Grilled Flank Steak with Lemon–Olive Tapenade + Roasted Carrots & Garlic Mash
A steakhouse-feeling dinner that still cooks fast: juicy grilled flank steak with a punchy, lemony-olive tapenade, plus sweet roasted carrots and a simple herby potato mash. Bright, briny, and very February-friendly.
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
- Prep the grill for medium-high heat (or preheat a grill pan on the stove).
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve sliced steak topped with the lemon-olive tapenade, alongside roasted carrots and garlic mash.
Health notes: ~750–900 kcal per serving (depends on butter/oil). High protein; good micronutrients from carrots. Moderately high sodium if your olives/capers are salty—taste before salting the tapenade.
Drink pairing: Think medium-bodied reds with savory lift to match the olive-lemon profile: a Côtes du Rhône (Grenache/Syrah/Mourvèdre) or a Spanish Rioja Crianza. If you’re in the Pacific Northwest, look for a Washington State Syrah (Yakima Valley) with peppery notes.