Recipes Ingredients Meat & Poultry Beef Recipes Flank Steak with Corn and Potato Wedges Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 4 This five-ingredient dinner is quick, easy, and delicious. Ingredients 1 ½ pounds russet potatoes (2 to 3), cut into ½-inch wedges 1 tablespoon olive oil, plus more for brushing Coarse salt and ground pepper 1 ½ pounds flank steak 2 large ears corn, cut into 2-inch rounds ¼ cup pesto Directions 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. Rate it Print