Flank Steak with Corn and Potato Wedges
This five-ingredient dinner is quick, easy, and delicious.
- Servings: 4
Photography: Marcus Nilsson
- 1 1/2 pounds russet potatoes (2 to 3), cut into 1/2-inch wedges
- 1 tablespoon olive oil, plus more for brushing
- Coarse salt and ground pepper
- 1 1/2 pounds flank steak
- 2 large ears corn, cut into 2-inch rounds
- 1/4 cup pesto
Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange in a single layer and bake until golden and tender, 30 minutes, flipping halfway through.
Meanwhile, heat a heavy skillet or grill pan over high. Brush steak with oil; season with salt and pepper. Cook steak, 5 to 8 minutes per side for medium-rare, flipping once. Tent with foil on a cutting board. Let rest 10 minutes before thinly slicing against the grain.
In a large pot of boiling salted water, cook corn until crisp-tender, 5 minutes; drain. Serve steak, topped with pesto, alongside corn and potatoes.