Ingredients:

For the broccoli salad, steak, and potatoes:

1 green apple

16 ounces broccoli florets

¼ cup + 3 tablespoons olive oil

Kosher salt

Black pepper

2 tablespoons honey mustard

¼ cup white balsamic vinegar

¼ cup slivered almonds

1 pound baby Yukon gold potatoes

2 pounds flank steak

For the horseradish sauce:

2 tablespoons fresh chives

1 cup mayo

1 cup sour cream

½ cup prepared horseradish

1 tablespoon Dijon mustard

Dash Worcestershire sauce

Kosher salt

Black pepper

Preparation:

Core the apple and cut it into a small dice. Finely chop the chives.

Prepare the grill for direct heat cooking over medium-high heat. Place a large cast-iron skillet on the grill.

In a large bowl, toss the broccoli florets with 2 tablespoons of the olive oil and sprinkle with salt and pepper to taste. Add the broccoli to the hot skillet and cook until crisp-tender and charred in places, about 10 minutes.

In a separate large bowl, whisk together the honey mustard and white balsamic vinegar. Drizzle in ¼ cup of the olive oil and whisk until combined. Season with salt and pepper to taste. Add the grilled broccoli, almonds, and apple to the bowl with the vinaigrette. Toss everything to combine, then set aside.

Toss the potatoes with the remaining 1 tablespoon of olive oil, then sprinkle with salt and place directly on the grill. Grill, turning every few minutes, until tender and cooked through, about 15 minutes total. Transfer the potatoes to a plate to cool.

While the potatoes cook, pat the steak dry with paper towels and season it liberally with salt and pepper. Transfer the steak to the hot grill. Grill on one side for 5-7 minutes, then flip and grill the until medium rare, 4-5 minutes more. Transfer the steak to a plate and let rest for at least 10 minutes.

While the steak rests, make the horseradish sauce: In a medium bowl, mix together all of the sauce ingredients to combine.

Thinly slice the steak against the grain. Serve with the broccoli salad, potatoes, and horseradish sauce.

Grilled Flank Steak and Potatoes with Horseradish Sauce and Charred Broccoli Salad

Ingredients

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