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Flank Steak Recipe

Name: FireWorks Pizza - Leesburgs Flank Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb flank steak; 2 tbs olive oil; 2 tbs soy sauce; 1 tbs fresh lemon juice; 3 cloves garlic; 1 tsp brown sugar; 1 tsp freshly ground black pepper; 1 tsp kosher salt; 1 tbs fresh parsley (chopped); 1 lb fingerling potatoes; 1 tbs olive oil; 1 tsp fresh rosemary (finely chopped) or thyme; 1 tsp garlic powder; 0.75 tsp kosher salt; 0.5 tsp freshly ground black pepper; 8 oz broccolini; 1 tsp olive oil; 0.5 unit lemon (zest and juice); 0.25 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

Inspired by FireWorks Pizza - Leesburg

Time1h

Serves2

Fingerling potatoes / Broccolini

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Cuvee des Commandeurs

Chateau Peyrassol, Provence, FR

full-bodied · herbal · savory

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Ingredients

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Flank Steak

1 lb flank steak

2 tbs olive oil

2 tbs Aged soy sauce

1 tbs fresh lemon juice

3 cloves Garlic

1 tsp Brown sugar

1 tsp freshly ground black pepper

1 tsp kosher salt

1 tbs Fresh parsley (chopped)

Fingerling Potatoes

1 lb fingerling potatoes

1 tbs olive oil

1 tsp fresh rosemary (finely chopped) or thyme

1 tsp Watkins garlic powder

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

Broccolini

8 oz broccolini

1 tsp olive oil

1/2 unit lemon (zest and juice)

1/4 tsp Red pepper flakes

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Flank Steak

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.

Fingerling Potatoes

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.

Broccolini

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.