Soy-Marinated Flank Steak with Smashed Potatoes

A tribute to a delicious steak dinner at home, this easy sheet pan dinner recipe is from the chefs at the Momofuku Culinary Lab. Broiling the steak is a clever way to avoid making a mess on your stove and dirtying yet another pan. But the key ingredient in theis recipe is the secret Momofuku Savory Seasoned Salt blend which is used in every step. This all-purpose seasoning contains salt, pepper and plenty of umami to amp up the flavor of your food. If you don’t have it on hand, simply use kosher or sea salt and plenty of freshly cracked black pepper.

1/2 cup Momofuku Soy Sauce

3 tablespoons lemon juice

1 inch fresh ginger, chopped or grated

2 cloves garlic, chopped or grated

Momofuku Savory Seasoned Salt

1/4 cup + 3 tablespoons olive oil, divided

1 1/2 pounds flank steak

2 1/2 pounds small potatoes

1 medium shallot, chopped

2 tablespoons rice vinegar

1/4 cup flat leaf parsley, chopped

1/2 cup sour cream

Place soy sauce, lemon juice, ginger, garlic, 1 tablespoon Momofuku Savory Seasoned Salt and 1 tablespoon olive oil in a shallow baking dish and stir to combine. Add flank steak and marinate for 1 hour, or covered up to 24 hours in the refrigerator (if refrigerating, bring to room temperature before cooking).

Bring a large pot of water to a boil and season with 1 teaspoon Momofuku Savory Seasoned Salt. Add potatoes and cook until fork tender, about 15 minutes. Drain and keep warm. Or, if you prefer to cook them on a sheet pan, roast at 350°F for 30–45 minutes until very tender.

When you are ready to cook the steak, turn your broiler on high and position a rack just below the broiler. Place the sheet pan in the oven and allow it to get hot.

Remove steak from the marinade. Remove the hot pan from the oven and quickly place steak in the center of the pan, top side down. Arrange potatoes around the steak and use a spatula or large spoon to smash them flat. Drizzle steak and potatoes with 2 tablespoons olive oil and 1 tablespoon Momofuku Savory Seasoned Salt. Slide sheet pan under the broiler for 5 minutes until steak is browned, then remove from the oven and flip the steak. Slide sheet pan back under the broiler for about 5 minutes longer, until the steak has an internal temperature of 120°F and the potatoes are crisped. Remove sheet pan from the oven and let steak rest 5–10 minutes.

While the steak is resting, make the herb sauce. Place remaining 1/4 cup olive oil, shallot, rice vinegar, parsley and a pinch of Savory Seasoned Salt in a small bowl and stir to combine. Add 1 teaspoon of Savory Seasoned Salt to the sour cream and whisk to combine. Slice the steak and serve drizzled with the herb sauce. Serve the potatoes with a dollop of sour cream.