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Skillet Flank Steak with Roasted Potatoes, Camembert and Lemon Garlic Butter
Main

Skillet Flank Steak with Roasted Potatoes, Camembert and Lemon Garlic Butter

55 minServes 4Nutri-Score C€€€
from @vantspit_privatebarbecue2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • flank steak (at room temperature)Meat700 g
  • potatoes (cut into wedges)Produce800 g
  • camembert (whole round, scored on top)Dairy250 g
  • butter (softened)Dairy100 g
  • garlic (cloves, minced)Produce4 pieces
  • lemon (zested and juiced)Produce1 piece
  • rosemary (sprigs, fresh)Produce4 pieces
  • olive oilPantry40 ml
  • paprikaSpices5 g
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g

per serving

Nutrition

704kcal

Carbs
36 g
Proteins
41 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • cast iron skillet
  • Mixing bowl
  • Tongs

step by step

Method

  1. Season and roast the potatoes

    • Toss the potato wedges with olive oil, salt, pepper, minced garlic and rosemary.
    • Spread them in the cast iron skillet and roast until golden and crispy.
    Step 1

  2. Season and sear the steak

    • Rub the flank steak with olive oil, salt, pepper, garlic and paprika.
    • Sear hard in a blazing hot cast iron skillet on both sides.
    Step 2

  3. Make the lemon garlic butter

    • Mix the softened butter with minced garlic, lemon zest and lemon juice until smooth.
    Step 3

  4. Assemble the skillet

    • Slice the rested steak and add it back to the skillet with the potatoes.
    • Score the camembert and place it in the middle of the skillet.
    • Melt the camembert over the fire.
    Step 4

  5. Finish and serve

    • Drizzle the lemon garlic butter over the steak.
    • Scatter fresh rosemary over the top and serve straight from the skillet.
    Step 5
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