Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak

  1 lb $12.99/lb (sale)
• Fresh Cut Carrots Celery and Onions Chopped Soup Base (use carrots + onion bits; pick out celery if you like)

  about 2 cups (from the tub) $5 (12 oz)
• Organic Russet Potatoes

  1 lb, scrubbed and cut into 1-inch chunks $2.29/lb
• Simple Truth Organic® Garlic Bulbs

  2 cloves, grated/minced $2.79 (3 ct)
• Lemon

  1 (zest + 2 Tbsp juice)
• Pitted olives (green or kalamata)

  1/3 cup, chopped
• Capers (optional)

  1 Tbsp, chopped
• Olive oil

  2 Tbsp + 1 tsp
• Butter or Greek yogurt (for mash)

  1 Tbsp butter or 2 Tbsp yogurt
• Milk (or reserved potato water)

  2–4 Tbsp
• Dried oregano or parsley

  1 tsp oregano or 1 Tbsp chopped parsley
• Salt & black pepper

  to taste

Instructions

1. Prep the grill for medium-high heat (or preheat a grill pan on the stove).
2. Pat dry 1 lb flank steak. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Drizzle with 1 tsp olive oil and rub to coat. Let sit while you start sides (10 minutes is perfect).
3. Heat the oven to 425°F. Toss about 2 cups of the soup-base carrots/onion pieces with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a sheet pan and roast 18–25 minutes, stirring once, until browned and tender.
4. While carrots roast, add 1 lb russet potatoes (1-inch chunks) to a pot. Cover with cold salted water by 1 inch. Bring to a boil, then simmer 12–15 minutes until very tender. Drain, reserving 1/4 cup hot potato water.
5. Make the tapenade: finely chop 1/3 cup olives and (optional) 1 Tbsp capers. Stir with 1 minced/grated garlic clove, lemon zest from 1 lemon, 2 Tbsp lemon juice, 1 Tbsp olive oil, and 1 tsp oregano (or 1 Tbsp chopped parsley). Taste—add pepper and only add salt if it truly needs it.
6. Grill the flank steak: place 1 lb steak on the hot grill. Cook 4–6 minutes per side for medium-rare (or to your liking). Rest on a board 8–10 minutes, then slice thinly against the grain.
7. Mash the potatoes: return drained potatoes to the warm pot. Add 1 Tbsp butter (or 2 Tbsp yogurt), 2 Tbsp milk (or reserved potato water), and 1 minced garlic clove. Mash. Add more milk/water 1 Tbsp at a time to loosen. Season with salt and pepper.
8. Serve sliced steak topped with the lemon-olive tapenade, alongside roasted carrots and garlic mash.