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Flank Steak with Smashed Potatoes and Salsa

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800g Flank steak
4 tbsp Olive oil
2 Garlic cloves, chopped
3 tbsp Mustard
Ground black pepper
4 large Potatoes
2 Tomatoes, diced
1 Red onion, diced
1/4 bunch Parsley, chopped
1 Garlic clove, chopped
1/3 cup Olive oil
Salt and pepper


1 Marinate the steak with garlic, olive oil, pepper and mustard. Leave in the fridge for 1 hour.
2 Cook the unpeeled potatoes in boiling water for about 12 minutes and leave to cool. ‘Smash’ them by pressing lightly to crack the skin and then flatten them.
3 Heat a frying pan; add olive oil and brown potatoes on both sides.
4 For the salsa, mix diced tomatoes, onion, parsley, garlic and olive oil. Season with salt and pepper.
5 Remove steaks from marinade and cook on a hot grill for 6 minutes on each side (for medium rare). Leave to rest for 5 minutes.
6 Slice thinly and serve with potatoes and salsa.


1 Flank steak becomes tough if cooked past medium.
2 This cut is also perfect for slow cooking.