Grilled Flank Steak with Mustardy Potato Salad

Grilled Flank Steak with Mustardy Potato Salad requires approximately 30 minutes from start to finish. One serving contains 446 calories, 35g of protein, and 18g of fat. This recipe serves 4 and costs $4.45 per serving. If you have flank steak, bell pepper, olive oil, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1565 people have made this recipe and would make it again. It works well as a pretty expensive main course. It is brought to you by Delish. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Overall, this recipe earns a great spoonacular score of 100%. Try Grilled Flank Steak Salad, Caprese Salad with Grilled Flank Steak, and Flank Steak, Arugula & Potato Salad for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 tbsp. apple cider vinegar

Black pepper

1/4 c. chopped chives, plus additional for garnish

1 1/4 lb. flank steak, cut into 2 pieces

1 tbsp. Grainy mustard

1 tsp. ground coriander

kosher salt

1 1/2 lb. small new potatoes, halved if large

3 tbsp. extra-virgin olive oil

Equipment:

steamer basket

pot

bowl

kitchen thermometer

frying pan

cutting board

Cooking instruction summary:

Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil and cook potatoes until tender, 15 to 18 minutes. Drain and transfer to a large bowl. Toss with chives, mustard, vinegar, and 1 tablespoon oil. Season with salt and pepper.Meanwhile, cook steak. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season steak with coriander and season with salt and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part reads 130 F for medium rare, about 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then slice. Serve with potatoes and garnish with chives.

 

Step by step:


1. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil and cook potatoes until tender, 15 to 18 minutes.

2. Drain and transfer to a large bowl. Toss with chives, mustard, vinegar, and 1 tablespoon oil. Season with salt and pepper.Meanwhile, cook steak.

3. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season steak with coriander and season with salt and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part reads 130 F for medium rare, about 3 to 4 minutes per side.

4. Transfer to a cutting board and let rest 5 minutes, then slice.

5. Serve with potatoes and garnish with chives.


Nutrition Information:

Quickview
446k Calories
34g Protein
18g Total Fat
34g Carbs
85% Health Score
Limit These
Calories
446k
22%

Fat
18g
28%

  Saturated Fat
4g
28%

Carbohydrates
34g
12%

  Sugar
4g
5%

Cholesterol
85mg
28%

Sodium
325mg
14%

Get Enough Of These
Protein
34g
70%

Vitamin C
130mg
158%

Vitamin B6
1mg
79%

Selenium
43µg
63%

Vitamin B3
11mg
57%

Vitamin A
2447IU
49%

Zinc
6mg
41%

Phosphorus
410mg
41%

Potassium
1377mg
39%

Fiber
5g
23%

Iron
4mg
23%

Vitamin B12
1µg
22%

Magnesium
83mg
21%

Vitamin E
3mg
21%

Folate
82µg
21%

Manganese
0.4mg
20%

Vitamin B1
0.29mg
20%

Vitamin K
20µg
19%

Vitamin B2
0.29mg
17%

Vitamin B5
1mg
17%

Copper
0.31mg
16%

Calcium
63mg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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