Careme

Ingredients

• Choice Boneless Beef Flank Steak (1 Steak) 1 lb $13.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 lb $3.99
• Kroger® Whole White Mushrooms 8 oz $2.39
• Fresh Roma Tomato 1 lb $1.49
• Jumbo Sweet Onions 1 lb $1.59
• Organic Italian Parsley 1 each $1.99

Instructions

1. Preheat the oven to 425°F. Take the 1 pound flank steak out of the refrigerator while you prep so it loses some chill and cooks more evenly.
2. Halve 1.5 pounds fingerling potatoes lengthwise. Slice 8 ounces white mushrooms. Slice 1/2 pound from the 1 pound sweet onions into thin half-moons. Dice 2 medium Roma tomatoes from the 1 pound package. Chop 2 tablespoons parsley from the 1 bunch Organic Italian Parsley.
3. Toss the 1.5 pounds halved fingerling potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of dried thyme or rosemary from the pantry if you have it. Spread them cut-side down on a sheet pan and roast 25 to 30 minutes, turning once, until deeply golden and tender.
4. While the potatoes roast, pat the 1 pound flank steak dry. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat a heavy skillet over high heat until very hot, then add 1 tablespoon oil.
5. Sear the 1 pound flank steak for about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. Transfer the steak to a cutting board and rest at least 8 minutes so the juices stay in the meat.
6. Reduce the skillet heat to medium. Add the sliced 1/2 pound sweet onion and the 8 ounces mushrooms with a small pinch of salt. Cook 5 to 6 minutes, stirring occasionally, until the onions soften and the mushrooms brown.
7. Add the diced Roma tomatoes and cook 3 to 4 minutes until they soften and become saucy. Add 2 tablespoons water to loosen the fond from the pan and simmer briefly until lightly reduced. Stir in half the chopped parsley and taste for seasoning.
8. Slice the rested flank steak thinly across the grain on a slight diagonal for tenderness and a restaurant-style look.
9. Plate by making a bed of roasted fingerling potatoes on each plate, spooning the mushroom-tomato mixture partly over and partly beside the potatoes, then fanning the sliced steak across the top. Finish with the remaining parsley and a drizzle of extra-virgin olive oil if desired.
10. Optional wine pairing: Pinot Noir highlights the earthiness of mushrooms without overwhelming the steak, while Cabernet Sauvignon gives a bolder steakhouse-style pairing.