Rosemary & Red Wine Vinegar-Marinated Flank Steak

With grilled grainy mustard potato salad.

Rosemary & Red Wine Vinegar-Marinated Flank Steak
Steak Marinade:
1 1/4 lb Flank steak
2 tbsp Extra-virgin olive oil
2 Garlic cloves, minced
2 tbsp Fresh rosemary, minced
2 tsp Worcestershire sauce
1/4 cup Red wine vinegar
1 tbsp Light brown sugar
1 tsp Cracked coriander seeds
Kosher salt and fresh ground black pepper, to taste
Potato Salad:
1.5 lbs New potatoes
2 tbsp Extra-virgin olive oil
2 tbsp Grainy Dijon mustard
2 tbsp Red wine vinegar
1/4 cup Fresh thinly sliced chives
1/4 cup Fresh chopped parsley
Kosher salt and fresh ground black pepper, to taste

Preheat the grill or grill pan to high heat.

In a large zip-top bag, add the 2 tablespoons of olive oil, flank steak, garlic, rosemary, Worcestershire sauce, red wine vinegar, brown sugar and coriander seed. Seal the bag and shake to coat. Allow to sit out at room temperature for 20-30 minutes to marinate. (You can marinate the steak up to a day in advance if desired.)

Place the potatoes in a large pot of cold water. Bring to a simmer and allow to cook for 15-18 minutes until just tender, but not overly soft. Remove from the heat and drain. Allow to cool and then cut the potatoes in halves or quarters.

Toss the cooled potatoes with 2 tablespoons olive oil in a large bowl. Place on the grill and allow to cook until lightly charred on both sides, 5 to 8 minutes.

Meanwhile, in the same large bowl add the mustard, red wine vinegar and ¼ cup olive oil and whisk to combine. Season with salt and pepper. Add the potatoes to the dressing and toss with fresh chives and parsley. Set aside.

Remove the steak from the marinade and season with salt and pepper. Place on the grill and allow to cook for 3-4 minutes per side, or until the internal temperature reaches 130 degrees F for medium rare. Set aside to rest on a cutting board tented with foil for 10 minutes. Then slice the steak against the grain.

Serve the steak with the warm grilled potato salad.

4

This hearty dinner takes it back to the basics, but elevates it for today. The grilled flank steak is marinaded in fresh garlic, rosemary, brown sugar, Worcestershire sauce, red wine vinegar and coriander, for a sweet and savory blend the family will not expect and love. The potatoes get grilled to perfection before being tossed in red wine vinegar, chives, parsley and grainy mustard for an upgrade on traditional creamy potato salad.

Pro Tip: Need to substitute the flank steak? Can't find it or afford it at your grocery story? Check out our guide to finding the best cut of steak at every budget!

Prep Time: 15 minutes + marinating time

Cook Time: 30 minutes