Flank Steak With Potato Hash

Prep 10 min


Cook 25 min


Ready in 35 min

Nothing beats a perfectly seasoned steak. Our Smoky Barbecue Rub takes this flank steak over the top, and the potato hash is the perfect side dish.


  • 1 lb. (450 g) russet potatoes (about 2 medium potatoes), diced into ½" (1-cm) cubes
  • 3 tbsp (45 mL) vegetable oil, divided
  • 1 lb. (450 g) flank steak, trimmed of excess fat
  • 2 tbsp, plus ½ tsp (32 mL) Smokey Barbecue Rub
  • 1   red bell pepper, diced
  • ½   yellow onion, diced
  • 2   garlic cloves, pressed
  • ½ oz. (15 g) Parmesan cheese, grated (¼ cup/60 mL)
  • 2 tbsp (30 mL) chopped chives, divided
  • 4 tbsp (60 mL) butter, softened


  1. Preheat the oven to 400°F (200°C). Spread the potatoes on a large, microwave-safe plate lined with a wet paper towel. Cover with additional wet paper towels and microwave until par-cooked, about 4–6 minutes.

  2. Heat 1 tbsp (15 mL) of the oil in a 12" (30-cm) cast iron or oven-safe skillet over medium heat for 3–5 minutes. Season both sides of the steak with 1 tbsp (15 mL) of the rub. Add the steak to the skillet and sear both sides until browned, about 2–3 minutes per side. Place the skillet in the oven and cook until the temperature reaches 130°F (54°C) for medium-rare doneness, about 10–12 minutes. Remove the steak from the pan.

  3. Heat the remaining oil in the skillet over medium–high heat for 3–5 minutes. Add the potatoes and 1 tbsp (15 mL) of the rub. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the peppers, onions, and garlic. Continue cooking until the vegetables are soft, about 4–5 minutes. Remove from the heat and top with cheese and 1 tbsp (15 mL) of the chives.

  4. Meanwhile, combine the butter and remaining rub.

  5. Slice the steak against the grain and top with the seasoned butter and remaining chives. Serve with the potato hash.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 500, Total Fat 32g, Saturated Fat 13 g, Cholesterol 110 mg, Sodium 390 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 3 g (includes 0 g added sugar), Protein 29 g

Cook's Tips:

Easy Change-Ups

Swap in Skirt Steak: We love flank steak because it cooks quickly and has lots of flavor, but skirt steak will cook even more quickly.

Root Rehash: You can swap the potatoes for carrots or sweet potatoes to try something different.

Recipe Developed for TasteBuds

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