Flank Steak with Rosti and Tomato-Caper Sauce from Marley Spoon
Double the recipe for 4 people.
570 calories per person
Yield: 2
  • 30g spring onions
  • 500g maris piper potatoes
  • 10g fresh parsley
  • 250g cherry tomatoes
  • 15g tomato paste
  • 2 flank steaks
  • 5g garlic
  • 20g capers
  • salt & freshly ground black pepper
  • olive oil
  • sugar
  • 1 egg
  • 1 tbsp flour
  • 2 large frying pans
  • kitchen paper
  • colander
  • box grater
  • measuring jug
  • peeler
  • oven
  1. Prepare rosti - Preheat oven to 220C (fan). Wash, trim and finely slice the spring onions. Peel and coarsely grate potatoes. Place a colander over a bowl, add the grated potatoes and spring onions then season with salt. Mix well, leave to rest so the potatoes release some moisture.
  2. Prepare sauce - Meanwhile, wash tomatoes and parsley. Pick parsley leaves, discard stalks. quarter tomatoes, peel and finely chop the garlic. In a large bowl mix the egg and flour. Squeeze out as much liquid from the potatoes as possible with the hands, add to the egg and mix.
  3. Shape and fry rosti - Heat a large frying pan with 2 tbsps of oil on medium heat. Take a handful of mixture and form into a ball, add to the pan and flatten with the back of a spoon. Repeat with the remaining mixture and fry for 1-2 mins each side. Transfer to the oven for 8 mins.
  4. Cook steak - Heat the second frying pan with 1 tbsp oil over a high heat. Season the meat with salt and pepper. Cook for 2-3 mins on each side for medium rare, and a further 2 mins for well done. Transfer to a plate, keep warm and leave to rest.
  5. Make sauce - Reheat the steak pan with 1 tbsp oil on a medium heat. Add the tomatoes and cook for 3-4 mins. Then, add thee garlic and cook for a further 1 min and add 50ml water to the pan. Stir in the tomato paste, 1 tsp sugar and the capers. keep cooking for 1-2 mins.
  6. Finish the sauce - Stir the parsley through the sauce and season with salt and pepper, serve alongside the rosti and steak.
Recipe by The Purple Pumpkin Blog at https://www.thepurplepumpkinblog.co.uk/flank-steak-with-rosti-and-tomato-caper-sauce-from-marley-spoon/