20-Min Crispy Steak with Mashed Potatoes & Onions
Thin-sliced flank steak seared until crispy, served Colombian-style with creamy mashed potatoes, pickled red onions, and fresh lettuce. Comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 1 lb flank steak, thinly sliced
- 1 lb potatoes
- ½ medium red onion, thinly sliced
- 3 tbsp white vinegar
- 3 tbsp butter
- ½ cup beef broth
- 2 cups fresh lettuce (any variety)
Instructions
- 1
Dice potatoes into 1-inch cubes. Place in a pot of cold salted water and bring to boil.
- 2
Toss red onion slices with vinegar and a pinch of salt in a small bowl. Let sit while you cook.
- 3
Pat steak slices dry. Season generously with salt and black pepper on both sides.
- 4
Heat 1 tbsp oil in a large skillet over medium-high until shimmering. Working in batches, sear steak 60 seconds per side until edges brown. Transfer to a plate.
- 5
Pour broth into the pan, scraping up browned bits. Return steak to pan, toss to coat, then remove heat.
- 6
Drain potatoes when fork-tender. Mash with 3 tbsp butter, a splash of milk, salt, and pepper until creamy.
- 7
Arrange mashed potatoes, steak with pan sauce, pickled onions, and fresh lettuce on each plate. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- medium pot
- small mixing bowl
- wooden spoon or spatula
- potato masher
- knife and cutting board
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