Grilled Flank Steak with Parsley Sauce, Roasted Swe

Name: Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 6 cloves garlic; 1 flank steak, 2-2 1/2 pounds; Salt and freshly ground pepper; Olive oil; 6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped; 2 shallots, coarsely chopped; 1 carrot, chopped; 1 stalk celery, chopped; 1 cup red wine; 3 cups chicken stock; 1 cup veal stock; 1/4 cup chopped parsley; 2 roasted red pepper, peeled, seeded and diced; 1 Spanish onion, sliced, grilled and diced; 1 1/4 cup heavy cream; 6 ounces soft goat cheese; 6 potatoes, cooked, peeled and diced and kept warm; 4 tablespoons unsalted butter, softened; Salt and freshly ground pepper

Servings: persons

1/2 cup olive oil
6 cloves garlic
1 flank steak, 2-2 1/2 pounds
Salt and freshly ground pepper
Olive oil
6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped
2 shallots, coarsely chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup red wine
3 cups chicken stock
1 cup veal stock
1/4 cup chopped parsley
2 roasted red pepper, peeled, seeded and diced
1 Spanish onion, sliced, grilled and diced
1 1/4 cup heavy cream
6 ounces soft goat cheese
6 potatoes, cooked, peeled and diced and kept warm
4 tablespoons unsalted butter, softened
Salt and freshly ground pepper

1
Combine the olive oil and garlic in a large shallow baking dish.
2
Add the flank steak and turn to coat on both sides.
3
Cover and marinate in the refrigerator for 2 hours or overnight.
4
Remove from the refrigerator 30 minutes before grilling.
5
Heat the grill to high heat.
6
Remove the steak from the marinade and season with salt and pepper to taste.
7
Grill for 3 to 4 minutes on each side for rare to medium-rare doneness.
8
Let rest 10 minutes before slicing across
9
Heat 1 tablespoon of olive oil in a small saute pan over medium heat.
10
Add the sliced garlic and saute until lightly golden brown.
11
Remove with a slotted spoon to a paper towel-lined plate.
12
Heat 2 tablespoons of olive oil in a medium saucepan.
13
Add the shallot, remaining chopped garlic, carrots and celery and cook until softened.
14
Add wine and reduce by half.
15
Add chicken and veal stock and cook until reduced by half.
16
Strain the mixture into a clean medium saucepan.
17
Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes.
18
Season with salt and pepper and spoon over the steak.
19
Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth.
20
Rice potatoes into a large bowl.
21
Mix in the butter and 1 cup of the heavy cream.
22
Fold in the goat cheese mixture and season with salt and pepper to taste.

1336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup olive oil, 6 cloves garlic, 1 flank steak, 2-2 1/2 pounds, Salt and freshly ground pepper, and more.

Yes, Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions