Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb 7.99
• Kroger® Russet Potatoes 1 lb, cut into 1-inch wedges 2.99
• Simple Truth Organic® Baby Spinach BIG DEAL! 4 oz 5.00
• Fresh Strawberries – 1 LB Clamshell 6 oz, hulled and halved 2.50
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch) 2 medium tomatoes, cut into wedges 2.99
• Parsley 1/2 bunch, leaves and tender stems chopped 1.69
• Garlic 2 cloves, finely minced 1.50
• Fresh Organic Limes - Each 1 1.29
• Jumbo Red Onions 1/4 lb, very thinly sliced 2.49
• Pantry item: olive oil 5 tablespoons
• Pantry item: red wine vinegar 1 tablespoon
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste
• Pantry item: smoked paprika 1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Cut 1 lb russet potatoes into 1-inch wedges, toss them with 1 1/2 tablespoons olive oil, 1/2 teaspoon smoked paprika, salt, and black pepper, then spread them on a sheet pan in a single layer. Roast for 30 to 35 minutes, turning once, until browned outside and fluffy inside.
2. While the potatoes roast, remove the 1 lb flank steak from the refrigerator. Pat it dry very well and season all over with kosher salt and black pepper. Let it sit at room temperature for 15 to 20 minutes so it cooks more evenly.
3. Make the chimichurri by combining 1/2 bunch chopped parsley, 2 finely minced garlic cloves, the zest of 1 lime, 2 tablespoons lime juice, 1 tablespoon red wine vinegar, and 3 tablespoons olive oil. Stir well and season with salt and black pepper. Let it stand so the flavors bloom.
4. Prep the salad components. Thinly slice 1/4 lb red onion, cut 2 medium tomatoes into wedges, hull and halve 6 oz strawberries, and place 4 oz baby spinach in a large bowl. In a small cup, whisk 1 teaspoon Dijon mustard with 1 tablespoon lime juice and 1/2 tablespoon olive oil for a quick dressing.
5. Heat a heavy skillet or grill pan over medium-high to high heat until very hot. Add a light film of oil if needed. Sear the 1 lb flank steak for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare, adjusting slightly for thickness.
6. Transfer the steak to a cutting board and rest it for 8 to 10 minutes. This resting step keeps the juices in the meat and makes thin slicing cleaner.
7. Toss the 4 oz spinach with the tomatoes, strawberries, red onion, and the Dijon-lime dressing. Season lightly with salt and pepper so the salad stays bright and fresh rather than weighed down.
8. Slice the rested flank steak thinly against the grain. Arrange a pile of roasted potato wedges on each plate, fan the sliced steak beside them, and spoon chimichurri over the beef. Mound the spinach, tomato, and strawberry salad to the side for a vivid red-green contrast and a fresh counterpoint to the rich steak.