Meat and potatoes’ take on a delectable new face with this recipe.

  • 40 minutes
  • 4 servings
  • 653 calories

Ingredients

  • 2.2 lb / 1000 g small  fresh potatoes
  • 10.6 oz / 300 g baby cherries tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon of sea salt
  • 65 g arugula
  • 600 g flank steak
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lemon
  • 1 garlic cloves
  • 1/2 cup / 1 dl (100 ml) chopped parsley
  • 2 tablespoon olive oil
  • 1 teaspoon sea salt

Instructions

  1. Set the oven to 400°F / 200 °C, clean the potatoes carefully, put in an oven-proof form, add oil, salt, pepper and tomatoes. Cook in the oven for about 20-30 minutes or until done.
  2. Peel and finely chop the garlic. Mix with parsley, lemon zest, olive oil and salt.
  3. Fry the flank on high heat in a pan for a few minutes on each side, add salt and pepper, let it rest for 10 minutes, cut into thin slices.
  4. Mix the potatoes and tomatoes with the arugula, serve with the meat and dressing.

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