Potato Salad with Flank Steak

Place the flank steak flat on a plate and remove any large bits of fat. Sprinkle ½ teaspoon of kosher salt on both sides and let it rest while you start potatoes.

Wash the potatoes or peel if you prefer them skinless. Dice into 1 - 2” cubes and place in a pot. Cover with water and add 1 teaspoon of salt. Bring to a boil. As soon as water is boiling, turn the heat down to a steady simmer and cover. Cook until completely tender, about 10 - 12 minutes. Drain and let them rest in the strainer to really let go of all of the water.

While potatoes are cooking, whisk together the: ¾ cup mayonnaise, ¼ cup yogurt, 2 Tablespoons cider vinegar, 1 teaspoon sugar, and add ½ teaspoon salt, and ¼ teaspoon black pepper. Dice the celery and add it. Chop the pickles and green onion and add them too. Set aside until the potatoes are well drained. Gently fold the potatoes into the dressing and mash a few with a wooden spoon to break up the pieces.

If grilling, add the steak to medium heat and cook for about 6 - 8 minutes on both sides or until done to your liking. Medium-rare is perfect for flank steak. Remove from grill, season with more freshly cracked black pepper, and let rest for 5 minutes.

If cooking inside, use a griddle pan, large sauté pan, or cast iron and heat over high heat. Add 1 teaspoon of oil and cook the steak on both sides for about 7 - 9 minutes or until done to your liking. Let it rest.

Cut broccoli into florets with long stems. Steam broccoli in a stove top steamer or microwave. You can also decide to grill the broccoli - just cut into large pieces. When done, toss with butter or oil and salt.

Slice the steak in thin strips ACROSS the grain. If you hold your knife on a 45 degree angle, it helps keep the slices thin.

Serve potato salad with steak and broccoli.