Flank Steak with Rosemary Potatoes (30-Minute) | CookOS

Flank Steak with Rosemary Potatoes

Name: Flank Steak with Rosemary Potatoes (30-Minute)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 (1 lb) flank steak; 2 tsp vegetable oil; 1 lb baby potatoes; 2 tsp olive oil; 1 large sprig rosemary; kosher salt; ground black pepper

A straightforward flank steak with crispy-edged rosemary roasted potatoes that cooks start-to-finish in under 30 minutes. The brief cooking time and simple seasoning highlight the beef's natural flavor while the potatoes develop a golden, crisp exterior.

🌍American 🏷️Air fry 🏷️Flank steak 🏷️Rosemary potatoes 🏷️Beef Dinner

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🏷️

🏷️Family friendly

Total

35 min

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 (1 lb) flank steak
2 tsp vegetable oil
1 lb baby potatoes
2 tsp olive oil
1 large sprig rosemary
kosher salt
ground black pepper

7 Ingredients

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Instructions

1
Pat steak dry. Brush all over with 2 tsp vegetable oil and season liberally with kosher salt and ground black pepper. Place in a Suvie air fry basket and place in the bottom zone of Suvie with the sheet pan in place underneath to catch any drips.
2
In a Suvie pan, toss together 1 lb baby potatoes, 2 tsp olive oil, 1 sprig rosemary, ½ tsp kosher salt, and ¼ tsp ground black pepper until potatoes are fully coated. Place in the top zone of Suvie.
3
Input settings and cook now or schedule, flipping the steak halfway through cooking and tossing potatoes to redistribute. Bottom Zone: Air Fry at 400°F for 22 minutes. Top Zone: Convection Roast at 425°F for 25 minutes.
4
After cooking, check the internal temperature of the center of the steak with a digital thermometer. If between 130°F and 140°F, remove from Suvie and set aside on a cutting board. If under, continue cooking for 5-7 minutes longer until temperature is reached.
5
Allow steak to rest for 5 minutes. Then cut against the grain into thin slices. Season potatoes to taste with salt and pepper, and divide between plates.

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Tips & Notes

Pro tips

Let the steak rest 5–10 minutes after cooking before slicing; this keeps juices inside the meat instead of on the plate.
Cut potatoes to similar size so they roast evenly; aim for roughly 1-inch pieces.
Use high heat (medium-high to high) when searing the steak to develop a flavorful crust without overcooking the interior.
Always slice flank steak against the grain at a slight angle—this shortens muscle fibers and maximizes tenderness.

Substitutions

Vegetable oil → canola oil or avocado oil (neutral flavor; same smoke point)
Baby potatoes → fingerling potatoes (adjust timing; may take 3–5 min longer)
Fresh rosemary → dried rosemary (use 1 tsp; more potent, so less needed)

Storage & make-ahead

Store leftover steak and potatoes separately in airtight containers for up to 3 days. Reheat steak gently in a skillet over medium-low heat to avoid drying; potatoes reheat well in a 350°F oven for 5–8 minutes.

Common Questions

How do you know when flank steak is done?

Flank steak is best sliced medium-rare to medium (130–140°F internal). Use a meat thermometer for accuracy; don't rely on color alone since it's a lean cut.

Should you marinate flank steak before cooking?

No marinating is needed here—the recipe relies on simple seasoning and high heat. If marinating, keep it under 2 hours to avoid over-tenderizing the fibers.