Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds flank steak

  2. 1 1/4 teaspoon salt

  3. 1/2 teaspoon black pepper

  4. 3 tablespoons olive oil

  5. 1 large garlic cloves, minced

  6. 1/2 teaspoon chopped fresh rosemary

  7. 2 cups finely diced Yukon Gold potatoes

  8. 1 14-ounce can diced tomatoes in juice

  9. 1 red onion, sliced

  10. 1 tablespoon butter

  11. 1/2 cup canned or pre-cooked chickpeas

  12. 1 tablespoon chopped parsley

  13. 1 lime

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons oil in a skillet over moderately high heat until hot but not smoking. Add salt, pepper and potatoes to the pan. Sauté for about 3 minutes, stirring frequently. Add chopped rough-cut onions to the mixture.

  2. Add chickpeas and stir. Add tomatoes with their juice, simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes. Add butter and sauté for an additional 10 minutes.

  3. While ragù is cooking, prepare steak: Pat steak dry. Mix salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.

  4. Heat 1 tablespoon oil, some garlic and some rosemary in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add steak to pan and sear meat, turning over once. Cook 6 to 8 minutes total for rare (depending on thickness of steak).

  5. Chop parsley and throw atop steak.

  6. Optional finish: Add about a tablespoon of butter to steak and potatoes and swirl. Set steak aside to rest and keep warm.

  7. Transfer steak to a cutting board and pour any meat juices from baking pan into the potato ragù. Holding knife at a 45-degree angle, cut steak across the grain into thin slices.

  8. Serve sliced steak over the potato ragù. Finish with a squirt of lime juice over the entire dish.


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