PAN-FRIED MARINATED FLANK STEAK WITH ROAST POTATOES
800g beef flank steak
For the marinade: 100ml Japanese rice wine vinegar 50ml soya sauce tbsp lemon juice and zest tsp grated ginger 1 stalk leek, chopped 1 stalk coriander, chopped For the roast potatoes: 700g baby potatoes, quartered 1 tsp salt 1 tsp crushed black pepper 2 cloves garlic, minced 3 tbsp olive oil 2 stalks rosemary, chopped
1 Mix the ingredients for the marinade in a bowl. Marinate the beef and chill it for 1 hour. 2 Toss the potatoes with the salt, pepper, garlic, olive oil and rosemary. Spread them over a baking tray and roast in a preheated oven at 160 deg C for 45-60min until brown and crisp. Flip over once, halfway through cooking. 3 In a heated pan, sear the steak on one side for 2-3min until well browned, then sear the other side for another 2-3min. 4 Remove the pan from the heat, but rest the steak in the pan for 5min (rare) or 10min (medium). Transfer the steak to a cutting board, and rest it for another 10min. Cover with aluminium foil. 5 Slice the beef thinly, against the grain. Serve with the potatoes.