Remixed from “Argentine Flank Steak with Red Wine Reduction” — View Original

Argentine Flank Steak with Red Wine Reduction and Roasted Potatoes

Name: Argentine Flank Steak with Red Wine Reduction and Roasted Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 lb flank steak; 1/2 cup red wine; 2 cloves garlic, minced; 1/2 cup beef broth; 2 tablespoons olive oil, divided; Salt and pepper to taste; 1 lb potatoes (Yukon Gold or russet), cut into 1-inch chunks; 1 tablespoon olive oil for potatoes; 1/2 teaspoon dried oregano (optional); Salt to taste

Juicy flank steak with a savory red wine reduction served alongside hearty roasted potatoes.

Remix request: “Add a potato side to this dish”

Total time

55 min

Prep

15 min

Cook

40 min

Serves

beefone-pan-in-ovenpotatoesgluten-freesauce

Chef’s Pro Tips

Rest steak 5–7 minutes before slicing for juicier texture.
Cut potatoes smaller for faster roasting.
Use a hot oven to get a crisp potato exterior.

Nutrition

Estimated, per serving

calories: 640kcal
protein: 45 g
Carbs: 42 g
fat: 28 g

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