Your Sunday Night Recipe

This soy-marinated flank steak with sesame-herb roasted potatoes from the Half-Baked Harvest cookbook is the perfect go-to for a Sunday night. Here’s how to master it…

Steak

½ cup extra-virgin olive oil

8 garlic cloves, smashed

1 cup low-sodium soy sauce

2 tablespoons freshly ground coffee

2 tablespoons chopped fresh oregano

Zest and juice of 1 lime

2 pounds flank or skirt steak

Sesame-Herb Roasted Potatoes

4 russet potatoes, cut into 1-inch cubes

2 tablespoons sesame oil

2 tablespoons raw sesame seeds

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh oregano

Thai Basil Chimichurri (recipe below), for serving

MARINATE THE STEAK. In a small saucepan, heat the olive oil over medium. When it shimmers, add the garlic and cook until fragrant and lightly caramelized, 8 to 10 minutes. Remove the pan from the heat and stir in the soy sauce, ground coffee, oregano, lemon zest and juice. Let cool for 10 minutes.

Put the steak in a large zip-top bag, add the marinade, and toss to coat well. Marinate in the fridge for at least 4 hours or up to overnight. Remove the steak from the fridge 30 minutes prior to grilling.

MAKE THE POTATOES. Preheat the oven to 425ºF.

On a rimmed baking sheet, toss the potatoes with the sesame oil, sesame seeds, and salt and pepper to taste. Arrange in a single layer and bake for 15 to 20 minutes, then flip and bake for 15 to 20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.

MEANWHILE, GRILL THE STEAK. Heat a grill to high or a grill pan over high. When the grill is just smoking, remove the steak from the marinade and add it to the grill. Pour over some of the marinade and discard the rest. Grill the steak for 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.

Slice the steak across the grain. Serve with a generous amount of chimichurri and the roasted potatoes alongside.

Thai Basil Chimichurri

1 cup chopped fresh Thai basil or regular basil

¼ cup chopped fresh cilantro

⅓ cup extra-virgin olive oil

¼ cup red wine vinegar

1 garlic clove, minced or grated

1 red Fresno chile, seeded and chopped

1 teaspoon kosher salt

MAKE THE CHIMICHURRI. Combine the basil, cilantro, olive oil, vinegar, garlic, chile, and salt in a small bowl and let sit for at least 10 minutes or overnight in the fridge. Taste and add salt as needed.

3 thoughts on “Your Sunday Night Recipe

  1. I cheated and had some carne asada already marinating but the ingredients were pretty much the same for the marinade. The potatoes I had to put a different spin on them as I didn’t realize I was out of sesame oil, so i took the tahini that i had and blended it with avocado oil and the rest of the ingredients, woah! Husband approved 🙂

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