You may also like
Categories:
balsamic vinegar olive oil clove garlic Italian parsley flank steak gold potatoes peas red onion olive oil Italian parsley white wine vinegar kosher salt freshly ground pepper
Viewed: 16 - Published at: 3 years agoIngredients
- 3 tbsp. balsamic vinegar
- 1 tbsp. olive oil
- 2 clove garlic
- 1 1/2 tbsp. minced Italian parsley
- 1 flank steak
- 3/4 lb. Yukon gold potatoes
- 1 package trimmed sugar snap peas
- 3 tbsp. Chopped red onion
- 2 tbsp. olive oil
- 1 tbsp. chopped Italian parsley
- 1 tbsp. white wine vinegar
- 3/4 tsp. kosher salt
- 1/4 tsp. Freshly ground pepper
Method
- Combine vinegar, olive oil, garlic and parsley in a large resealable food storage bag; add steak to bag.
- seal bag and turn to coat meat.
- Potato-Sugar Snap Salad: Peel a thin band of skin from around the middle of each potato.
- Steam potatoes 20 minutes.
- Add sugar snap peas; cover and continue to steam 2 minutes.
- In a bowl, toss potato mixture with onion, oil, parsley, vinegar, 3/4 tsp salt and 1/4 tsp pepper.
- Heat a stove-top grill pan over medium heat.
- Pat steak dry with paper towel.
- Brush steak on both sides with a little olive oil; season with remaining salt and pepper.
- Grill steak 6 minutes per side for medium-rare.
- Let rest 5 minutes.
- Slice half the steak; serve with potato salad.
- Reserve remaining steak for the second meal.
