Categories: Meals
Ingredients
- 1 1/2 lbs. baby red-skinned potatoes
- Kosher salt
- 1 cup fresh parsley
- 1 scallion, roughly chopped
- 1 small jalapeno pepper, seeded and roughly chopped
- 1 garlic clove, smashed
- Finely grated zest and juice of 1/2 lemon
- 1/4 cup olive oil
- 1 1/2 lbs. flank steak
- Black pepper
Directions
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Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15-20 minutes; drain.
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Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tbsp. olive oil, and 1/2 tsp. salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside.
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Heat a large skillet over high heat and add 1 tbsp. olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5-6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
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Add the remaining 1 tbsp. olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
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Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.