Luca Cianciulli’s Seared Flap Steak with Rosemary, Lime Salsa Verde and Potato Salad

Instructions

1
In a bowl, combine all of the ingredients except for the meat.
2
On a work surface, using a meat mallet or tenderizer, flatten the steaks (this will make them more tender). Add to the bowl of marinade and toss to coat well. Cover and let marinate in the refrigerator for 2 hours or up to 2 days.

1/3 cup (75 ml) olive oil, plus more for cooking
1 tbsp mild smoked paprika
2 rosemary sprigs, leaves finely chopped
2 garlic cloves, crushed
1 3/4 lb (800 g) beef flap steak (bavette), cut into 4 steaks
1 1/2 cups (60 g) flat-leaf parsley leaves and stems, coarsely chopped (about 1 bunch)
1 1/2 cups (60 g) cilantro leaves and stems, coarsely chopped (about 1 bunch)
1/4 cup (10 g) mint leaves
3/4 cup (180 ml) olive oil
3 tbsp to 1/4 cup (45 to 60 ml) lime juice (about 2 to 3 limes), to taste
1 1/2 tsp ground coriander seeds
2 cups (340 g) Yukon Gold potatoes, peeled and cut into large 1 1/2-inch (4 cm) cubes (about 2 potatoes)
2 cups (240 g) green beans, trimmed and cut into pieces 1 inch (2.5 cm) long
1 garlic clove, halved
3 anchovy fillets, finely chopped
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
1/3 cup (75 ml) olive oil
2 tbsp (30 ml) 10% plain yogurt
2 celery stalks, peeled and thinly sliced
2 red endives, leaves separated and halved lengthwise
2 cups (60 g) dill, finely chopped (about 1 large bunch)

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