Zesty Grilled Flank Steak And Buff Potato Salad

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Looking for a delicious and flavorful meal? Look no further than this zesty grilled flank steak and buff potato salad recipe! This recipe combines tender and juicy grilled flank steak with a creamy and tangy potato salad. The steak is marinated in a flavorful blend of spices and grilled to perfection, while the potato salad is made with a creamy dressing and fresh herbs. It's the perfect dish for a summer barbecue or a weeknight dinner.

Keywords: zesty, grilled flank steak, buff potato salad, flavorful, creamy

Zesty grilled flank steak and buff potato salad recipe details

Zesty grilled flank steak and buff potato salad recipe, recipe Rating: 4.8
Number of votes:128

This is a meaty meal for two reasons: The flank steak, of course; but also the buffed-up potato salad that includes cabbage and bell peppers.
Ready in: 1 hour 45 mins

Ingredients

Serves: 6

• For marinade:
• 2 cloves garlic, minced
• 1 vanilla bean, sliced horizontally and scraped
• 1 teaspoon lemon zest
• 3 tablespoons steak sauce
• 3 tablespoons olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• 3 pounds flank steak
• For Dressing:
• 1/4 cup balsamic vinegar
• 1 1/2 teaspoons Dijon mustard
• 2 shallots, minced
• 1 1/2 teaspoons roasted, ground coriander seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup olive oil
• For Salad:
• 6 potatoes, steamed and cut into 1/2-inch slices
• olive oil
• Salt and freshly ground black pepper
• 1 cup sliced green cabbage
• 6 sprigs cilantro
• 1 vanilla bean, sliced horizontally and scraped
• 1/2 red bell pepper, roasted, peeled, seeded, sliced
• 1/2 green bell pepper, roasted, peeled, seeded, sliced

Preparation method

Prep: 30 mins | Cook: 15 mins | Extra time: 1 hour, marinating

1. Mix the first six ingredients in a large, resealable plastic bag. Shake. Season the steak with salt and pepper, then add the meat to the bag. Seal and refrigerate. After 1 hour, remove the meat from the bag.
2. To make the dressing, combine all of the ingredients *except the oil* in a bowl. Whisk until the salt dissolves, then add the oil in a slow steady stream, whisking until well-mixed with the other ingredients.
3. Heat the grill to medium-high.
4. Rub potatoes with oil and season with salt and pepper. Set aside.
5. Mix cabbage, cilantro, vanilla, and bell peppers in a bowl. Drizzle with dressing, and reserve.
6. Grill steak to desired doneness (2 minutes on each side for rare), then remove from grill and slice against the grain into 12 slices. Meanwhile, grill the potatoes until they are seared and hot (about 5 minutes).
7. Put everything on a plate and drizzle with more of the dressing.