Grilled flank steak with parsley chilli sauce and potatoes

Ingredients

For 1 serving

• Flank steak160 g
• Red potatoes220 g
• Parsley10 g
• Dried oregano1 pinch
• Chili pepper0.5
• Garlic1 clove
• Red wine vinegar1 tablespoon
• Extra virgin olive oil12 g
• Mixed salad greens60 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Preheat the oven to 200 °C (conventional). Scrub the red potatoes (you can leave the skin on), cut them into wedges and toss them in a roasting tin with a drizzle of oil and a pinch of salt.
2. Roast for 30 minutes, turning halfway, until golden and tender.
3. Meanwhile make the sauce: finely chop the parsley, garlic and chilli, add the oregano, vinegar, the remaining oil and a pinch of salt and let it stand.
4. For the last 10 minutes heat a griddle well over high heat; season the flank steak with salt and pepper and grill for 3 minutes per side, until it has a dark crust and is pink in the centre.
5. Rest it on a board for 5 minutes and slice it thinly against the grain: flank has long fibres and this keeps it tender.
6. Wash the mixed salad and serve the meat with the sauce, the potatoes and the salad.