This delicious recipe for flank steak with potato rosti and tomato-caper sauce is full of flavor and ready to eat in 40 minutes. It makes for one of those perfect al fresco meals when the early evening sun is still shining – food always tastes better eaten out in the sunshine!
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Recipe For Flank Steak
The days are getting longer, the temperature is rising, and the sun is starting to shine again – that can only mean one thing – summer is on the way!
We’ve been giving the garden a really good tidy up recently, getting it ready to have friends and family over on the weekends for fun and food. We love entertaining, and dining outside, and food really does seem to taste better al fresco!
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I’ve got lots of tasty recipes to share with you over the coming summer months, starting with this recipe for flank steak, which is served with rosti (which sounds fancy but is so easy to make) and a sweet and tangy tomato-caper sauce.
What is flank steak?
Flank steak is a cut from the abdominal muscles of the cow, flank comes in thick, hindquarter and forequarter varieties. Skirt steak is similar but taken from the underbelly of the cow. Both are inexpensive cuts of beef and are best cooked fast at a high temperature. Don’t cook past a medium otherwise the meat becomes tough. Both have a good beefy flavor, and are great for fajitas and stir fry dishes.
The official prep and cook time is 40 minutes, but since you can multitask by cooking the steak while the rosti is in the oven, and have the steak resting while you cook the sauce, it can be ready in less time.
This makes it a great, fresh, midweek meal that you can cook after work and enjoy with a glass of your favorite beverage; or as a dinner party dish with friends on the weekend. Just double the ingredients as required.
What is potato rosti?
Think of potato rosti like hash browns – the difference is that rosti are made using raw potato, and hash browns use cooked potatoes. They’re both essentially potato pancakes, and a great side dish.
To make rosti raw, peeled potatoes are coarsely grated using a box grater and salted so that the excess water drains from the potato. It’s best to place the grated potatoes into a colander which has been placed in a bowl so that the liquid drains away completely. Dry the potatoes out further by squeezing with your hands, or balling up in a clean kitchen towel/tea towel.
This recipe adds finely sliced onions to the potatoes, which is then added to a mixture of flour and egg to bind everything together, before being shaped and fried on both sides, and finished to cook through in the oven.
What are capers?
This recipe uses an ingredient that you may have never heard of before, let alone eaten – capers. They’re the edible, unopened buds of the caper bush, and usually consumed pickled.
Capers have an unusual flavor and one might say that they have an acquired taste – for little buds, they sure do pack a flavor punch! The flavor can be described as tangy, piquant, aromatic, lemony, olivey, and salty. If you like olives, you will probably like capers too.
Don’t confuse capers with caperberries, the latter is the fruit of the caper bush. Caperberries are larger than capers, and generally, have their stems left on. They are also usually pickled.
Capers are often found in Mediterranean dishes. In this recipe, they are used to add a delicious tang to the tomato sauce.
The sauce is made simply with olive oil, cherry tomatoes and garlic, and finished off with capers, and the leaves of fresh flat-leaf parsley. It’s a seriously good sauce!
You can grab the recipe for flank steak with rosti and tomato-caper sauce below – I hope you enjoy it as much as we did. Don’t forget you can save this recipe to Pinterest for later!
- 30g spring onions, finely sliced
- 500g potatoes (Russet or Maris Piper), peeled and coarsely grated
- 1 egg
- 1 Tbsp flour
- 2 Tbsp + 1 Tbsp + 1 Tbsp olive oil
- 2 flank steaks
- salt & freshly ground black pepper
- 250g cherry tomatoes, quartered
- 1 garlic clove, finely chopped
- 50ml water
- 15g tomato paste
- 1 tsp sugar
- 20g capers
- 10g fresh parsley, leaves only
- Preheat oven to 220C/435F/Gas9.
- Place a colander over a bowl, add the grated potatoes and spring onions then season with salt. Mix well and leave to rest for 10 minutes so the potatoes release some moisture.
- In a large bowl mix the egg and flour. Squeeze out as much liquid from the potatoes as possible with your hands, add to the egg and mix.
- Heat a large skillet/frying pan with 2 tbsps of oil on medium heat.
- Take a handful of the potato 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 a baking sheet and place in the oven for 8 mins.
- Heat a large skillet/frying pan with 1 tbsp olive oil over a high heat. Season the meat with salt and pepper. Cook for 2-3 mins on each side for medium rare. Transfer to a plate, keep warm and leave to rest.
- Reheat the steak pan with 1 tbsp oil on a medium heat. Add the tomatoes and cook for 3-4 mins. Then, add the garlic and cook for a further 1 min and add 50ml water to the pan. Stir in the tomato paste, sugar and the capers. keep cooking for 1-2 mins.
- Stir the parsley through the sauce and season with salt and pepper, serve alongside the rosti and steak.
The recipe ingredients are measured in weight, so you will find a set of digital kitchen scales handy, especially ones that have imperial and metric measurements.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 555 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 160mg Sodium: 508mg Carbohydrates: 67g Fiber: 8g Sugar: 10g Protein: 36g