Lunch: Grilled Flank Steak with Mustardy Potato Salad

Recipe by Lindsay Hunt This grainy mustard potato salad is a delicious side for steak, pork, or chicken.

This recipe includes fertility superfoods such as:

Apple Cider Vinegar

Health and fertility benefits of Grilled Flank Steak with Mustardy Potato Salad

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 1/2 lb. small new potatoes, halved if large
1/4 c. chopped chives, plus additional for garnish
1 tbsp. Grainy mustard
1 tbsp. apple cider vinegar
3 tbsp. extra-virgin olive oil
kosher salt
Black pepper
1 1/4 lb. flank steak, cut into 2 pieces
1 tsp. ground coriander

Instructions

Fill 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. Season with salt and pepper.
Meanwhile, cook steak. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season steak with coriander and season with salt and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part reads 130 º F 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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