspoon

minced thyme 1Tbsp

truffle oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.