Sheet Pan Soy-Marinated Flank Steak with Savory Smashed Potatoes
Ingredients
- 1.5 lbs flank steak (try to get a nice center cut with an even thickness)
- ½ cup Momofuku Soy Sauce
- 3 tablespoon lemon juice (or about half a lemon)
- 2 cloves garlic, chopped or grated
- Momofuku Savory Seasoned Salt
- ¼ cup + 3 tablespoons olive oil
- 2.5 lb small potatoes
- 1 medium shallot, chopped
- 2 tablespoons rice vinegar
- ¼ cup wide leaf parsley, chopped (packed)
- ½ cup sour cream
Sheet Pan Soy-Marinated Flank Steak with Savory Smashed Potatoes Content
This is our tribute to the steak dinner. While steak dinners at home can be accomplished with a hot pan or a grill—there’s lots of mess and splatter. We present: the very easy sheet pan steak dinner. We top it all with savory sour cream and an herb sauce.
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Combine Soy Sauce, lemon juice, garlic, 1 tablespoon of Momofuku Savory Seasoned Salt, and 1 tablespoon of olive oil. Add flank steak and marinate for 1 hour or up to 24 hours in the refrigerator. Remove and bring to room temperature before cooking.
Bring a pot of water to boil and season with 1 teaspoon of Momofuku Savory Seasoned Salt. Add potatoes and cook until they are fork tender, about 15 minutes. Drain and keep warm. Or, if you prefer to cook them on your sheet pan, roast for 30–45 minutes until very tender in your oven on 350°F.
When you are ready to cook the steak, turn your broiler on high and position a rack just below the broiler. Place the sheet pan in the oven and let it get hot.
Remove steak from marinade. Remove the hot pan from the oven and quickly transfer steak to center, top side down—you will hear it sizzle. Arrange potatoes around the steak and using the underside of a glass smash them flat. Drizzle with 2 tablespoons olive oil and 1 tablespoon of Momofuku Savory Seasoned Salt. Slide directly under the broiler for 4 minutes until browned then remove from the oven and flip the steak. Again, season the top of the steak with a pinch of Savory Seasoned Salt and slide back under the broiler for 4 minutes until the steak is browned and has reached an internal temperature of 120°F and the potatoes are crisped.
Remove from the oven and let the steak rest 5–10 minutes before slicing. While steak is resting, make herb sauce by combining shallots, rice vinegar, parsley, ¼ cup of olive oil, and a pinch of Savory Seasoned Salt. Whip 1 teaspoon of Savory Seasoned Salt into sour cream. To serve, slice steak and return to the sheet pan or move to a platter. Drizzle steak with herb sauce and spoon small scoops of savory sour cream around smashed potatoes.