Balsamic Marinated Flank Steak and Parmesan Garlic Mashed Potatoes
I'm a red-meat loving kind of girl. It's just so tender, delicious, and flavorful. And served alongside potatoes? Well, let's just say that few pairings are more pleasing to the pallet (although chocolate and peanut butter are a close second). Strangely enough, however, my favorite go-to inspiration source of Italian cuisine includes few traditional meat-and-potatoes dishes. What choice had I but to develop my own? Throwing together some of my favorite Italian-themed flavors I put together this delicious hearty dinner that I found particularly satisfying after tonight's seven mile run in the rain. I served it alongside a good helping of sauteed spinach with shallots. Enjoy.
- 1 2 lb. cut flank steak, scored on both sides in a diamond pattern
- 3 Tbsp. balsamic vinegar
- juice from 1 lemon
- 1/4 c. extra virgin olive oil, plus extra for drizzling
- 3 cloves minced garlic
- 1 Tbsp. fresh thyme leaves
- salt and pepper to taste
- 1 lb. little yellow potatoes
- 1 head garlic
- heavy cream
- 1 c. grated Parmesan cheese
- 1/2 stick butter
- 1 handful Italian parsley, chopped
Season steak of both sides with salt and pepper. In a small bowl, whisk together vinegar, lemon juice, olive oil, minced garlic, and thyme. Pour over steak and marinate in refrigerator for at least twenty minutes, overnight is okay too!
Preheat oven to 425˚ F. Slice the top of a head of garlic and place in the center of a foil square. Sprinkle with salt and drizzle with olive oil. Wrap into a packed and roast in oven for about 30 minutes until garlic becomes soft and brown. Meanwhile, begin boiling a large pot of water for the potatoes. Remove the roasted garlic from oven and allow to cool. Turn the oven to broil.
After steak has worked, place in an oven-proof dish and broil each side to desired doneness, (4 minutes per side for medium-rare). Remove from oven and allow meat to rest for about 5 minutes before slicing thin crosswise.
To make the potatoes, add potatoes, and to boiling pot of water and cook until very tender and can be easily pierced with the tip of a knife, about 15 minutes. Drain potatoes and return to pot. Squeeze roasted garlic into the potatoes and mash together with a potato masher. Add pieces of butter and a splash of heavy cream. Sprinkle in Italian parsley, grated cheese, and season with salt and pepper. stir together until thoroughly combined. If potatoes are a little dry, add a little more cream. Serve warm with steak. Good dinner!