Flank Steak with Smoky Roasted Potatoes
(from Lisalouisville’s recipe box)
Tried and true
Source: Women's Day
Categories: Entrees
Ingredients
- 1 lb. Yukon gold potatoes
- 1 red pepper
- 2 tbsp. olive oil
- 2 tsp. olive oil
- 1 tbsp. smoked paprika
- 1 tsp. smoked paprika
- Kosher salt and pepper
- 1 flank steak
- c. mayonnaise
- 1 tbsp. lemon juice
- 1/2 tsp. Dijon mustard
- 4 scallions
Directions
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Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the potatoes and red pepper with 2 tablespoons oil, 1 tablespoon paprika, and 1/2 teaspoon each salt and pepper. Arrange in an even layer and roast, turning once or twice, until the potatoes are golden brown and tender, 20 to 25 minutes.
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Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Season the flank steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 5 to 7 minutes per side for medium-rare. Transfer to a board and let rest for 5 minutes before slicing.
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In a small bowl, whisk together the mayonnaise, lemon juice, mustard, and remaining 1 teaspoon paprika.
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Toss the potatoes and red pepper with the scallions and serve with the steak and dipping sauce.