Flank Steak Recipe

Marinate

Combine 2 tbs olive oil, soy sauce, lemon juice, minced garlic (crushed or finely minced), brown sugar, 1 tsp pepper and 1 tsp kosher salt in a shallow bowl or zip-top bag. Add the flank steak and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Preheat and Sear

Heat a heavy skillet (cast iron preferred) or grill over high heat until very hot (about 5–7 minutes). Pat the steak dry with paper towels, reserve the marinade. Brush or rub a little oil on the steak surface if the pan is dry.

Cook

Place steak in the hot pan or on the grill. Sear 3–4 minutes without moving until a deep brown crust forms. Flip and cook 3–4 minutes more for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness.

Rest and Slice

Transfer steak to a cutting board and let rest 8–10 minutes. While resting, warm the reserved marinade in a small saucepan to a simmer for 1–2 minutes and spoon over steak if desired. Slice thinly across the grain into 1/4-inch slices. Sprinkle chopped parsley over sliced steak and serve.

Preheat oven to 425°F (220°C). Meanwhile, wash and dry the fingerling potatoes. Halve them lengthwise if larger; leave small ones whole.

Toss potatoes with 1 tbs olive oil, chopped rosemary (or thyme), garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer cut-side down.

Roast in the preheated oven for 20–25 minutes, turning once halfway, until golden and tender when pierced with a fork. If steak requires less cook time, keep potatoes warm in the oven at low heat (200°F / 95°C).

Remove from oven, taste and adjust seasoning. Serve alongside sliced flank steak.

Trim ends of broccolini (about 1/2 inch) and rinse. Pat dry.

Heat a large skillet over medium-high heat with 1 tsp olive oil. When shimmering, add broccolini in a single layer and cook, tossing occasionally, 3–5 minutes until stems are bright and tender-crisp and florets have light char.

Lower heat to medium, add lemon zest and juice from half a lemon, red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat and cook 30–60 seconds more until fragrant. Remove from heat and transfer to a serving dish.

Taste and adjust seasoning. Serve alongside steak and potatoes.