Rosemary Flank Steak with Roasted Potatoes Recipe

Name: Rosemary Flank Steak with Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons canola oil; 3 medium Spanish onions1 thinly sliced, 2 cut into thin wedges attached at the root end; 3 garlic cloves, thinly sliced; 2 shallots, thinly sliced; 1/3 cup minced fresh rosemary; 2 tablespoons red wine vinegar; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 1 3/4 pounds trimmed flank steak; 2 pounds small unpeeled new potatoes, quartered; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; Salt and freshly ground pepper

Servings: persons

6 tablespoons canola oil
3 medium Spanish onions1 thinly sliced, 2 cut into thin wedges attached at the root end
3 garlic cloves, thinly sliced
2 shallots, thinly sliced
1/3 cup minced fresh rosemary
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 3/4 pounds trimmed flank steak
2 pounds small unpeeled new potatoes, quartered
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and freshly ground pepper

1
Heat the canola oil in a large nonreactive skillet.
2
Add the sliced onion, garlic and shallots and cook over moderately low heat, stirring, until softened, about 5 minutes.
3
Add the rosemary and cook for 1 minute.
4
Add the red wine vinegar, cumin and cayenne pepper and let cool.
5
Scrape the marinade into a large, sturdy resealable plastic bag.
6
Add the flank steak and spread the marinade over it.
7
Seal the bag and refrigerate for 1 to 4 hours, turning the bag twice.
8
Preheat the oven to 400.
9
In a large bowl, gently toss the potatoes, onion wedges, balsamic vinegar and olive oil and season lightly with salt and pepper.
10
Spread the vegetables in a large nonstick roasting pan and roast for about 40 minutes, stirring once, until tender and browned.
11
Light a grill or heat a large cast-iron grill pan.
12
Scrape the marinade off the steak.
13
Grill the steak over moderately high heat for about 15 minutes, turning once, until browned and medium-rare.
14
Cover with foil and let rest for 5 minutes.
15
Season the meat with salt and pepper.
16
Thinly slice the steak across the grain and serve with the roast potatoes and onion wedges.

1114

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 6 tablespoons canola oil, 3 medium Spanish onions1 thinly sliced, 2 cut into thin wedges attached at the root end, 3 garlic cloves, thinly sliced, 2 shallots, thinly sliced, and more.

Yes, Rosemary Flank Steak with Roasted Potatoes 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!

Rosemary Flank Steak with Roasted Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions