Marinated Flank Steak

Marinated Flank Steak with Garlic Spinach and Roasted Baby Potatoes

If you’re craving a restaurant quality dinner that you can make at home, this Marinated Flank Steak with Garlic Spinach and Roasted Baby Potatoes delivers big flavor without the fuss. It’s juicy, bold, and balanced with fresh greens and crispy potatoes.

Whether you’re feeding your family or impressing guests, this meal hits all the right notes: hearty, healthy, and downright delicious.

Why Flank Steak Deserves a Spot on Your Dinner Table

Flank steak is lean, affordable, and soaks up marinades like a champ. When you cook it just right (hot and fast) it turns deliciously tender with a rich, beefy flavor that competes with cuts of meat at twice the price.

The secret? A bold marinade and a proper rest before slicing. Trust the process! It works every time!

What You’ll Need

Here’s a quick breakdown of the ingredients:

Marinated Flank Steak:

• 2 pounds flank steak
• ¼ cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• ½ teaspoon crushed red pepper (optional for heat)

Roasted Baby Potatoes:

• 1 ½ pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon paprika
• Fresh cracked black pepper to taste

Garlic Sautéed Spinach:

• 1 tablespoon olive oil
• 3 cloves garlic, thinly sliced
• 16 ounces fresh baby spinach
• Salt and pepper to taste
• ½ cup pinot grigio (or dry white wine)

Step-by-Step Instructions

1. Marinate the Flank Steak

Whisk all marinade ingredients together in a bowl or zip-top bag. Add the flank steak and coat it well. Let it marinate in the fridge for at least 2 hours, or overnight for best flavor. Flip it halfway through if possible.

2. Roast the Baby Potatoes

Preheat your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, smoked paprika, and black pepper. Spread them on a baking sheet in a single layer and roast for 25–30 minutes, flipping once halfway, until golden and crispy.

3. Sear the Flank Steak

Remove the steak from the marinade and pat it dry. Heat a cast iron skillet or grill over medium-high heat. Cook the steak for 4–5 minutes per side, depending on thickness, for medium-rare. Let it rest for 10 minutes before slicing thinly against the grain.

4. Sauté the Garlic Spinach

While the steak rests, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant—about 30 seconds. Toss in the spinach and sauté for 2–3 minutes until just wilted. Season with salt, pepper, and a dry white wine.

Bring It All Together

Plate up the garlic spinach and crispy baby potatoes, then fan out slices of juicy marinated flank steak over the top. You’ll get savory, garlicky, crispy, and juicy in every bite.

Pair this dish with a glass of red wine, a fizzy kombucha, or sparkling water with lemon. It’s fancy enough for date night but easy enough for a weeknight dinner.

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Tips for Steak Success

• Don’t skip the rest! Letting the steak rest keeps the juices where they belong – in the meat.
• Slice it thin. Cutting against the grain makes every bite more tender.
• Use a meat thermometer. For medium-rare, aim for 130–135°F before resting.

Why You’ll Love This Flank Steak Dinner

This isn’t just any meat and-potatoes meal. It’s a flavor packed, nutrient dense dinner that satisfies on every level. The umami-rich marinade elevates the steak, the potatoes bring comfort and crunch, and the garlic spinach ties it all together with a fresh, zippy finish.

Make It Your Own

Want to mix things up? Try these swaps:

• Sub kale or Swiss chard for spinach.
• Use sweet potatoes or fingerlings instead of baby potatoes.
• Add a drizzle of chimichurri or balsamic glaze on the steak for extra flair.

Save This for Your Next Craving

Save this Marinated Flank Steak with Garlic Spinach and Roasted Baby Potatoes recipe for your next dinner win. It’s a guaranteed crowd pleaser, ready to become a regular in your rotation.

Got leftovers? Lucky you! This steak tastes amazing cold in wraps, salads, or tucked into a crusty sandwich with a swipe of Dijon.

📌 Pin it, print it, or share it—this recipe’s too good to keep to yourself.
Let me know in the comments how it turned out or if you gave it your own twist!