NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank Steak

1 cup Mini Potatoes

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Pat the flank steak dry with paper towels and season generously with salt, pepper, garlic powder, and dried rosemary on both sides.

• 3

  In a small bowl, combine the olive oil with a pinch of salt and pepper to make a marinade.

• 4

  Brush the steak with the olive oil marinade and let it rest at room temperature for about 10 minutes.

• 5

  Meanwhile, wash the mini potatoes and cut any larger ones in halves to ensure even roasting.

• 6

  Toss the mini potatoes in a bit of olive oil, salt, pepper, and a sprinkle of garlic powder.

• 7

  Place the potatoes on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until golden and crispy, flipping halfway through.

• 8

  While the potatoes roast, heat a cast iron or oven-safe skillet over medium-high heat.

• 9

  Sear the flank steak for about 3-4 minutes on each side until a nice crust forms.

• 10

  Transfer the skillet with the steak into the oven (if your skillet is oven-safe) and roast for an additional 5-7 minutes for medium-rare, or until desired doneness is reached.

• 11

  Remove the steak from the oven and let it rest for 5 minutes before slicing against the grain.

• 12

  Serve the sliced steak alongside the crispy roasted mini potatoes for a hearty, balanced meal.