Spice Crusted Flank Steak with Crispy Potatoes

Updated at: Thu, 17 Aug 2023 03:41:01 GMT

Step 1

1. Cut potato into eight wedges

Step 2

2. Combine potato wedges, 1 1/2 teaspoons cumin, 1/4 teaspoon salt in a bowl and toss to coat

Step 3

3. Heat one tablespoon of the oil in a large nonstick skillet over medium high heat and add the potatoes Cook, turning often until potatoes begin to brown, about 5 minutes. Reduce heat to medium, cook until potatoes are golden brown, about 15 minutes

Step 4

4. Add onion, cook, stirring occasionally, 4 minutes. Remove from heat and keep warm

Step 5

5. Meanwhile, heat a medium cast iron skillet over medium high heat

Step 6

6. Add tomatoes and jalapeno, cook until charred on all sides, about 8 minutes and remove from heat

Step 7

7. combine tomatillos, jalapeno, pico de Gallo, 2 teaspoons lime juice, 1/4 teaspoon salt in the bowl of a mini food processor and process until finely chopped

Step 8

8. Heat remaining one tablespoon of oil in a cast iron skillet over medium high heat

Step 9

9. Season both sides of steak with coriander and remaining 1/4 teaspoon of salt and remaining 1 1/2 teaspoons of cumin

Step 10

10. Add steak to the skillet and cook to desired degree of doneness, four to five minutes per side for medium rare. Remove to a cutting board and let stand for 5 minutes

Step 11

11. While steak rests, toss cooked potato wedges and onions in a large bowl with cilantro, queso fresco and remaining one teaspoon of lime juice

Step 12

12. Cut steak against the grain into thin slices, drizzle with the tomatillo sauce and serve steak with sauce and potato mixture

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