FLANK STEAK WITH PEPPERS AND A SPANISH TORTILLA

FLANK STEAK WITH PEPPERS & SPANISH TORTILLA

Meal prepping is weird. When I was developing and gathering recipes for this series, I had my mind made up to make an avocado-stuffed flank steak with a Spanish tortilla. Like I'm forced to do in most of my adult life, I had to improvise when I messed up an attempt to butterfly the cut of flank, resulting in something more fajita-like, minus the intense Mexican flavors. 

When it comes to beef, I am a purist. In most cases, I believe it should take nothing more than salt and pepper to season a good cut. I’d like to think it’s a nurture over nature situation, being that the one time I tried to add A1 to my steak, I was grounded for a week. Jk. But srsly.

For a carby side with a gang of protein that uses simple spices to go with your flank, I picked up on the tortilla Española while traveling in Spain. This is one of the most simple and easily made authentic recipes out there .

FLANK STEAK WITH PEPPERS & SPANISH TORTILLA

serves 2, 35 minutes  

FOR THE STEAK

  • 1lb (500g) flank steak, butterflied 
  • 1/2 red, green, and yellow bell pepper, sliced
  • 1/2 yellow onion, sliced
  • 4-5 cloves garlic, minced
  • 1 tsp olive oil 
  • salt and pepper, to taste 

DIRECTIONS

  1. Season your steak with salt and pepper on both sides and set aside.
  2. Slice your peppers and onions. Mince your garlic.
  3. Heat your olive oil over medium heat and sauté the peppers and onions until they begin to caramelize and tender, 5-7 minutes.
  4. Toss in the garlic last so it doesn't burn, and sauté for a 1-2 more minutes. Remove from heat and set aside.
  5. Heat additional oil in a pan on high, lettings things get really hot. 
  6. Once oil is hot, but not smoking, lower the heat to medium and add in your flank. Set a timer for 5 minutes and let the flank cook without flipping, or even touching. 
  7. After the five minutes is up, flip the steak and continue to sear the othet side for an additional 4-5 minutes for medium rare. 
  8. Remove from from heat and let rest for a minute or so. Cut into strips, top with peppers and serve with the Spanish tortilla. 

TORTILLA

  • Olive Oil
  • 2 medium potatoes of choice, cubed or thinly sliced in rounds
  • 1/2 large white onion, thinly sliced
  • 3 eggs
  • 1/2 teaspoon salt
  • 8 inch (20cm) cast iron skillet or oven safe pan

DIRECTIONS

  1. Cut your potatoes anyway you prefer. I had both cubed and sliced rounds in Spain. Slice your onions thinly.
  2. Heat your skillet with a good amount of high quality olive oil. Don’t use cooking spray, as you need the oil to fry the potatoes and onions a bit. I used 1 tablespoon, which is what the macros in the recipe account for. But feel free to use more if you have a larger range to work with.
  3. Once the pan is hot add your onions and sauté 1-2 minutes. Add in your potatoes and then toss carefully and evenly to coat all the potatoes. 
  4. While the potatoes are cooking beat your eggs and add in the salt. 
  5. Pour the egg mixture over the potatoes and onions and let cook for 3-4 minutes over medium-low heat while the egg rises.
  6. Once the egg looks mostly cooked through, turn your oven broiler on and broil the tortilla for 3-4 minutes until golden.
  7. Remove from oven and let rest for a minute or two before slicing.
  8. Carefully cut the tortilla and flank roll into even slices, and serve immediately. 

THE FACTS