Flank Steak Recipe

Remove the flank steak from the refrigerator 30 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Mix kosher salt, black pepper and minced garlic in a small bowl. Rub both sides of the steak with olive oil, then evenly season with the salt–pepper–garlic mixture. Let rest 10–15 minutes.

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–4 minutes). Add a thin film of oil if pan is dry.

Sear the flank steak 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness). For a 1 lb flank, target an internal temperature of 125–130°F for medium-rare. Do not move the steak while searing to get a good crust.

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute.

Slice against the grain in thin diagonal slices to serve. Keep warm while finishing other components.

Prepare potatoes: after grating, place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Collect the liquid and discard or reserve starch (not needed here). Drying the potatoes helps them crisp.

Combine squeezed grated potatoes, grated onion, flour, beaten egg, salt and black pepper in a bowl. Mix until evenly combined.

Heat a large nonstick or cast-iron skillet over medium heat. Add butter and neutral oil and let butter foam but not burn.

Spoon about 3–4 tablespoons of the potato mixture into the pan for each cake, flattening to a 3–4 inch disc about 1/2 inch thick. Cook in batches without crowding, 4–5 minutes per side, until golden brown and crisp.

Transfer cooked cakes to a wire rack or paper towel–lined plate to drain and keep warm in a low oven (200°F) while finishing remaining cakes.

Chop all fresh herbs (parsley, chives, chervil, dill, tarragon) finely and place in a medium bowl.

Add yogurt (or sour cream), olive oil, fresh lemon juice, salt and pepper to the herbs and stir until combined. Taste and adjust seasoning. The sauce should be bright, herby and slightly tangy. Chill until ready to serve. (Can be made up to 4 hours ahead.)

In a bowl, mash the Camembert/Brie (rind removed) with a fork until broken down.

Add softened cream cheese and unsalted butter and continue mashing to a spreadable but slightly chunky texture. If mixture is too stiff, add milk 1 teaspoon at a time to reach spreadable consistency.

Stir in sweet paprika, crushed caraway seeds, minced onion, salt and pepper. Taste and adjust seasoning. Refrigerate briefly if you want it firm; serve at room temperature alongside potato cakes and steak.

Place 1–2 potato cakes on each plate. Spoon 1–2 tablespoons of Obatzda cheese spread next to the cakes (or place in a small ramekin).

Arrange sliced flank steak over or beside the potato cakes. Drizzle a little of the Grüner Soße over the steak (about 1 tablespoon) and serve remaining sauce on the side for guests to add to taste.

Garnish with microgreens or parsley and add lemon wedge. Serve immediately.