The Steak Dinner That’ll Ruin All Others For You
If you’ve ever wanted to serve up something that feels like a five-star dinner without babysitting the stove for hours, grilled flank steak with crispy smashed potatoes is your new go-to. We’re talking perfectly charred, juicy steak paired with golden, salty, crunch-on-the-outside, fluffy-on-the-inside potatoes that taste like they belong in a restaurant… but were actually made in your backyard (or kitchen).
This recipe is everything: easy, flavorful, and totally crowd-pleasing. It’s the kind of meal you can whip up for a weeknight family dinner or bust out to impress friends on a summer Friday night. Either way, it looks so good on a platter it might just earn you the “dinner party queen” title—no apron stress required.
Why flank steak? It’s fast-cooking, budget-friendly, and soaks up marinade like a dream. And paired with these crispy smashed potatoes? It’s basically the edible equivalent of “she’s beauty, she’s grace, she’s the moment.”
Whether you’re grilling it outside or using a cast iron skillet on the stove, this easy steak dinner proves you don’t need a complicated recipe to deliver major flavor. Bonus: your kids will be obsessed with the potatoes. You might even forget to mention they started as boiled baby potatoes—because they’re ending up as crispy, buttery clouds of joy.
Let’s get into it.
Why Flank Steak Is the Weeknight Hero Cut
If you’ve only ever used flank steak for fajitas and moved on… 👀 you’re missing out. This cut is secretly one of the best options for quick, flavorful, no-fuss dinners. Here’s why it deserves a permanent spot on your grocery list:
✅ It’s budget-friendly
Flank steak is typically cheaper than ribeye or filet, but still delivers BIG flavor—especially when marinated. Perfect for feeding a crew without blowing your budget.
✅ It cooks fast
This is not an all-day slow roast situation. Flank steak only needs a few minutes per side on the grill or skillet—making it ideal for busy weeknights or last-minute “What’s for dinner?” panic.
✅ It soaks up marinade like a pro
With its long, lean muscle fibers, flank steak acts like a sponge for bold flavors. You don’t need hours of prep—just 30 minutes with a good marinade makes a difference.
✅ It’s super versatile
Grill it, sear it, slice it over salads, stuff it in wraps, serve it with potatoes (obviously)—flank steak is down for whatever.
✅ It slices beautifully
Cut against the grain and you’ll get tender, juicy strips that look chef-level impressive with minimal effort.
What You’ll Need for Flank Steak & Smashed Potatoes
🔥 For the Grilled Flank Steak:
- 1.5–2 lb flank steak
- 3 tbsp olive oil
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp kosher salt
- Optional: 1 tbsp chopped fresh rosemary or thyme
💡 Make it yours: Add a splash of lime juice or a drizzle of honey if you like a little zing or sweetness in your marinade.
🥔 For the Smashed Potatoes:
- 1.5–2 lb baby Yukon gold potatoes (or red potatoes)
- 2 tbsp olive oil (more if you like ’em extra crispy)
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt + pepper to taste
- Optional toppings: Parmesan, fresh herbs, or a squeeze of lemon juice after baking
How to Make Grilled Flank Steak
Flank steak is one of those cuts that rewards you for doing just enough—and punishes you if you overthink it. So here’s how to nail it every time without stress (or dry steak sadness).
Step 1: Whip up your marinade
In a bowl or zip-top bag, combine olive oil, soy sauce, balsamic vinegar, Dijon mustard, garlic, smoked paprika, salt, pepper, and any fresh herbs you’re using. Mix it all up until it’s glossy and smells like you know what you’re doing (because you do).
Add your flank steak to the marinade and toss to coat. You can marinate for just 30 minutes at room temp, but if you’ve got time, 2–4 hours in the fridge will really lock in the flavor. Don’t go overnight though—it can get mushy. Ew.
Step 2: Preheat your grill (or get your skillet HOT)
This steak loves high heat. Preheat your grill to medium-high or heat a cast iron pan until it’s practically smoking. You want that sizzle on contact.
Step 3: Grill time
Remove steak from the marinade, letting excess drip off. Grill for 4–6 minutes per side, depending on thickness and your doneness vibes. Internal temp should hit 130°F for medium-rare, or go a little higher if you like it more cooked. (Lo’s husband? Definitely asking for medium.)
Step 4: Let it rest
DO 👏 NOT 👏 SKIP 👏 THIS. Rest the steak on a cutting board for 10 minutes before slicing. This lets the juices redistribute so you don’t end up with a dry, sad slab.
Step 5: Slice against the grain
Find the direction of the muscle fibers and cut across them, not along. This keeps the slices super tender and easy to chew. Slice thinly, on a slight angle for that fancy steakhouse feel.
How to Make Crispy Smashed Potatoes
These potatoes are the crunchy sidekick your grilled steak deserves. Smashed potatoes are like fries, roasted potatoes, and hashbrowns had a love child—and yes, they’re as good as they sound.
Step 1: Boil the potatoes
Start with baby Yukon gold or red potatoes (both work great). Add them to a pot of salted water and bring to a boil. Cook for about 15–20 minutes or until fork-tender. Drain and let them steam dry for a few minutes (this helps with crispiness later!).
Step 2: Smash time!
Spread the cooked potatoes on a parchment-lined baking sheet. Use the bottom of a glass or jar to gently smash each one—you want them flattened but still intact.
Hot tip: If your potatoes are too small or too soft, smash gently and don’t force it. Crumbles = sad face.
Step 3: Season & oil
Drizzle the smashed potatoes generously with olive oil (don’t be shy), then sprinkle on garlic powder, onion powder, salt, and pepper. You can also throw on a pinch of smoked paprika or fresh thyme if you’re feeling extra.
Step 4: Bake until crispy
Pop the tray in a 425°F oven for 25–30 minutes, flipping halfway through. You’re looking for crispy edges and golden brown bottoms.
Optional Finishers:
- Grated Parmesan right out of the oven? Yes, please.
- A sprinkle of chopped parsley or fresh rosemary for color.
- A quick hit of lemon juice or vinegar = chef’s kiss ✨
These pair perfectly with the juicy grilled flank steak—but warning: you will start making them weekly. Once you smash, you don’t go back.
Plating & Pairing Ideas: The Extras That Make It a Whole Vibe
You’ve got the juicy grilled flank steak. You’ve got the crispy smashed potatoes. Now let’s turn this into a moment.
Here’s how to plate it like a pro and round out the meal without extra stress:
🥗 Add a Fresh Element:
- Arugula salad with lemon vinaigrette
- Cucumber tomato salad with feta
- Grilled asparagus or green beans
🧄 Sauce It Up:
- Homemade chimichurri (hello, herb queen)
- Garlic herb butter (melted on top = YES)
- Horseradish cream or tzatziki if you like a tangy kick
🍷 Drink Pairings:
- Red wine: Pinot Noir or Cabernet
- Non-alcoholic: Sparkling water with lime or a mocktail spritz
- For the overachievers: A classic ranch water (tequila, lime, Topo Chico)
🎨 Plating Tip:
Slice the steak against the grain, fan it out on a platter, and pile the potatoes alongside or in a separate bowl with a big serving spoon. Sprinkle with herbs and boom—Pinterest-worthy, baby.
Tips to Make This Meal a Success Every Time
Don’t let the simplicity fool you—this recipe is low effort, high impact. But these tips? They take it from great to “omg you MADE this?” levels of slay.
🔥 For the Steak:
- Let it come to room temp before grilling. Cold steak straight from the fridge = uneven cook.
- Use a meat thermometer. Medium-rare = 130°F. Don’t guess. You’re better than that.
- Rest the steak for at least 10 minutes. This is non-negotiable. It locks in all the juices.
- Always slice against the grain. Otherwise, it’ll feel like chewing a flip-flop. Not cute.
🥔 For the Potatoes:
- Steam dry your potatoes after boiling. Moisture = enemy of crisp.
- Generously oil both sides before baking. Crispy edges only happen when you go all in.
- Don’t overcrowd the pan. Give them room to crisp up instead of steam.
Bonus: Leftovers reheat amazingly in the air fryer. Just saying.
Why This Recipe Is a Busy Mom-Approved
You can marinate the steak ahead of time (even the night before), boil the potatoes during nap time, and then throw it all together in 30 minutes flat when the hangry chaos hits. No complicated steps, no fancy tools—just bold flavor and crispy golden magic.
Even better? It feels elevated without extra work. You can serve it to your kids on a Tuesday night or plate it up on the weekend when friends come over and pretend you’re a whole chef. (Spoiler: you kinda are.)
TLDR: This recipe respects your time, your tastebuds, and your schedule. Which means it’s going in the rotation. Immediately.
Your New Go-To for Impressing Everyone (Including Yourself)
There’s just something magical about a recipe that looks fancy, tastes gourmet, but doesn’t ask you to sell your soul (or sanity) to pull it off. This grilled flank steak and smashed potato combo? She’s the moment.
Whether you’re feeding picky toddlers, entertaining friends, or just trying to get out of your dinner rut—this is the kind of meal that makes you feel like you’ve got it together. Because you do.
Bookmark it. Make it. Brag about it. And when you do, tag us so we can hype you up.
The Plan Twice Method gives you a simple, flexible plan that works for real life—plus a smart little tool (hi, Penny 💅🤖) that builds your week for you.
Less stress. More done-for-you dinners. You in?
Equipment & Tools
Grilled Flank Steak with Crispy Potatoes & Chimichurri
Print RecipeIngredients
Crispy Smashed Potatoes
- 2 lbs Fingerling Potatoes
- 1 tbsp Kosher Salt for Boiling
- 3-4 tbsp Olive Oil
- 1 tsp Kosher Salt for Seasoning
Chimichurri
- 1 cup Flat-Leaf Parsley
- 2 cloves Garlic
- Juice of 1 Lemon
- 1/3 cup Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes
Flank Steak
- 2 lbs Skirt or Flat Iron steak (room temperature)
- 1 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black pepper
Instructions
Crispy Smashed Potatoes
- 1. Bring a pot of water to boil and add 1 tablespoon salt. Cook the potatoes until soft, about 20-25 minutes for small potatoes, 30 minutes for medium. It’s fine if the skin splits.
- 2. Preheat the oven to 400°F.
- 3. Drain the potatoes and let them dry in the colander for 5 minutes.
- 4. Place the potatoes on a baking sheet and smash each one gently with a glass. The thinner they are, the crispier they will get; thicker ones will be fluffy inside.
- 5. Let them steam dry for 5 minutes on the tray, then drizzle generously with olive oil and sprinkle with salt. Flip the potatoes, coat with more oil, and season again.
- 6. Bake for 30-40 minutes, checking for crispiness, but ensuring they don’t burn.
Chimichurri
- 1. In a small bowl, combine minced parsley, garlic, lemon juice, olive oil, sea salt, black pepper, and red pepper flakes. Stir to combine.
- 2. Use immediately, or store in the fridge for up to 3 days.
Flank Steak
- 1. Preheat the grill to high heat. Pat the steak dry with paper towels and season generously with kosher salt and black pepper.
- 2. Grill the steak, without moving it, for 4-5 minutes until slightly charred. Flip the steak and cook for an additional 3-5 minutes for medium-rare (135°F), 5-7 minutes for medium (140°F), or 8-10 minutes for medium-well (150°F).
- 3. Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes.
- 4. Slice against the grain and serve with chimichurri sauce.
Notes
Ingredient Notes:
- Flat-Leaf Parsley: Bright, herbaceous, and full of vitamin K—parsley brings the signature freshness to chimichurri. You can sub in cilantro or use a mix of both for a twist.
- Garlic: Just a couple of cloves go a long way in the chimichurri. Mince finely for even flavor distribution.
- Lemon Juice: Adds zippy brightness to the sauce. Freshly squeezed makes all the difference.
- Olive Oil: Use a good-quality extra virgin olive oil for both the chimichurri and crispy potatoes—it’s worth it!
- Flank Steak: This lean, flavorful cut shines when grilled hot and fast. Skirt steak or flat iron are great alternatives—just be sure to slice against the grain for maximum tenderness.
- Baby or Fingerling Potatoes: These little guys are naturally creamy and perfect for smashing. The thinner you smash them, the crispier they’ll get in the oven.
- Red Pepper Flakes: Just a pinch gives the chimichurri a gentle kick. Adjust to your heat preference.
- Kosher Salt & Black Pepper: Simple seasonings that bring everything to life. Be generous, especially with the steak and potatoes.
Customization Ideas:
- Protein Options: This recipe works best with skirt or flat iron steak. Chicken thighs, pork chops, or grilled tofu can be used in place of the steak for different protein options.
- Scaling: This recipe is easily scalable for more servings by increasing the steak and potatoes. Adjust baking time as needed if using a larger quantity.
- Meal Prep: The chimichurri sauce can be made ahead and stored in the fridge for up to 3 days. The potatoes can be prepped and roasted in advance, then reheated in the oven. Steak can be grilled and stored in the fridge for up to 2 days before slicing.
- Substitutes: Chimichurri can be made with all sorts of fresh herbs! We prefer parsley or cilantro, or a combination of the two. Some recipes call for the addition of oregano as well!
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Steak and chimichurri sauce can be frozen for up to 1 month.
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