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.
.jpg "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!
.jpg "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.")
-- 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
.jpg "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.")
-- 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.
.jpg "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.")
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.
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.
Flank steak has long muscle fibers. Slicing across them shortens the fibers, making each bite much more tender.
Yes! The Salsa Rossa Piccante can be made one or two days ahead and gently reheated before serving, making dinner even easier.
Look for crisp, golden edges and tender centers. Turning them halfway through roasting helps them brown evenly on all sides.
Absolutely. A grill pan or heavy cast-iron skillet works beautifully if outdoor grilling isn't an option.
