MUSTARD-COATED GRILLED FLANK STEAK WITH RED ONIONS AND RED POTATOES

Meat and potatoes. What else can I say–other than that my guys were quite pleased 🙂

1/2 cup grainy mustard (I used a stone-ground dijon)

1 tbsp ground cumin

2 tbsp chili powder

2 lbs flank steak, cut into 4 pieces

4 tbsp olive oil, divided

6 small red potatoes, quartered and chopped

1 red onion, quartered and sliced thin

2 tbsp chopped parsley

1/4 cup catsup

1/4 cup honey

1/4 cup red wine vinegar

3 tbsp water

1/2 tsp dried rosemary

1/4 tsp sea salt

1/4 tsp ground black pepper

1) In small bowl, mix mustard, cumin, and chili powder; spread mustard mixture over both sides of steak, place on plate, and refrigerate one hour

2) 10 minutes prior to grilling steak, heat 2 tbsp olive oil (reserving 2 tbsp) in large skillet over medium-high heat and add potatoes and red onion; season to taste with salt and pepper and cook 10 minutes, stirring often; reduce heat to medium, add parsley, and cook 10 minutes, stirring occasionally (while grilling steak)

3) To grill pan (I used cast iron) over medium-high heat, add reserved 2 tbsp olive oil; place steaks in grill pan and grill both sides to desired doneness (we opted for medium, which translated to about 5 minutes each side)

4) Meanwhile, to small saucepan over medium heat, add: catsup, honey, red wine vinegar, water, rosemary, salt, and pepper; stir well to combine and bring to a gentle boil; reduce heat to simmer

5) Remove steaks from pan, place in center of plates, arrange potato-onion mixture around, and drizzle catsup-honey-vinegar over steaks and potatoes; serve

Servings: 4