Flank steak and hash browns
4
- Prep Time10 mins
- Total Time45 mins
- Makes4 servings
Photo, Roberto Caruso.
Ingredients
2 cups arugula, finely chopped
1 garlic clove, minced
2 tbsp lemon zest
2 tbsp lemon juice
3/4 tsp salt, divided
1 flank steak, about 750 g
2 tbsp canola oil, divided
4 Yukon Gold potatoes, cut into 1/2-in. cubes
1 small onion, finely chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
Instructions
STIR arugula with garlic, lemon zest and juice, and 1/4 tsp salt in a medium bowl.
SPRINKLE steak with 1/4 tsp salt. Season with fresh pepper. Heat an extra-large non-stick frying pan over medium-high. Add 2 tsp oil, then steak. Reduce heat to medium. Cook 6 to 7 min per side for medium-rare. Transfer to a plate and tent with foil.
HEAT remaining 4 tsp oil in same pan over medium-high. Add potatoes and cook, stirring often, until fork-tender, 15 to 18 min. Add onion and cook until golden, 2 to 3 min. Stir in tomatoes and remaining 1/4 tsp salt. Season with fresh pepper.
SLICE steak thinly, then divide among 4 plates. Top with arugula mixture.
Nutrition (per serving)
Calories 437, Protein 34g, Carbohydrates 32g, Fat 19g, Fibre 4g, Sodium 556mg.
Excellent source of vitamin C .