Jul 13 2026
Restaurants›Proximo›Flank Steak Recipe

Flank Steak Recipe

Inspired by Proximo
Time1h 30m
Serves4

Dry rubbed flank steak, arugula, crispy onions, roasted poblanos, sliced tomato, chimichurri rojo & tomato saffron aioli served on a torta bun; paired with patatas bravas.

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Ingredients

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Flank Steak

Toppings

Chimichurri Rojo

Tomato Saffron Aioli

Patatas Bravas

Method

Flank Steak Preparation

  1. 1

    Prepare the Dry Rub

    In a small bowl, mix together paprika, garlic powder, onion powder, cumin, salt, and black pepper.

  2. 2

    Rub the Steak

    Pat the flank steak dry with paper towels and rub the spice mixture evenly over the entire surface of the steak. Allow it to marinate for at least 30 minutes.

  3. 3

    Cook the Steak

    Preheat a grill or skillet over medium-high heat. Cook the flank steak for about 5-7 minutes on each side, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.

Toppings Preparation

  1. 4

    Prepare the Roasted Poblanos

    Roast the poblanos over an open flame or under a broiler until the skin is charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove seeds, and slice.

  2. 5

    Slice the Tomato

    Slice the large tomato into thin rounds.

Chimichurri Rojo Preparation

  1. 6

    Make the Chimichurri

    In a bowl, combine chopped parsley, oregano, red wine vinegar, minced garlic, olive oil, and red chili flakes. Mix well and set aside.

Tomato Saffron Aioli Preparation

  1. 7

    Prepare the Aioli

    In a bowl, mix together mayonnaise, tomato paste, saffron threads, and lemon juice until smooth. Adjust seasoning if needed.

Patatas Bravas Preparation

  1. 8

    Cook the Potatoes

    In a large pot, boil the diced potatoes in salted water until tender. Drain and let them cool slightly.

  2. 9

    Fry the Potatoes

    In a skillet, heat olive oil over medium-high heat. Add the boiled potatoes and fry until crispy and golden. Season with paprika, garlic powder, and salt to taste.

Assembly

  1. 10

    Assemble the Torta

    Slice the torta buns in half and layer with arugula, sliced flank steak, roasted poblanos, sliced tomato, crispy onions, chimichurri rojo, and a drizzle of tomato saffron aioli. Top with the other half of the bun.

  2. 11

    Serve

    Serve the tortas alongside the patatas bravas for a complete meal.

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