Ingredients:
For the Steak:
1 pound flank steak
Salt and pepper to taste
Olive oil
For the Salad:
Mixed greens
Cherry tomatoes, halved
Red onion, thinly sliced
Cucumber, sliced
Olive oil
Red wine vinegar
Salt and pepper
For the Potatoes:
4-5 small potatoes, scrubbed and quartered
Olive oil
Salt and pepper
Fresh herbs (like rosemary or thyme)
Instructions:
1. Prepare the Steak:
Season the flank steak with salt and pepper.
Heat a cast-iron skillet or grill pan over high heat. Add a drizzle of olive oil.
Sear the steak for 2-3 minutes per side for medium-rare. Let it rest for a few minutes before slicing.
2. Prepare the Salad:
In a large bowl, combine mixed greens, cherry tomatoes, red onion, and cucumber.
Drizzle with olive oil, red wine vinegar, salt, and pepper. Toss to coat.
3. Roast the Potatoes:
Toss the potatoes with olive oil, salt, pepper, and fresh herbs.
Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and tender.
4. Assemble the Dish:
Arrange the sliced steak on a plate.
Top with the salad.
Serve with the roasted potatoes.
Tips:
For a more flavorful steak, marinate it in a mixture of olive oil, soy sauce, Worcestershire sauce, garlic, and your favorite herbs and spices.
You can adjust the cooking time for the steak to your desired level of doneness.
For a heartier meal, you can add grilled or roasted vegetables to the plate, such as bell peppers or zucchini.
Enjoy your delicious steak dinner!