Flank Steak with Arugula Pesto & Roasted Fingering Potatoes


On the eve of St. Patrick’s day I inadvertently made a lovely green pesto as an accompaniment for pan-fried flank steak, roasted fingerings, and a salad with avocado and mushrooms. Using arugula for the pesto gave it a nice spicy edge; so easy to make and delicious on many things! Dustin made a creamy lime dressing to go on our salad – he mixed a few spoonfuls of mayonnaise with the juice of a lime, a tiny splash of cream, and salt & pepper to taste. A great weeknight meal.


Flank Steak with Arugula Pesto & Roasted Fingerling Potatoes:

a few heaping handfuls of fingerling potatoes
a couple handfuls of arugula
a handful of pine nuts, toasted

3 cloves of garlic

a handful of grated Parmesan cheese

juice from 1 small lime

olive oil (a few Tablespoons)

1 to 1 &
1/2 pounds flank steak
paprika

salt & pepper

  • Preheat oven to 375. Rinse any dirt off the potatoes, pat them dry, and place on a rimmed baking sheet with a couple drizzles of olive oil, salt & pepper. We threw some garlic cloves in there too for good measure. Who doesn’t love roasted garlic!? Roast until potatoes can be pierced easily with a fork, about 15-20 minutes.
  • Meanwhile, prepare the pesto by placing the arugula, pine nuts, 1 clove of the garlic, cheese, and lime juice in a food processor. Process for a few seconds until combined. While processor is running, pour in a light steady stream of olive oil until the consistency is how you like it. Taste and season with salt and pepper if necessary. Transfer pesto to a small bowl and set aside (or refrigerate) while you make the steak.
  • Season the flank steak on both sides with paprika and salt & pepper. Mince the remaining 2 cloves of garlic and press into the meat. Heat some olive oil in a skillet until hot. The steak should sizzle nicely when it meets the skillet. Cook until desired doneness, depending on the thickness of your steak (medium rare took about 7-9 minutes for us, flipping several times).

  • Transfer steak to a cutting board and let rest for several minutes. Slice the steak and put onto 2 plates.

  • Place the roasted potatoes on the plate and spoon some pesto over the steak and/or the potatoes. Enjoy with a nice Syrah. We like to drink local:

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    5 thoughts on “Flank Steak with Arugula Pesto & Roasted Fingering Potatoes

    1. My mom and I made this for dinner tonight and it was SO yummy!! I can’t keep myself from dipping random things in the arugula pesto because it tastes so good!

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