Small Forward Steak and Roasted Potatoes
|1.2-1.5 lbs||Harris Ranch Flank or Skirt Steak|
|½ cup||Mezzetta Olive Oil|
|7 cloves||Garlic, 4 sliced and 3 crushed|
|1 ½ lbs||Small Red Potatoes, quartered|
|Salt and Pepper|
- Nonstick skillet
- Cook's knife
- Pastry brush
- Sheet tray
- Place steak, 6 tbsp olive oil, sliced garlic and parsley in a resealable plastic bag, and rub ingredients into steak. Let marinate 1 hour at room temperature or overnight in refrigerator.
- Preheat oven to 425°F. In a large bowl, toss potatoes with remaining 2 tbsp olive oil and crushed garlic; season with salt and pepper. Spread potatoes on an oiled baking sheet and roast until golden brown and crisp, about 20-30 minutes, stirring occasionally with a metal spatula.
- Remove steak from marinade, rubbing off any garlic pieces. Season with salt and pepper. Heat a grill pan over medium-high heat. When hot, brush with oil, add steak and cook for about 4-7 minutes. Turn and cook for 4-7 minutes on other side for medium-rare to medium. Transfer steak to a plate, tent with foil to keep warm and let rest for 10 minutes.
- Thinly slice steak and serve with potatoes.