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Flank steak with smoked butter potatoes and tomato salad

Flank steak with smoked butter potatoes and tomato salad

Serves 4  


  • 850g Our Farm Angus Beef Flank steak  
  • 100ml olive oil  
  • 1 tbs dried oregano  
  • 800g baby chat potatoes  
  • 6 garlic cloves  
  • 100g Pepe saya smoked butter, cut into cubes  
  • ½ bunch sage leaves 
  • 400g cherry tomatoes  
  • 1 tbs white wine vinegar  
  • ¼ cup thyme leaves  


Step 1

Preheat oven to 200°C. Grease a baking tray and line with baking paper. 

Bring potatoes to boil in salted water and cook for 12-14 minutes or until tender. Drain and cool for 5 minutes.

Step 2

Transfer to prepared tray along with the garlic cloves and scatter with smoked butter, 2 tablespoons of olive oil and sage leaves. Season with salt flakes and cracked pepper. Roast in the oven for 25-30 minutes or until the potatoes are golden and crispy.  

Step 3

Preheat a barbecue or grill pan to high temperature. Drizzle flank with 2 tablespoons of oil and dried oregano season well on both sides. Cook steak for 8 minutes each side for medium rare or to your liking. Cover loosely with foil to rest for 10 minutes. 

Step 4

Meanwhile, to prepare the tomato salad, place tomatoes into a serving dish, toss in vinegar, remaining 1 tablespoon of oil and thyme leaves. Season with salt flakes.  

Step 5

Serve flank alongside smoked butter potatoes and tomato salad. Enjoy.