Flank Steak with Roasted Potatoes

Here is a clear, easy Flank Steak with Roasted Potatoes recipe. A simple but flavorful meal with tender, juicy flank steak and crispy oven-roasted potatoes.

Ingredients (2–3 servings)

For the Flank Steak

500–700 g (1.1–1.5 lb) flank steak

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp paprika (smoked optional)

1–2 sprigs rosemary or thyme

1 tbsp butter (for finishing)

For the Roasted Potatoes

600–800 g (1.3–1.7 lb) small potatoes (e.g., baby potatoes)

2 tbsp olive oil

1 tsp salt

½ tsp pepper

1 tsp paprika

1 tsp garlic granules/powder

Optional: 1 tsp dried rosemary or thyme

Method

Roast the Potatoes

Preheat oven to 200°C / 400°F. Halve the potatoes and toss with olive oil, salt, pepper, paprika, and garlic. Spread on a baking sheet. Roast for 30–35 minutes, until golden and crispy.

Cook the Flank Steak

While the potatoes roast: Pat the flank steak dry. Season with salt, pepper, garlic powder, and paprika. Heat a pan over high heat with 1–2 tbsp oil. Sear the steak 2–3 minutes per side. Add butter and herbs, let the butter melt, and spoon it over the meat. Remove and let rest for 5–10 minutes. Slice against the grain in thin strips (very important for tenderness!).

Serve the steak slices over the roasted potatoes.

Optional: add chimichurri, herb butter, garlic yogurt dip, or a squeeze of lemon.

Garnish with fresh herbs (rosemary, parsley, chives).