Flank steak with smoked butter potatoes and tomato salad
- 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
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.
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.
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.
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.
Serve flank alongside smoked butter potatoes and tomato salad. Enjoy.