Flank Steak with Collards and Potatoes (25 Minutes)

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Who’s ready for a hearty and satisfying meal that can be made in under 30 minutes? Flank steak is a lean and flavorful cut of beef that is perfect for a quick meal any day of the week. Collard greens add a healthy dose of vitamins and minerals, while creamy mashed potatoes provide a comforting and filling side dish. This recipe is sure to impress both meat-lovers and veggie-lovers alike. Let’s dive in!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb flank steak
  • 1 bunch collard greens, washed and chopped
  • 4 medium potatoes, peeled and diced
  • Toasted walnuts for garnish if desired.
  • 2 tbsp butter
  • 1/4 cup milk
  • 1 tsp garlic powder
  • Salt and pepper
  • Olive oil

Instructions

  1. Season the flank steak with salt and pepper on both sides. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the flank steak and cook for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Remove from skillet and let rest for 5 minutes before slicing.
  2. While the steak is resting, heat a separate skillet over medium heat and add a drizzle of olive oil. Add the chopped collard greens and cook for 3-4 minutes, stirring occasionally, until wilted and tender.
  3. In a large pot, cover the diced potatoes with water and bring to a boil. Cook for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot.
  4. Add butter, milk, garlic powder, salt, and pepper to the pot with the potatoes. Mash the potatoes with a potato masher or fork until creamy and well combined.
  5. Plate the potatoes first, followed by the greens, and on top, place the steak.
  6. Top with toasted walnuts if desired.
  7. Serve immediately.

Notes

To help your flank steak cook evenly, make sure it is at room temperature before cooking. When cooking the collard greens, you can add a splash of chicken or vegetable broth for extra flavor. For creamier mashed potatoes, you can add more milk or cream, and for a healthier version, you can use low-fat milk or Greek yogurt instead of butter. Enjoy!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 458
  • Sugar: 4g
  • Sodium: 185mg
  • Fat: 20g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 36g
  • Cholesterol: 85mg

Pair this with...

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Easy Dinner Rolls

Start by combining warm water, yeast, and a bit of sugar in a bowl, letting it sit until it's frothy. In a larger bowl, mix together softened butter, salt, the rest of your sugar, and some milk. Slowly add in flour, mixing until you have a soft dough. Knead this dough on a floured surface until smooth. Place it in a greased bowl, cover, and let it rise until doubled in size. Once risen, divide the dough into small balls and arrange them on a baking tray. Let them rise again briefly. Bake in a preheated oven until golden brown. Brush with melted butter right out of the oven for a glossy finish.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

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