Name: Grilled Curry Flank Steak with New Potatoes & Carrot-Raisin Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 9 medium carrots; 1.02 kg flank steaks; 1 ½ lemons; 0.68 kg new potatoes; ¾ cup raisins; black pepper; curry powder; extra virgin olive oil; garlic powder; honey; salt

Grilled Curry Flank Steak with New Potatoes & Carrot-Raisin SaladGrilled Curry Flank Steak with New Potatoes & Carrot-Raisin Salad — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

9 medium carrots

1.02 kg flank steaks

1 ½ lemons

0.68 kg new potatoes

¾ cup raisins

black pepper

curry powder

extra virgin olive oil

garlic powder

honey

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Juice lemons into a large bowl. Add oil, honey, and spices, then whisk to combine the dressing.

Pat steak dry with paper towels, place on a large plate, and drizzle with half of the dressing. Turn to coat and set aside to marinate, 15 minutes. (Reserve bowl with remaining dressing for the salad.)

Meanwhile, quarter potatoes and transfer to a large baking sheet pan. Drizzle with oil and season with spices. Stir to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until potatoes are golden and tender, about 20 minutes. Remove from oven.

While the potatoes are roasting, peel, trim, and coarsely grate carrots. Add to the bowl with the reserved dressing, along with raisins, and stir to combine the salad. Set aside.

When the steak is done marinating, preheat a grill pan, outdoor grill, or skillet over medium-high heat.

Once the pan is hot, working in batches if necessary, add steak and grill until desired doneness, 2-4 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Thinly slice steak against the grain.

To serve, divide potatoes, carrot salad, and steak between plates. Enjoy!

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