Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes

 

Fire up the grill for this Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes. Herb-marinated flank steak is grilled to perfection, served with a bold roasted red pepper and tomato sauce, and paired with crispy roasted potatoes for an easy steakhouse-inspired dinner at home.

Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes

Doesn't a perfectly grilled steak instantly make dinner feel like an occasion? Add a vibrant homemade sauce and a pan of crispy roasted potatoes, and suddenly an ordinary evening feels just a little more special—all without leaving home.

This Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes is one of those meals that looks like it came from your favorite neighborhood steakhouse, yet it's surprisingly approachable to make in your own kitchen. A simple herb marinade of fresh rosemary, thyme, smoked paprika, and garlic gives the flank steak incredible flavor, while the Salsa Rossa Piccante—a rich combination of roasted red peppers, San Marzano tomatoes, shallots, garlic, and a touch of red jalapeño—adds bold Italian-inspired character without overwhelming the steak.

The crispy roasted potatoes round out the meal with very little extra effort, making this a complete dinner that's equally suited for a relaxed weekend with the family, casual entertaining, or an at-home date night. It's the kind of recipe that feels impressive when you set it on the table, but it's built from simple ingredients and straightforward techniques that anyone can master.

One of my favorite things about this meal is how beautifully everything comes together on the plate. A generous swipe of the warm Salsa Rossa Piccante, perfectly sliced steak arranged on top, and crisp golden potatoes alongside create a restaurant-style presentation that's easy enough to recreate in your own kitchen. It's proof that sometimes the most memorable dinners don't have to be complicated—they just need good ingredients, a little care, and a recipe you'll want to make again and again.

Enjoy!

-- Ingredients

• Flank Steak - An affordable cut that becomes wonderfully tender when marinated and sliced thinly across the grain.

• Fresh Rosemary & Thyme - Fresh herbs infuse the marinade with savory flavor that complements the grilled steak beautifully.

• Spices: Smoked Paprika, Cayenne, Garlic Powder, Dried Oregano

• Red Wine Vinegar & Olive Oil

• Jarred Roasted Red Peppers - The foundation of the Salsa Rossa Piccante, adding natural sweetness and beautiful color.

• San Marzano Tomatoes - These tomatoes create a rich, smooth sauce with balanced acidity.

• Shallots & Garlic - Build layers of flavor that make the sauce taste like it simmered for hours.

• Red Jalapeno - for a little heat - omit if you don't want it spicy.

• Baby Gold Potatoes - Roast beautifully with crisp edges and creamy centers, making them the perfect side for this steak dinner.

• Italian Parsley - optional topping for the potatoes.

-- Equipment

• Outdoor grill or grill pan
• Large bowl or zip-top bag for marinating
• Small saucepan
• Sheet pan
• Tongs
• Instant-read thermometer
• Sharp carving knife
• Cutting board

My Go-To's

• Instant-read meat thermometer for perfectly cooked steak - I've had mine for 6 years and it's still going strong.

• Heavy-duty sheet pan for evenly roasted potatoes

• Sharp slicing knife for carving flank steak across the grain

-- Let's Make It Together

Whisk together the herb marinade, coat the flank steak well, and let it marinate for at least an hour while the flavors develop.

As the steak comes to room temperature before grilling, prepare the Salsa Rossa Piccante by sautéing the shallots, garlic, and jalapeño before adding the tomatoes and roasted peppers. Let the sauce simmer gently until slightly thickened.

Roast the potatoes until deeply golden with crisp edges and fluffy centers.

Grill the steak until it reaches your preferred doneness, then let it rest before slicing thinly across the grain. Serve over a generous swipe of warm Salsa Rossa Piccante with the crispy potatoes alongside.

-- Perfecting the Cooking Process

The two biggest secrets to this recipe are patience and slicing. Giving the steak time to marinate builds flavor from the inside out, while allowing it to rest after grilling keeps the juices where they belong. When it's time to carve, always slice across the grain into thin slices. This shortens the muscle fibers, making flank steak remarkably tender with every bite.

-- Add Your Touch

This dinner is easy to customize with a few simple swaps.

• Substitute tri-tip or skirt steak if preferred.
• Add grilled asparagus or broccolini alongside the potatoes.
• Finish the steak with shaved Parmesan for an Italian-inspired twist.
• Stir fresh basil into the Salsa Rossa just before serving.
• Serve with grilled rustic bread to soak up every bit of the sauce.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

Some dinners manage to feel both comforting and a little bit special, and this is one of them. The herb-marinated flank steak, vibrant Salsa Rossa Piccante, and crispy roasted potatoes come together to create a meal that looks impressive but is surprisingly easy to pull together. It's the kind of dinner that's just as fitting for a quiet weekend at home as it is for sharing with friends around the table.

If you enjoyed this recipe, you might also like my Italian Picnic Sandwich for a Crowd, Sicilian Lemon Butter Chicken with Garlic Thyme Rice, or Grilled London Broil with Grilled Nectarine, Corn, Tomato, & Burrata Salad for more fresh, flavorful meals that feel special without being complicated.

Happy cooking!

Beth ❤️

Before You Start

Why Marinate the Steak?
The herb marinade adds flavor while helping tenderize the flank steak. Even one hour makes a noticeable difference, but up to four hours develops even deeper flavor.

Why Let the Steak Rest?
Resting allows the juices to redistribute throughout the meat. Cutting into the steak too soon causes those flavorful juices to run onto the cutting board instead of staying in each slice.

Why Slice Against the Grain?
Flank steak has long muscle fibers. Slicing across them shortens the fibers, making each bite much more tender.

Can I Make the Sauce Ahead?
Yes! The Salsa Rossa Piccante can be made one or two days ahead and gently reheated before serving, making dinner even easier.

How Do I Know When the Potatoes Are Done?
Look for crisp, golden edges and tender centers. Turning them halfway through roasting helps them brown evenly on all sides.

Can I Cook This Indoors?
Absolutely. A grill pan or heavy cast-iron skillet works beautifully if outdoor grilling isn't an option.

5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes)

An easy 5-ingredient steak salad for two made with a shortcut salad kit, juicy seared steak, and fresh toppings. Steakhouse flavor at home in just 30 minutes.

5-Ingredient Steak Salad for Two (Steakhouse Style, 30 Minutes)

This recipe is part of my 5-Ingredient Meal Series—quick, flavorful meals designed to come together in about 30 minutes with minimal effort. I shared a few of these last fall, and this one fits right in with that same easy, shortcut-friendly approach. 

This is the kind of dinner I make when I want something that feels a little elevated, but don’t want to spend a lot of time getting there.

It has all the flavors of a classic steakhouse salad—crisp greens, juicy steak, creamy dressing, and plenty of texture—but it comes together with a few smart shortcuts that make it completely doable on a weeknight.

And because it’s made for two, it’s perfect for a simple date night at home or a dinner that feels just a little more special without any extra effort.

Ingredients

• Taylor Farms Steakhouse Wedge Chopped Salad Kit - This is where most of the flavor comes from—crisp greens, toppings, and a creamy dressing all in one, making this recipe quick and easy.
• Cherry tomatoes - Add a fresh, juicy contrast that balances the richness of the steak and dressing.
• Baby spinach - Extends the salad and adds a softer texture while keeping everything fresh and light.
• Top sirloin steak - A great balance of flavor and tenderness. It cooks quickly and gives you that classic steakhouse feel without needing anything fancy.
• Croutons - Bring the crunch—don’t skip them. They help round out the texture and make the salad feel complete.

Equipment

You only need a few simple tools to pull this together:

• Large salad bowl - I love using this one.
• Cutting board
• Sharp knife
• Cast iron skillet (or heavy skillet) - This is the skillet I use and it gives the best sear.
• Tongs or spatula

-- Let’s Make It Together

In a large bowl, add the salad kit greens (reserve the dressing and toppings) along with the baby spinach. Toss to combine.

Add the halved cherry tomatoes and set aside.

Pat the steak dry and cut into bite-sized pieces. Season with salt and pepper or your favorite steak seasoning.

Heat a skillet over medium heat with a drizzle of oil. Add the steak and cook, letting it sear on the first side before stirring, until cooked to your preferred doneness. Remove from heat.

Add the warm steak to the salad. Top with the salad kit toppings and croutons.

Serve with the dressing on the side and toss just before eating.

-- Perfecting the Cooking Process

For the best flavor, let the steak sear undisturbed for the first few minutes. This creates a deep, flavorful crust that gives the salad that true steakhouse feel.

-- Add Your Touch

You can easily adjust this based on what you have or what you’re in the mood for.

Add sliced avocado for extra richness, swap in a different protein, or sprinkle in a little extra cheese if you want to lean into that steakhouse feel. You can also drizzle the dressing lightly or serve it on the side to keep everything crisp.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

     5-Ingredient Meal Series     

Looking for quick, flavorful meals with minimal effort? Here’s the lineup of 5-Ingredient Meals in this series—each designed to be ready in 20–30 minutes, packed with flavor, and perfect for busy weeknights:

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!) - Juicy grilled steak paired with Southwestern-style salad kit, black beans, avocado, and bell peppers.

5-Ingredient Caesar Pasta Salad (Ready in 30 Minutes!) - Mini farfalle pasta tossed with Caesar salad kit, salami, pepperoncini, red onion, and Parmesan-crouton topping.

5-Ingredient Asian-Inspired Kohlrabi & Cabbage Slaw (Ready in 30 Minutes!) - Crisp kohlrabi and cabbage with a zesty chili-peanut dressing, lime, and cilantro — perfect for a refreshing side.

5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!) -Fresh zucchini ribbons with cherry tomatoes, olives, and feta tossed in a za’atar vinaigrette.

Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes) — A quick, flavor-packed salad with crunchy ramen noodles, edamame, and a bright Asian-style dressing.

5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes) — A shortcut steakhouse-inspired salad with juicy seared steak, crisp greens, and bold flavor.

Before You Start (FAQs)

Can I use a different cut of steak?
Yes—ribeye, strip steak, or even leftover steak will work.

Can I make this ahead of time?
You can prep the components ahead, but wait to add the dressing and steak until just before serving.

Do I have to use a salad kit?
No, but it keeps things quick and easy. You can build your own version if you prefer.

How do I keep the salad from getting soggy?
Serve the dressing on the side and toss just before eating.

What’s the best doneness for the steak?
Medium (about 145°F) works well, but cook it to your preference.

 

 

 

The Pot Roast My Mom Always Made

A nostalgic 1970s pot roast recipe made the way my mom always did — seared chuck roast, water, onions, and slow oven braising with carrots and potatoes.

The Pot Roast My Mom Always Made 

Some meals stay with you not because they were fancy or complicated, but because of how they made the whole house feel while they cooked. This pot roast is one of those meals for me. It was a family favorite — not something we had all the time — but when my mom made it, the day seemed to slow down. The smell of beef gently cooking with onions filled the house and lingered in a way that settles into your memory, long after the meal itself is over.

Back then, pot roast didn’t come with a long list of ingredients or special techniques. My mom browned a chuck roast, set it in the pot with onions and water, added a little Kitchen Bouquet, and let the oven do the rest. Carrots and potatoes went in later, once the meat had time to soften. No broth, no wine, no herbs — just patience and a low oven. The result was tender beef, simple vegetables, and a pan of rich, brown juices that somehow tasted like more than the sum of its parts.

This is the pot roast my mom always made — the one I still picture when I think about comfort food. If you grew up in the 1970s, or were raised by someone who cooked that way, this will feel instantly recognizable.  And if you didn’t, it’s a small window into a time when dinner didn’t need a recipe with a lot of ingredients, it just needed to time and some love.

I only snapped a few photos of the finished plate — this was one of those meals I made to eat, not photograph. It wasn’t until afterward, when I tasted how good it was, that I realized it needed to live here on the blog.

Enjoy!

Ingredients

This pot roast uses a short, familiar list — the kind of ingredients many kitchens already had on hand in the 1970s.

• Chuck roast (3–4 pounds)
  This cut was made for slow oven cooking. It starts firm and turns meltingly tender with time.

• Salt & black pepper
  Season generously. This is where most of the flavor comes from.

• All-purpose flour
  A light dusting helps with browning and gives the cooking liquid body later.

• Vegetable oil or shortening
  Very old-school, very effective for a good sear.

• Onion
  Cooked right in the pot, becoming soft and sweet as the roast braises.

• Water
  Not broth. This was how many home cooks did it — simple and reliable.

• Kitchen Bouquet
  Just a small amount for color and depth. It’s subtle but important.

• Carrots & potatoes
  Added later so they stay tender, not mushy.

 -- Let’s Make It Together
How to Make My Mom’s Classic Pot Roast

This is a quiet recipe. Nothing rushed. Nothing complicated.

Start by seasoning the chuck roast generously with salt and black pepper, then lightly dust it with flour. Shake off any excess — you want just enough to help with browning.

Heat oil in a heavy Dutch oven over medium-high heat and sear the roast well on all sides. Take your time here. The deep browning is where the flavor comes from.

Once browned, remove the pot from heat. Tuck thick slices of onion around and slightly under the roast, then pour in enough water to come about halfway up the meat. Add a small amount of Kitchen Bouquet to the liquid.

Cover tightly and place in a 350°F oven. Let it cook undisturbed for about 2 hours.

After that time, remove the pot and nestle the carrots and potatoes around the roast. Season the vegetables lightly with salt and pepper. If the liquid looks pale, add a touch more Kitchen Bouquet.

Cover again and return the pot to the oven for another 1½ hours, or until the meat is fork-tender and the vegetables are soft.

Serve the roast sliced or broken into large pieces, with vegetables and plenty of the cooking liquid spooned over the top.

-- Perfecting the Cooking Process

The most important thing to get right with this pot roast is patience. Don’t rush the browning, and don’t keep checking on it once it’s in the oven. The slow, steady heat is what turns a simple chuck roast into something fork-tender and deeply flavorful. Trust the process — this is the kind of meal that rewards you for leaving it alone.

Kitchen Tips and Notes

• Don’t rush the sear. That deep browning matters more than any added seasoning.

• The liquid will look thin at first. That’s normal — it develops richness as it cooks.

• Chuck roast tells you when it’s done. If it resists the fork, it needs more time.

• This was never meant to be fancy. Resist the urge to add herbs, wine, or broth.

• Optional but classic: Thicken the cooking liquid on the stovetop with a simple flour-and-water slurry.

Just like my mom’s pot roast, some meals are about more than just ingredients — they’re about slowing down, filling the kitchen with comforting aromas, and savoring every bite. If you love simple, cozy dinners like this, you might also enjoy Sirloin Tips in Gravy or Braised Tuscan Chicken with Vegetables and White Beans — both are effortless, flavorful meals that make dinner feel special.

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Before You Start

• Use a heavy pot with a tight-fitting lid (such as a Dutch oven) — this was built for oven braising.

• Plan for time at home. This isn’t a set-and-forget slow cooker meal.

• Trust the process. This is a recipe that rewards patience, not precision.

• Expect your kitchen to smell incredible — that’s part of the experience.

 

 

 

Viral Sheet Pan Beef Kabobs (Koobideh-Inspired)

 

These Viral Sheet Pan Beef Kabobs are Koobideh-inspired, juicy, and packed with bold flavor. An easy weeknight dinner made right on a sheet pan — no grill or skewers needed.

Viral Sheet Pan Beef Kabobs (Koobideh-Inspired)

After the sheet pan turkey kabobs went viral here on the blog, I couldn’t stop thinking about other ways to use this simple, no-skewer method — and a Koobideh-inspired beef version quickly moved to the top of my list. Traditional koobideh is known for its bold seasoning and juicy texture, but it can feel intimidating to make at home. This sheet pan approach keeps all the flavor while making it completely approachable for a weeknight dinner.

These Viral Sheet Pan Beef Kabobs deliver everything you want from classic koobideh-style kebabs: tender, well-seasoned beef with a lightly crisp exterior and plenty of savory depth. Baking them on a sheet pan eliminates the guesswork of grilling and shaping, and the result is consistently juicy kabobs every single time.

If you loved how effortless the turkey version was, this beef variation is just as easy — and just as crave-worthy. It’s the kind of recipe that feels a little special but fits perfectly into a busy week, which is exactly why this method keeps popping up everywhere.

Ingredients

• Ground beef
• White onion (grated and squeezed dry)
• Garlic
• Fresh parsley
• Sumac, turmeric, black pepper, and kosher salt
• Optional red pepper flakes for heat

For serving, you’ll also want:

• Greek yogurt and hummus for a creamy sauce 
• Fresh tomatoes, red onion, parsley, lemon, and sumac for a bright salad 
• Warm lavash to pull everything together (optional mint or basil)

(Exact measurements are listed in the recipe card below.)

Served on Lavash, wrap style.

How to Make

These sheet pan kabobs come together easily with minimal prep — no skewers or grill required.

• Mix the kabobs: Combine ground beef with grated onion, garlic, herbs, and spices. Mix gently just until combined to keep the texture tender.

• Shape: Press the mixture onto a sheet pan and score into long kabob-style strips.

• Bake & broil: Roast until cooked through, then briefly broil for that lightly charred, kabob-like finish.

• Finish & serve: Let the meat rest, then slice and serve with yogurt sauce, fresh salad, and warm lavash.

Substitutions & Variations

• Use your own spice blend: If you already have a favorite Middle Eastern or kebab seasoning, feel free to swap it in for the spices listed here. Aim for about 1½–2 tablespoons total seasoning.

• Beef & lamb blend: For a more traditional koobideh flavor, substitute half of the ground beef with ground lamb.

• Make it spicy: Increase red pepper flakes or add a pinch of Aleppo pepper to the meat mixture.

Variations

• Low-carb option: Skip the lavash and serve the kabobs over chopped salad or cauliflower rice.

• Meal-prep bowls: Serve over rice with extra sauce and salad for easy lunches.

Kitchen Tips and Notes

• Squeeze the onion well: Removing excess moisture keeps the kabobs juicy without becoming soft or mushy.

• Don’t overmix: Mixing too much can make the beef dense — gentle hands are key.

• Score before baking: This makes the kabobs easy to separate cleanly after cooking.

• Broil briefly: Just 1–2 minutes adds flavor without drying out the meat.

• Leftovers: Store in an airtight container for up to 3 days. Reheat gently or enjoy cold in wraps or bowls.

This is what a 1/2 batch looks like.

Set the Mood

Make your kabob dinner and occasion by incorporating these easy mood enhancers along with your meal.  See tips below.

If this recipe feels like a keeper, you’re not alone. These kabobs passed the ultimate test in our house — my husband, who proudly considers himself a koobideh expert, crowned them worthy of top honors. If you’re in the mood for more easy, high-flavor meals, don’t miss my Viral Sheet Pan Turkey Kabobs or another sheet pan favorite here, Sheet Pan Honey Dijon Chicken and Vegetables.

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Before You Start

• Grate the onion and squeeze out excess liquid before mixing

• Preheat the oven fully for even browning

• Warm the lavash just before serving for best texture

• Prep the salad and sauce while the kabobs bake

• If this size serving is too much you can cut the recipe in half

This quick prep makes the cooking process smooth and stress-free.