Flank Steak Recipe

Marinate

Pat the flank steak dry with paper towels. In a shallow dish or zip-top bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Add the steak, turn to coat, cover or seal and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to take off chill.

Sear and Rest

Heat a large skillet or cast-iron pan over medium-high heat until shimmering. Add 1 tbs olive oil. Sear the steak 3-4 minutes per side for medium-rare (internal 125–130°F / 52–54°C), or longer to desired doneness. If steak is thicker than 1 inch, reduce heat to medium and cook an additional 2–3 minutes per side. Transfer steak to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing thinly against the grain.

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss halved red potatoes with 1.5 tbs olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer cut-side down. Roast 20–25 minutes until golden and fork-tender, flipping once at 12–15 minutes for even browning. Keep warm until plating.

While potatoes roast and steak rests, heat a large skillet over medium heat. Add 1 tbs butter and 1 tbs olive oil. Add thinly sliced onion and sauté 5–7 minutes until soft and starting to brown. Add sliced mushrooms, 1 tsp thyme (if using), 1/2 tsp salt and 1/4 tsp pepper. Continue cooking 6–8 minutes until mushrooms release liquid and it evaporates and veggies are caramelized. Taste and adjust seasoning. Keep warm.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp balsamic vinegar, 1 tsp lemon juice, minced garlic, 1/2 tsp Dijon, 1/4 tsp salt and 1/8 tsp pepper until smooth. Taste and adjust acidity or salt. Refrigerate until ready to serve.

Slice the rested flank steak thinly across the grain into 1/4-inch slices. Arrange roasted potatoes on plates. Pile sautéed onions and mushrooms beside potatoes. Arrange steak slices over or next to vegetables. Top steak with provolone slices and return plates briefly to a warm oven (or under a broiler for 30–45 seconds) just until cheese melts — watch carefully so it doesn't brown too much. Spoon balsamic aioli alongside or drizzle lightly over steak. Garnish with chopped parsley and serve immediately.