Name: Flank Steak with Red Curry Potatoes
Total time: 30 min
Ingredients: 1 1/2 pounds small Yukon Gold potatoes, unpeeled, quartered; 3 tablespoons vegetable oil; 1 (1 1/2-pound) flank steak, trimmed and halved lengthwise; Salt and pepper; 1/4 cup red curry paste; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 1 cup canned coconut milk; 2 teaspoons fish sauce; 2 tablespoons fresh cilantro leaves

Why This Recipe Works

We make a potent curry sauce using only a few pantry items—all in just 3 1/2 minutes.

Before You Begin

Use Yukon Gold potatoes measuring 1 to 2 inches in diameter.

Instructions

Combine potatoes and 2 tablespoons oil in large bowl. Cover and microwave until potatoes are nearly tender, about 7 minutes; set aside.

Pat steak dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent with foil, and let rest for 5 minutes. Wipe out skillet with paper towels.

Add curry paste, ginger, and garlic to now-empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in coconut milk, fish sauce, and parcooked potatoes, and bring to simmer. Cook until potatoes are tender, about 3 minutes. Slice steak thin on bias against grain. Serve with curried potatoes and sprinkle with cilantro.