Flank Steak with Roasted Asparagus and Potatoes

Name: Flank Steak with Roasted Asparagus and Potatoes
Total time: 30 min
Yield: 4
Ingredients: 1 lb. baby red potatoes; 6 1/2 tbsp. olive oil, divided; Kosher salt and pepper; 1 1/2 lb. flank steak; 1 lb. asparagus, ends trimmed, cut into 1-inch pieces on bias; 2 tbsp. red wine vinegar; 1 tsp. Dijon mustard; 1 small shallot, finely chopped; 1 tbsp. capers, finely chopped; 5 kosher dill pickle chips, finely chopped; 1 bunch arugula, thick stems discarded

Serve up a gluten-free meal for dinner tonight.

By Tina MartinezPublished: Aug 23, 2024

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flank steak with roasted asparagus and potatoes

mike garten

Yields:

Total Time:

30 mins

Cal/Serv:

547

In this easy sheet pan dinner, chopped capers and pickles are mixed into the dressing. It adds briny oomph to the steak and roasted potatoes as well as the asparagus and fresh arugula.

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Ingredients

1 lb. baby red potatoes
6 1/2 Tbsp. olive oil, divided
Kosher salt and pepper
1 1/2 lb. flank steak
1 lb. asparagus, ends trimmed, cut into 1-inch pieces on bias
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 small shallot, finely chopped
1 Tbsp. capers, finely chopped
5 kosher dill pickle chips, finely chopped
1 bunch arugula, thick stems discarded

Directions

1. Step 1Heat oven to 425°F. Place potatoes in bowl, wrap with plastic and microwave on High until easily pierced with knife, 5 to 6 minutes. Discard any water from bowl and halve potatoes. On large rimmed baking sheet, toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper; arrange cut sides down and roast until beginning to brown, 10 to 12 minutes.
2. Step 2Meanwhile, heat 1 tablespoon oil in large cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper and cook 4 minutes. Flip and cook to desired doneness, 3 to 5 minutes for medium-rare, depending on thickness. Transfer to cutting board and let rest 10 minutes before slicing.
3. Step 3Meanwhile, in bowl, toss asparagus with 1/2 tablespoon oil and a pinch each of salt and pepper. Add to sheet with potatoes and continue roasting until potatoes are golden brown and asparagus is just tender, 8 to 10 minutes more.
4. Step 4Meanwhile, in same bowl, whisk together vinegar and Dijon mustard. Add shallot and let sit 5 minutes. Gradually whisk in remaining 4 tablespoons oil. Fold in capers and pickles.
5. Step 5Toss arugula with potatoes. Serve with steak and spoon dressing on top.

For perfectly tender-crisp asparagus, give the potatoes a head start in the oven before adding the green veg to the pan.

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NUTRITIONAL INFORMATION (per serving): About 547 calories, 32.5 g fat (7.5 g saturated), 103 mg cholesterol, 599 mg sodium, 24 g carb, 2 g fiber, 2.5 g sugar (0 g added sugar), 39 g protein