Pairs well with Roasted Flank Steak with Griddled Roast Potatoes and Garlic Butter
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Roasted Flank Steak with Griddled Roast Potatoes and Garlic Butter
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A simple and flavorful roasted flank steak served with crispy griddled roast potatoes seasoned with garlic butter, merquén, and lime for an incredible finishing touch.
00:20:00 total
Serves 2
medium
Main Various
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Ingredients
- flank steak - watch the video to see (quantity as needed for servings)
- potatoes - watch the video to see (grated, washed to remove starch, drained well)
- butter - watch the video to see (for griddling potatoes and finishing steak)
- garlic - watch the video to see (used in garlic butter)
- merquén - watch the video to see (a smoked chili pepper seasoning, added to garlic butter)
- lime - watch the video to see (juice added to garlic butter for finishing touch)
- salt - watch the video to see (to season potatoes and steak)
- pepper - watch the video to see (to season potatoes and steak)
Instructions
- Prepare the potatoes: Grate the potatoes, then wash them thoroughly to remove the starch. Drain well.
- Season and griddle the potatoes: Season the drained grated potatoes with salt and pepper. Brown them on a griddle pan with butter until crispy.
- Roast the flank steak: Preheat the oven or pan to a very high heat. Roast the flank steak quickly to avoid overcooking and drying it out.
- Prepare garlic butter with merquén and lime: Mix softened butter with minced garlic, merquén, and lime juice to create a flavorful finishing butter.
- Finish the steak: Before removing the steak from heat, add the garlic butter mixture on top to melt and infuse flavor. Optionally, add a little more butter before serving.
- Serve: Serve the roasted flank steak alongside the crispy griddled potatoes.
