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  1. Meals & Cooking
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  3. Grilled Flank Steak with Mustardy Potato Salad

Grilled Flank Steak with Mustardy Potato Salad

By Lindsay HuntPublished: Jun 12, 2015
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grilled flank steak with mustardy potato salad
Lindsay Hunt
Yields:
4
Prep Time:
10 mins
Total Time:
30 mins
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This grainy mustard potato salad is a delicious side for steak, pork, or chicken.

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Ingredients

  • 1 1/2 lb.

    small new potatoes, halved if large

  • 1/4 cup

    freshly chopped chives, plus additional for garnish

  • 1 Tbsp.

    Grainy mustard

  • 1 Tbsp.

    apple cider vinegar

  • 3 Tbsp.

    extra-virgin olive oil, divided

  • kosher salt

  • Freshly ground black pepper

  • 1 1/4 lb.

    flank steak, cut into 2 pieces

  • 1 tsp.

    ground coriander

Directions

    1. Step 1Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil and cook potatoes until tender, 15 to 18 minutes. Drain and transfer to a large bowl. Toss with chives, mustard, vinegar, and 1 tablespoon oil, and season with salt and pepper.
    2. Step 2Meanwhile, cook steak. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season steak with coriander, salt, and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part reads 130º for medium rare, about 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then slice. Serve with potatoes and garnish with chives.
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