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Flank Steak with Twice Baked Fingerling Potatoes (Robert Irvine) Recipe

Flank Steak with Twice Baked Fingerling Potatoes (Robert Irvine) Recipe

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Flank Steak with Twice Baked Fingerling Potatoes (Robert Irvine)

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Ingredients:

Serving

1/4 cup balsamic vinegar
1/4 cup grapeseed oil
1 tsp minced rosemary leaves
1 tsp garlic puree
1 lemon, juiced
1 tsp kosher salt and freshly ground black pepper blend (60:40 mixture)
1 2 to 3-lb flank steak
twice baked fingerling potatoes, recipe follows
2 tbsp grapeseed oil
2 tsp minced parsley leaves, divided
1 tsp minced garlic
1/4 cup chopped onion
1 tsp kosher salt and freshly ground black pepper blend (60:40 mixture)
1 lb fingerling potatoes
1 tbsp truffle oil
1/2 cup finely grated parmesan
1 tsp minced thyme

Directions:

Flank Steak:
In a bowl, mix together vinegar, oil, rosemary, garlic, lemon juice and salt and pepper blend. Put the steak in an 8 by 12-inch casserole dish and generously coat with the vinegar mixture. Allow to marinate for 30 minutes to 1 hour in the refrigerator.
Preheat an outdoor grill or indoor grill pan.
Remove the steak from the marinade, straining excess marinade from the steak. Removing the excess marinade will prevent flaming, or charring of the steak during cooking. Put the steak on the grill, and cook over high heat, about 8 to 9 minutes per side. Remove the steak from the grill to a cutting board and let rest, about 5 minutes, before cutting. Slice the steak on the bias, top to bottom, against the grain, 1/4-inch thick. Arrange the steak over the potatoes on a serving platter and serve.
Twice Baked Fingerling Potatoes:
Preheat oven to 400 degrees F.
In a large bowl, mix together the oil, 1 teaspoon of parsley, the garlic, onion, and salt and pepper blend. Add the potatoes and toss to coat. Transfer the seasoned potatoes onto a baking sheet and roast until the onions are soft to touch, about 20 minutes. Remove the potatoes from the oven and set aside. In a large bowl combine the truffle oil, cheese, remaining parsley and thyme. Add potatoes and toss to coat evenly. Return the potatoes to the baking sheet and roast for additional 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	626.16 Kcal (2622 kJ)
Calories from fat	317.83 Kcal
		% Daily Value*
Total Fat	35.31g	54%
Cholesterol	161.52mg	54%
Sodium	963.23mg	40%
Potassium	799.47mg	17%
Total Carbs	19.73g	7%
Sugars	2.24g	9%
Dietary Fiber	2g	8%
Protein	53.23g	106%
Vitamin C	23mg	38%
Iron	5.6mg	31%
Calcium	162.9mg	16%

Amount Per 100 g
Calories	175.24 Kcal (734 kJ)
Calories from fat	88.95 Kcal
		% Daily Value*
Total Fat	9.88g	54%
Cholesterol	45.2mg	54%
Sodium	269.57mg	40%
Potassium	223.74mg	17%
Total Carbs	5.52g	7%
Sugars	0.63g	9%
Dietary Fiber	0.56g	8%
Protein	14.9g	106%
Vitamin C	6.4mg	38%
Iron	1.6mg	31%
Calcium	45.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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