Flank Steak with Herbed Potatoes and Green Beans

By cserumga

Ingredients

• 2 medium Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick
• 7 tablespoons olive oil
• 1 flank steak (about 1 1/2 pounds)
• Salt and pepper
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 8 ounces green beans, trimmed and cut into 2-inch pieces
• 1 shallot, minced
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh dill

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Toss potatoes and 1 tablespoon oil in large bowl and wrap tightly with plastic wrap. Microwave until potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute halfway through cooking. Drain well.

2. Pat steak dry with paper towels and season with salt and pepper. Combine vinegar and mustard in medium bowl. Slowly whisk in 5 tablespoons oil. Coat steak with 2 tablespoons vinaigrette. Heat remaining oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil.

3. Cook potatoes and beans in now-empty skillet over medium heat until browned and tender, about 5 minutes. off heat, stir in remaining vinaigrette, shallot, parsley, and dill. Season with salt and pepper. Slice steak thinly against the grain. Serve with potato and bean salad.