Name: Air-Fryer Flank Steak with Roasted Potatoes and Chimichurri
Total time: 45 min
Ingredients: 1 pound extra-small Red Bliss potatoes , unpeeled; 3 tablespoons extra-virgin olive oil; Salt and pepper; 2 teaspoons honey , warmed; 1 (12-ounce) flank steak , trimmed and halved with grain; 2 tablespoons minced fresh parsley; 1½ teaspoons red wine vinegar; 1½ teaspoon minced fresh oregano or ½ teaspoon dried; 1 garlic clove , minced; ⅛ teaspoon red pepper flakes

Why This Recipe Works

We started with lean, beefy flank steak, cutting it in half lengthwise to allow for better airflow and more crust. Brushing the meat with honey as well as oil gave it a slightly better “sear” during its brief stint in the air fryer (the sugars in honey brown faster than proteins do). For our potatoes, extra-small Red Bliss potatoes were ideal as they could be simply tossed with olive oil, salt, and pepper and roasted whole. We gave the potatoes a 12-minute head start before stacking the steaks on top and letting both cook to perfection. While the meat rested, we whisked a quick chimichurri sauce from parsley, oregano, garlic, red pepper flakes, oil, and red wine vinegar. The grassy, herbaceous sauce tasted as good drizzled on the potatoes as it did on the meat.

Before You Begin

Use extra-small red potatoes measuring about 1 inch in diameter. If you can't find extra-small potatoes, substitute 1 pound of red potatoes cut into 1-inch pieces. Warming the honey makes it easier to brush onto the steaks.

Instructions

Toss red potatoes with 2 teaspoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; transfer to air-fryer basket. Place basket in air fryer, set temperature to 400 degrees, and cook for 12 minutes.

Combine honey and 1 teaspoon oil in small bowl. Pat steaks dry with paper towels, brush with honey-oil mixture, and season with salt and pepper. Arrange steaks on top of potatoes, spaced evenly apart. Return basket to air fryer and cook until steaks are browned and register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 8 to 10 minutes, flipping and rotating steaks halfway through cooking. Transfer steaks to cutting board and potatoes to serving bowl. Tent each with aluminum foil and let rest while preparing chimichurri.

Combine remaining 2 tablespoons oil, parsley, vinegar, oregano, garlic, and pepper flakes in separate bowl and season with salt and pepper to taste. Slice steaks thin against grain and serve with potatoes and chimichurri.