Cast Iron Pan-Seared Flank Steak with Crispy Potatoes and Chimichurri
Why This Recipe Works
Steak frites is a classic bistro dish, but cooking up a steak in one pan while simultaneously deep-frying potatoes in another is a recipe for disaster in a home kitchen. We wanted to harness the power of cast iron and make an approachable version of this meat and potatoes classic. We started with flank steak cut into quarters to increase the surface area, which helped it develop a better crust. We preheated our cast-iron skillet in the oven for a hot, even cooking surface and seared both sides of the steak before dropping the heat while it finished cooking through. While the meat was resting, we moved to the potatoes, which we had jump-started in the microwave so they could quickly brown and crisp when added to the now-empty, hot skillet. Letting the potatoes cook without stirring ensured that the exteriors became crunchy. We served our steak and potatoes with a quick chimichurri made with herbs, garlic, and red wine vinegar as a fresh counterpoint.