Seared Bistro-Style Steak with Crispy Potatoes and Salsa Verde
By America's Test KitchenPublished on August 3, 2025
Time
40 minutes
Yield
Serves 5 to 6
Ingredients
Salsa Verde
1 large slice white sandwich bread, lightly toasted and cut into ½-inch pieces½ cup extra-virgin olive oil 2 tablespoons juice from 1 lemon2 cups loosely packed fresh parsley leaves, preferably flat-leaf parsley2 medium anchovy fillets 2 tablespoons drained capers 1 small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)⅛ teaspoon saltSteak and Potatoes
1½ pounds yellow waxy potatoes, unpeeled, cut into 1-inch wedges1 teaspoon table salt, divided1 (2-pound flank steak, trimmed½ teaspoon pepper 3 tablespoons vegetable oil, dividedBefore You Begin
A 12-inch nonstick skillet provides enough space to properly sear the steaks, then brown the potatoes without concern for sticking. A traditional cast-iron or carbon-steel skillet will also work well for these reasons. If using a traditional cast-iron skillet, preheat the empty skillet over medium heat for 5 minutes before proceeding with step 2. Feel free to substitute another herb sauce or relish in place of the Salsa Verde.
Instructions
- Process 1 large slice white sandwich bread, lightly toasted and cut into ½-inch pieces; ½ cup extra-virgin olive oil; and 2 tablespoons lemon juice in a food processor until smooth, about 10 seconds. Add 2 cups loosely packed fresh parsley leaves, 2 medium anchovy fillets, 2 tablespoons drained capers, 1 minced small garlic clove, and ⅛ teaspoon salt. Pulse until the mixture is finely chopped (the mixture should not be smooth), about five 1-second pulses, scraping down the bowl with a rubber spatula after 3 pulses. Transfer the mixture to a small bowl and set aside.
- FOR THE STEAK AND POTATOES: Toss 1½ pounds unpeeled, 1-inch yellow waxy potato wedges with ½ teaspoon table salt in bowl. Cover and microwave, tossing occasionally, until potatoes begin to soften, 5 to 7 minutes. Drain off any accumulated liquid and set potatoes aside.
- Cut 1 (2-pound) trimmed flank steak in half lengthwise, then cut each piece in half crosswise to create 4 steaks. Pat steaks dry with paper towels and sprinkle with remaining ½ teaspoon table salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to cutting board, tent with aluminum foil, and let rest while finishing potatoes.
- Heat remaining 2 tablespoons vegetable oil in now-empty skillet over medium heat until shimmering. Add potatoes and cook, turning occasionally, until well browned, about 10 minutes. Slice steaks thin against grain and serve with potatoes, passing Salsa Verde separately.
for the salsa verde
Time
40 minutesYield
Serves 5 to 6Ingredients
Salsa Verde
Steak and Potatoes
Ingredients
Salsa Verde
Steak and Potatoes
Ingredients
Salsa Verde
Steak and Potatoes
Why This Recipe Works
Searing a steak in a skillet is not a revolutionary idea, but we love this recipe because you can sear the steaks, then use the skillet again to make crispy potatoes that take on incredible flavor from the steak juices and fond left behind. The piéce de rèsistance is a bright salsa verde with pungent anchovy, lemon, capers, garlic, and parsley; it coats everything and comes together in seconds in a food processor. To get juicy, bistro-style steaks without breaking the bank or hunting down obscure cuts of meat, we turned to common, affordable flank steak. By cutting a 2-pound piece of meat into four portions, we create thick steaks ideal for pan searing. For the perfectly crisp side of potatoes that uses the same pan, we cut yellow potatoes into wedges and jump-start their cooking in the microwave. These potato wedges are so crispy and so imbued with the flavor of the flank steak that your family or guests will swoon over them.
Before You Begin
A 12-inch nonstick skillet provides enough space to properly sear the steaks, then brown the potatoes without concern for sticking. A traditional cast-iron or carbon-steel skillet will also work well for these reasons. If using a traditional cast-iron skillet, preheat the empty skillet over medium heat for 5 minutes before proceeding with step 2. Feel free to substitute another herb sauce or relish in place of the Salsa Verde.
Instructions
- Process 1 large slice white sandwich bread, lightly toasted and cut into ½-inch pieces; ½ cup extra-virgin olive oil; and 2 tablespoons lemon juice in a food processor until smooth, about 10 seconds. Add 2 cups loosely packed fresh parsley leaves, 2 medium anchovy fillets, 2 tablespoons drained capers, 1 minced small garlic clove, and ⅛ teaspoon salt. Pulse until the mixture is finely chopped (the mixture should not be smooth), about five 1-second pulses, scraping down the bowl with a rubber spatula after 3 pulses. Transfer the mixture to a small bowl and set aside.
- FOR THE STEAK AND POTATOES: Toss 1½ pounds unpeeled, 1-inch yellow waxy potato wedges with ½ teaspoon table salt in bowl. Cover and microwave, tossing occasionally, until potatoes begin to soften, 5 to 7 minutes. Drain off any accumulated liquid and set potatoes aside.
- Cut 1 (2-pound) trimmed flank steak in half lengthwise, then cut each piece in half crosswise to create 4 steaks. Pat steaks dry with paper towels and sprinkle with remaining ½ teaspoon table salt and ½ teaspoon pepper. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to cutting board, tent with aluminum foil, and let rest while finishing potatoes.
- Heat remaining 2 tablespoons vegetable oil in now-empty skillet over medium heat until shimmering. Add potatoes and cook, turning occasionally, until well browned, about 10 minutes. Slice steaks thin against grain and serve with potatoes, passing Salsa Verde separately.
for the salsa verde
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