Description
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.
Ingredients
Marinated Flank Steak:
2 pounds flank steak
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon black pepper
1/2 teaspoon crushed red pepper (optional for heat)
Roasted Baby Potatoes:
1 1/2 pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon salt
1/2 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
1/2 cup pinot grigio (or dry white wine)
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.
- Prep Time: 2 hours
- Cook Time: 40
- Category: Dinner
- Cuisine: American