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Potato Salad with Flank Steak

Active Time: 30 minutes
Total Time: 35 minutes
  • Gluten Free
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Why we love it:

We’re keeping the steak simple here and focusing on making a great potato salad, so for cooking your steak, fire up the outdoor BBQ or use an indoor grill pan or cast iron pan. Potato salad is definitely better the next day so prep this ahead and consider a double batch, too!


  • 114 pounds Flank Steak
  • 2 teaspoons Kosher Salt (divided)
  • 2 pounds Yukon Gold Potatoes
  • 34 cup Mayonnaise
  • 14 cup Plain Greek Yogurt
  • 2 Tablespoons Cider Vinegar
  • 1 teaspoon White Sugar
  • 12 teaspoon Black Pepper
  • 2 ribs Celery (especially the leaves!)
  • 12 cup Pickles (your fave)
  • 3 Green Onions or any herb you have on hand)
  • 12 teaspoon Extra Virgin Olive Oil
  • 1 pound Broccoli

Cooking Instructions

  • 2. 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.

  • 5. STEAK

    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.

  • 7. SLICING

    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.

  • 8. SERVING

    Serve potato salad with steak and broccoli.

Check out our new features!


  • STEAK:
    grill chicken breast or pork tenderloin
    tri tip, skirt, NY strip, use whatever steak is your favorite - just be sure to cook accordingly
  • MAYO:
    if you like, make the dressing with a combo of sour cream and yogurt
    omit or add something like pickled onions or capers
  • EGGS:
    many folks love hardboiled eggs added to their potato salad, dice some up and fold them in

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Slice the steak thinly for smaller teeth and kids who can’t use a sharp knife
  • I’d likely offer a dinner roll and some fruit or raw veggies

For Toddlers

  • Cut steak into small pieces
  • Fill out the plate by adding fruit and avocado

For Choosy Eaters

  • You can pull aside some cooked potatoes and mash them with butter and/or milk for classic mashed potatoes if that’s preferable to potato salad

Prep Ahead & Use It Up

Make the potato salad entirely, it’s great for up to 5 days in the fridge

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