Grilled flank steak and potato salad Niçoise from Don't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection (page 77) by Bonnie Stern and Anna Rupert

  • black olives
  • arugula
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute fingerling potatoes for baby Yukon Gold potatoes, flat-leaf parsley for tarragon, and little gem lettuce for arugula. Marinate beef flank steaks for at least one hour and up to overnight.

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Notes about this recipe

  • Eat Your Books

    Can substitute fingerling potatoes for baby Yukon Gold potatoes, flat-leaf parsley for tarragon, and little gem lettuce for arugula. Marinate beef flank steaks for at least one hour and up to overnight.

  • averythingcooks on July 28, 2023

    Having recently made just the marinade, I came back to this to make the "complete plate" using 1 very nice rib eye for the 2 of us (marinated for about an hour). With the marinade doubling as the dressing, this dinner consisting of a bed of garden greens topped with thinly sliced steak, roasted baby potatoes (with a handful of grape tomatoes added with about 20 minutes of oven time left), hard cooked eggs & green beans from the garden was just lovely (and very filling). A great idea that I would proudly serve to guests (or just us again :)

  • averythingcooks on July 17, 2023

    I will come back to this and make the full salad platter when I have more beans in the garden but for now, I made 1/3 of the dressing to marinate a bavette steak. The combination of vinegars & lemon juice imparted really good flavour to one of our new favourite steaks to grill and I will make it again.

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