Flank steak (beef flank) with fried potatoes – detailed recipe. Nutrition value per serving: (total 4) Calories 480, total fats 25 g., Saturated fats g., Proteins 35 g., carbohydrates 29 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500-700 gr. beef flank steak (venerable flank)
- 700 gr. potato with red peel
- 1 tbsp. fresh parsley
- 1 large feather of green onion, coarsely chopped
- 1 small jalapenos, seedless and coarsely chopped
- 1 clove garlic, minced
- Finely grated zest and juice of 1/2 lemon
- 1/4 Art. olive oil
Recipes with similar ingredients: beef, red potatoes, jalapenos, garlic
Recipe preparation:
- Put potatoes in a medium pan and pour cold water salt it. Bring to a boil and cook until tender. 15 up to 20 min., drain the liquid.
- In a food processor, mix parsley, chives, jalapenos, garlic, lemon zest and juice, 2 tbsp. l olive oil and 1/2 tsp salt, finely chop. Transfer to a small bowl.
- Heat a large pan to high heat and add 1 Art. l olive oil. Season the steak with salt and pepper. Add in a pan and fry until brown, from 5 to 6 minutes. on each side. Put the beef flank on a cutting board and leave for 5 min. Add the remaining 1 tbsp. l olive oil and potatoes in the same pan; lightly crush potatoes with a wooden a spoon. Sauté, stirring occasionally, until golden brown and the formation of a slightly crisp, about 5 minutes. Season salt and pepper.
- Cut the flank of the steak across the fibers into thin slices. From above put parsley sauce and serve with potatoes. Beef recipe flank steak with arugula.
