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Garlic and Rosemary Flank Steak

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Garlic and Rosemary Flank Steak

with beet and feta salad and potato wedges

Informations supplémentaires
35 min. | 645 kcal | easy | Family, Favorite |
1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes into quarters. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake 26-30 minutes until colored.
2. Setup Peel and thinly slice the beets. Cut the cucumbers into pieces. Crush the garlic.
3. Blanch the beets Bring a small pot of water to a boil. Cook the beet slices for 2-4 minutes until tender. Drain and rinse with cold water. Lightly pat dry.
4. Make the salad Toss the arugula with the beets, cucumber and crumbled feta. Whisk the honey and Dijon mustard with 1/4 2P | 1/3 3P cup of oil. Season with salt and pepper. Pour the dressing on the salad when ready to serve.
5. Cook the steak Heat a drizzle of oil and 2 tbsp of butter in a pan over medium-high heat with the garlic and the sprig of rosemary. Pat the steak dry. Season with salt and the steak spices. Cook the flank steak 3-5 minutes on each side or until desired doneness. Baste the meat with the melted butter during cooking.
6. Plate your dish Serve the steak with the salad and the potatoes. For children, cut the meat into thin slices, against the grain. Bon appétit!
400 g Flank Steak
1 unit Garlic Clove(s)
0.5 unit Fresh Rosemary
7.5 ml Steak Spices
45 g Arugula
1 unit Red Beets
2 unit Lebanese Cucumber(s)
50 g Feta Cheese
15 ml Dijon Mustard
1 unit Honey
500 g White Potato(es)
What you need pan, sheet pan, parchment paper, pot, strainer, bowl
645 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 19g
29%
cholesterol 93mg
31%
fiber 5g
20%
protein 45g
saturated 9g
45%
sodium 623mg
26%
sugar 18g
trans 0g