This seared bistro steak pairs quick-cooked flank steak portions with crispy potatoes and a vibrant anchovy-parsley salsa verde. The standout is the contrasting textures—tender, rare steak and crunchy potatoes that soak up the sauce's bold, briny flavors.
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Process 1 large slice white sandwich bread, lightly toasted and cut into ½-inch pieces; ½ cup extra-virgin olive oil; and 2 tablespoons lemon juice in a food processor until smooth, about 10 seconds. Add 2 cups loosely packed fresh parsley leaves, 2 medium anchovy fillets, 2 tablespoons drained capers, 1 minced small garlic clove, and ⅛ teaspoon salt. Pulse until the mixture is finely chopped (the mixture should not be smooth), about five 1-second pulses, scraping down the bowl with a rubber spatula after 3 pulses. Transfer the mixture to a small bowl and set aside.
FOR THE STEAK AND POTATOES: Toss 1½ pounds unpeeled, 1-inch yellow waxy potato wedges with ½ teaspoon table salt in bowl. Cover and microwave, tossing occasionally, until potatoes begin to soften, 5 to 7 minutes. Drain off any accumulated liquid and set potatoes aside.
Cut 1 (2-pound) trimmed flank steak in half lengthwise, then cut each piece in half crosswise to create 4 steaks. Pat steaks dry with paper towels and sprinkle with remaining ½ teaspoon table salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to cutting board, tent with aluminum foil, and let rest while finishing potatoes.
Heat remaining 2 tablespoons vegetable oil in now-empty skillet over medium heat until shimmering. Add potatoes and cook, turning occasionally, until well browned, about 10 minutes. Slice steaks thin against grain and serve with potatoes, passing Salsa Verde separately.
Refrigerate leftover steak and potatoes in separate airtight containers for up to 3 days; reheat steak gently in a 300°F oven or on a skillet over low heat. Salsa verde keeps for up to 2 days refrigerated.
food processor · 12-inch nonstick skillet · meat thermometer
Use a meat thermometer: cook to 120–125°F for medium-rare. The steak will continue to cook slightly after removal from heat.
Yes, prepare it up to 1 day ahead and store in an airtight container in the refrigerator. Stir before serving.
Microwaving softens them partway (5–7 minutes) so they finish cooking evenly in the skillet without the outsides burning.
Omit them or substitute 1 teaspoon of anchovy paste. The salsa will be less briny but still flavorful.
Yes, but flank steak is ideal for this recipe because it's thin and cooks quickly. Thicker cuts like ribeye will need longer cooking times.
