Flank steak and hash browns

Prep 10 min
Total 45 min
Serves 4

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2 cups
arugula, finely chopped
garlic clove, minced
2 tbsp
2 tbsp
3/4 tsp
salt, divided
flank steak, about 750 g
2 tbsp
canola oil, divided
Yukon Gold potatoes, cut into 1/2-in. cubes
small onion, finely chopped
1/3 cup
oil-packed sun-dried tomatoes, chopped


  • STIR arugula with garlic, lemon zest and juice, and 1/4 tsp salt in a medium bowl.
  • SPRINKLE steak with 1/4 tsp salt. Season with fresh pepper. Heat an extra-large non-stick frying pan over medium-high. Add 2 tsp oil, then steak. Reduce heat to medium. Cook 6 to 7 min per side for medium-rare. Transfer to a plate and tent with foil.
  • HEAT remaining 4 tsp oil in same pan over medium-high. Add potatoes and cook, stirring often, until fork-tender, 15 to 18 min. Add onion and cook until golden, 2 to 3 min. Stir in tomatoes and remaining 1/4 tsp salt. Season with fresh pepper.
  • SLICE steak thinly, then divide among 4 plates. Top with arugula mixture.


Calories 437, Protein 34 g, Carbohydrates 32 g, Fat 19 g, Fibre 4 g, Sodium 556 mg. Excellent source of vitamin C

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