Flank steak and hash browns

3

PREP TIME

10 min

TOTAL TIME

45 min

Serves

4

Flank steak and hash browns

Photo, Roberto Caruso.


Ingredients

  • 2 cups arugula , finely chopped
  • 1 garlic clove , minced
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 3/4 tsp salt , divided
  • 1 flank steak , about 750 g
  • 2 tbsp canola oil , divided
  • 4 Yukon Gold potatoes , cut into 1/2-in. cubes
  • 1 small onion , finely chopped
  • 1/3 cup oil-packed sun-dried tomatoes , chopped

Instructions

  • STIR arugula with garlic, lemon zest and juice, and 1/4 tsp salt in a medium bowl.
  • SPRINKLE steak with 1/4 tsp salt. Season with fresh pepper. Heat an extra-large non-stick frying pan over medium-high. Add 2 tsp oil, then steak. Reduce heat to medium. Cook 6 to 7 min per side for medium-rare. Transfer to a plate and tent with foil.
  • HEAT remaining 4 tsp oil in same pan over medium-high. Add potatoes and cook, stirring often, until fork-tender, 15 to 18 min. Add onion and cook until golden, 2 to 3 min. Stir in tomatoes and remaining 1/4 tsp salt. Season with fresh pepper.
  • SLICE steak thinly, then divide among 4 plates. Top with arugula mixture.

How to grill the perfect steak

Nutrition (per serving)

  • Calories
  • 437,
  • Protein
  • 34 g,
  • Carbohydrates
  • 32 g,
  • Fat
  • 19 g,
  • Fibre
  • 4 g,
  • Sodium
  • 556 mg.
  • Excellent source of
  • vitamin C
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