Grilled Steak and Fingerlings with Herb Salad


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Juicy flank steak, crisp fingerling potatoes, and a crunchy salad all benefit from the versatile cumin, shallot, cilantro, and lemon sauce. The herb-flecked mixture is also great on chicken and fish.


  • Cumin seeds and coriander seeds, teaspoons each
  • Flank steak, lb (750 g)
  • Extra-virgin olive oil, ½ cup (4 fl oz/125 ml) plus more as needed
  • Kosher salt and freshly ground black pepper Shallot, 3 tablespoons minced
  • Fresh lemon juice, 3 tablespoons
  • Fresh cilantro or flat-leaf parsley, ¼ cup ( oz/10 g) minced
  • Sweet paprika, 2 teaspoons
  • Cayenne pepper, ¼ teaspoon
  • Fingerling potatoes, lb (750 g), halved lengthwise and partially cooked
  • Baby salad greens, 4 oz (120 g) (about 4 cups)
  • mixed fresh herb leaves, such as cilantro, flat-leaf parsley, and basil, ½ cup (½ oz/15 g)


  1. In a small frying pan over medium heat, toast the cumin and coriander seeds, shaking frequently, until fragrant and starting to brown, about 1 minute. Grind the seeds coarsely in a mortar with a pestle. Place the steak on a baking sheet and brush on both sides with olive oil. Sprinkle with half of the seeds, and then season generously with salt and black pepper.
  2. In a bowl, combine the ½ cup (4 fl oz/125 ml) olive oil, shallot, lemon juice, minced cilantro, paprika, cayenne pepper, and the remaining ground seeds to make a sauce. Season to taste with salt and black pepper. In another bowl, toss the potatoes with about 1 tablespoon oil and salt and pepper to taste.
  3. Prepare a grill for direct-heat cooking over high heat. Place the steak on the grill rack. Arrange the potatoes cut side down on the grill rack. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Grill the potatoes until golden brown on the cut side, about 5 minutes. Transfer the steak to a cutting board and let stand for 5 minutes.
  4. Combine the greens, herb leaves, and 2–3 tablespoons of the sauce and toss to coat. Season to taste with salt and pepper. Slice the meat thinly across the grain, and arrange on plates with the potatoes and salad. Serve right away, passing the remaining sauce at the table.