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Gallery Flank Steak with Corn and Potato Wedges Credit: Marcus Nilsson Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds russet potatoes (2 to 3), cut into 1/2-inch wedges 1 tablespoon olive oil, plus more for brushing Coarse salt and ground pepper 1 1/2 pounds flank steak 2 large ears corn, cut into 2-inch rounds 1/4 cup pesto
Gallery Flank Steak with Corn and Potato Wedges Credit: Marcus Nilsson
Recipe Summary Servings: 4
Gallery
Flank Steak with Corn and Potato Wedges Credit: Marcus Nilsson
Flank Steak with Corn and Potato Wedges
Credit: Marcus Nilsson
Flank Steak with Corn and Potato Wedges
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds russet potatoes (2 to 3), cut into 1/2-inch wedges 1 tablespoon olive oil, plus more for brushing Coarse salt and ground pepper 1 1/2 pounds flank steak 2 large ears corn, cut into 2-inch rounds 1/4 cup pesto
Directions
Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange in a single layer and bake until golden and tender, 30 minutes, flipping halfway through.
Meanwhile, heat a heavy skillet or grill pan over high. Brush steak with oil; season with salt and pepper. Cook steak, 5 to 8 minutes per side for medium-rare, flipping once. Tent with foil on a cutting board. Let rest 10 minutes before thinly slicing against the grain.
In a large pot of boiling salted water, cook corn until crisp-tender, 5 minutes; drain. Serve steak, topped with pesto, alongside corn and potatoes.
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All Reviews for Flank Steak with Corn and Potato Wedges
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Flank Steak with Corn and Potato Wedges
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
