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Grilled Steak and Herbed Potatoes with Lemon Aioli

Serves: Makes 4 servings


  • Marinade:
  • 2 medium garlic cloves
  • 1 tablespoon chopped rosemary
  • 1 tablespoon dried oregano
  • 2 tablespoons whole-grain mustard
  • ⅓ cup balsamic vinegar
  • ⅔ cup olive oil
  • Sea salt and freshly ground black pepper

  • Steak:
  • 1 ½ pounds flank steak
  • 1 ½ pounds fingerling potatoes, scrubbed
  • Vegetable oil, for grilling

  • Aioli:
  • 2 large egg yolks
  • 1 medium garlic clove, chopped
  • ½ cup vegetable oil
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon lemon zest
  • 1 to 2 teaspoons lemon juice
  • 2 to 3 teaspoons water, if needed
  • 1 tablespoon chopped flat-leaf parsley, for garnish


Step up your grilling game by grilling your potatoes too, and serving a homemade aioli sauce alongside for dipping.

For the marinade: In a blender or food processor, combine all the marinade ingredients and puree smooth. Taste and adjust seasoning with salt and pepper. Pour half the marinade into a large bowl and set aside for grilling the potatoes.

Arrange the steak in a glass baking dish, pour remaining marinade over the meat and turn to coat completely. Cover with plastic wrap and marinate for at least 2 hours and up to 12 hours. (Alternatively, use a vacuum sealer or instant marinator to reduce the marination time by half.)

For the potatoes: Place potatoes in a large pot, cover with 2 inches of water and season with salt. Place pot over medium-high heat just until water begins to boil. Immediately reduce heat to maintain a steady simmer. Cook potatoes until tender, about 10 minutes. Drain potatoes in a colander and arrange on a rimmed baking sheet to cool slightly. When cool, slice potatoes in half lengthwise and combine in the large bowl with the marinade. Toss to coat potatoes evenly and season with sea salt and pepper. Set aside at room temperature.

To prepare the lemon aioli: Crush garlic into a paste in a medium to large mortar and pestle. Add the egg yolks to the garlic and stir mixture rapidly while drizzling in oil. (Alternatively, this process works well in a small food processor or a heavy mixing bowl with a soft whisk.) When all the oil is combined, the aioli will be very thick. To finish, add salt, lemon zest and 1 teaspoon juice. Taste and adjust seasoning with salt and additional lemon juice. Adjust consistency with water as needed.

To grill the flank steak: Allow flank to rest at room temperature for 30 minutes before cooking. Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, letting the excess drip off; transfer steak to a plate and season with salt and pepper.

Using a silicone brush, lightly coat grill with oil. Place steak on the grill and cook until an instant-read thermometer registers 130°F for medium-rare, about 5 to 6 minutes per side. Transfer steak to a cutting board, loosely tent with foil and allow steak to rest for 5 minutes before carving. (The steak will continue to cook after it is removed from the grill. For steaks, carryover cooking can account for an added 5 degrees of internal temperature during resting).

Using tongs, and letting the excess marinade drip off, place potatoes on the grill, cut sides down. Cook until dark grill marks are achieved, about 3 to 4 minutes. Flip the potatoes and cook another 2 to 3 minutes until hot.

To serve: Slice the steak thinly against the grain and arrange on a warmed platter. Arrange potatoes around the steak, garnish with parsley and serve with lemon aioli on the side.

Recipe developed for Sur La Table’s Cooking Classes

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