Flank steak with fried potatoes

Ingredients:

• 500-700 g beef flank steak (trimmed flank)
• 700 g red-skinned potatoes
• 1 cup fresh parsley
• 1 large green onion, coarsely chopped
• 1 small jalapeño pepper, seeded and coarsely chopped
• 1 clove garlic, minced
• Finely grated zest and juice of 1/2 lemon
• 1/4 cup olive oil

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and simmer until tender, 15 to 20 minutes. Drain.
2. In a food processor, combine the parsley, green onion, jalapeño, garlic, lemon zest and juice, 2 tablespoons olive oil, and 1/2 teaspoon salt until finely chopped. Transfer to a small bowl.
3. Heat a large skillet over high heat and add 1 tablespoon of olive oil. Season the steak with salt and pepper. Add the steak to the skillet and sear until browned, 5 to 6 minutes per side. Transfer the flank steak to a cutting board and let it rest for 5 minutes.
   
   Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; lightly crush the potatoes with a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
4. Slice the flank steak thinly across the grain. Top with parsley sauce and serve with potatoes.
   
   Recipe beef flank steak with arugula.