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.

Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

 

This easy fall dinner brings comfort and elegance to your table with juicy roasted chicken breasts, golden rosemary potatoes, and sweet, jammy grapes—all cooked together on one sheet pan with a silky pan sauce to finish.

Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

A few years ago, my husband and I took a week-long road trip from Los Angeles to Napa Valley, spending our days savoring local wines, marveling at the rolling vineyard scenery, and dining at some of the region’s most celebrated restaurants.  From acclaimed chefs like Thomas Keller and Michael Chiarello to charming vineyard bistros, the food was every bit as extraordinary as everyone promised—fresh, seasonal, and bursting with local flavor.

This Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes instantly brings me back to that trip. The roasted grapes feel like a taste of Napa itself, sweet and juicy, paired with tender chicken and golden rosemary potatoes in a way that’s simultaneously comforting and elegant. It’s exactly the kind of dish a chef at a vineyard would create, showcasing locally grown ingredients in a simple yet sophisticated way.

And then there’s the pan sauce—rich, glossy, and perfectly balanced with a hint of balsamic and butter—giving this weeknight meal that restaurant-quality finishing touch. Every bite feels thoughtful, flavorful, and indulgent, yet it’s effortless to prepare at home. This is comfort food with a touch of wine country elegance, perfect for transitioning from late summer into cozy fall evenings.

Enjoy!

What Ingredients Do I Need?

• Chicken breasts – Tender, juicy, and perfect for roasting; acts as the hearty base of the meal.

• Red or black grapes – Roasting brings out their natural sweetness and creates a luscious, jammy contrast.

• Red onion – Adds depth and caramelized sweetness that pairs beautifully with the grapes.

• Garlic cloves – Aromatic flavor that infuses both chicken and potatoes for a warm, comforting taste.

• Olive oil – Helps crisp the chicken and potatoes while carrying all the flavors together.

• Balsamic vinegar – Adds subtle tang and richness to the roasted grapes and pan sauce.

• Fresh rosemary – Fragrant herb that elevates the potatoes and chicken with classic fall aroma.

• Baby Yukon Gold potatoes – Crispy on the outside, creamy on the inside, they soak up every bit of flavor.

• Chicken broth – Forms the base of a quick, flavorful pan sauce to drizzle over the dish.

• Butter – Enriches the pan sauce, giving it a silky, indulgent finish.

Substitutions and Variations

Variation 1: Mediterranean Twist

• Swap red grapes for cherry tomatoes and sprinkle in olives. Finish with fresh thyme instead of rosemary for a tangy, savory Mediterranean vibe.

Variation 2: Autumn Harvest Style

• Replace potatoes with cubed butternut squash or sweet potatoes. Add a sprinkle of cinnamon to the pan for a cozy, fall-inspired flavor.

Kitchen Tips and Notes

• Chicken don’t dry out: If using boneless breasts, monitor internal temperature; they’re done at 165°F. Bone-in breasts may need a few extra minutes.

• Potato prep: Cut evenly so they roast uniformly. Pre-roasting them 10 minutes ensures they’re golden and crisp when the chicken is done.

• Pan sauce shortcut: Scrape the sheet pan after roasting to capture all the browned bits; simmer briefly with broth and balsamic, then whisk in butter.

• Make it ahead: You can prep the grapes, onions, and potatoes in advance; assemble right before roasting to save time.

• Serving suggestion: Serve with a simple green salad or rustic Italian bread for a complete meal.

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Savory Roasted Butternut Squash with Zesty Marinated Feta

Savory Roasted Butternut Squash with Zesty Marinated Feta – A Cozy, Flavor-Packed Side Dish for Chilly Winter Nights!

Savory Roasted Butternut Squash with Zesty Marinated Feta

Savory Roasted Butternut Squash with Zesty Marinated Feta is the ultimate winter side dish—simple, flavorful, and packed with wholesome ingredients. If you’re looking for an easy but impressive recipe, this dish is a must-try. The natural sweetness of roasted butternut squash pairs perfectly with the tangy, herb-infused feta, creating a contrast of flavors that will elevate any meal. Plus, it’s made with just a handful of fresh ingredients, many of which you may already have in your kitchen!

One of the best things about this butternut squash recipe is how effortless it is to prepare. With minimal chopping and a quick roast in the oven, you’ll have a warm, satisfying dish that’s perfect for busy weeknights or special gatherings. The feta cheese is marinated in fragrant olive oil, fresh thyme, and rosemary, infusing it with bold Mediterranean flavors that enhance every bite. The roasting process caramelizes the squash, bringing out its natural richness while adding a slight crispiness to the edges.  The combination of flavors create an incredibly delicious dish that will have everyone coming back for seconds.

Serve Roasted Butternut Squash with Marinated Feta alongside roasted chicken, grilled salmon, or seared steak for a well-balanced meal.  Whether you're looking for a cozy weeknight dinner addition or a flavorful side for a dinner party, this easy butternut squash recipe is a winner!

Enjoy!

 

What Ingredients do I need?

Produce:

• Butternut squash
• Fresh thyme
• Fresh rosemary

Dairy:

• Block of feta cheese

Pantry Staples:

• Extra virgin olive oil
• Crushed red pepper flakes
• Salt & pepper

Substitutions and Variations

Substitutions

• Butternut squash → Sweet potatoes, acorn squash, or pumpkin
• Fresh thyme & rosemary → Dried thyme & rosemary (use half the amount) or Italian seasoning
• Crushed red pepper flakes → a pinch of cayenne for mild heat

Variations

• Swap the Feta cheese:  Use goat cheese, ricotta salata, or queso fresco
• Add Nuts for Crunch: Toss in some walnuts, pecans, or pine nuts during the last few minutes of roasting for a crunchy texture that pairs nicely with the soft squash.
• Zucchini or Summer Squash Variation:  Substitute the butternut squash: Slice zucchini or summer squash into 1/2-inch thick rounds or half-moons.  Reduce the roasting time to 15-20 minutes at 450°F.  Use goat cheese instead of feta and marinate with the same herbs.

Kitchen Tips and Notes

• Buy pre-cut squash for ease:  cutting your own will produce the freshest results but is often found a little hard to cut.  Find pre-cut squash that are cut in cubes as they are typically more fresh. This will cut down on cutting time.

• Roasting Tip: Don’t overcrowd the baking sheet when roasting the squash. If the pieces are too close together, they may steam rather than roast, affecting the texture. Use two baking sheets if needed.

• Herb Substitution: If you don’t have fresh herbs, you can substitute dried thyme and dried rosemary. Just use about half the amount to avoid overwhelming the dish. Dried herbs are more potent than fresh.

• Roasting Tip: Don’t overcrowd the baking sheet when roasting the squash. If the pieces are too close together, they may steam rather than roast, affecting the texture. Use two baking sheets if needed.

• Serving Tip: If you’re serving the roasted squash with marinated feta as a side, consider pairing it with a protein like grilled chicken, pork, or salmon to make it a complete meal.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to meld together, but the squash will lose some of its crispness. Reheat gently in the oven or microwave.

   EQUIPMENT YOU MAY NEED   

• Large rimmed baking sheet – Ensures even roasting and allows the squash to caramelize.

• Parchment paper – Prevents sticking and makes cleanup easier.

• Mixing bowls – A large one for tossing the squash with olive oil and seasoning and a small one for marinating the feta mixture.

• Sharp knife – Essential for peeling and cubing the butternut squash.

• Cutting board – A sturdy surface for chopping and preparing ingredients.

• Measuring spoons – To accurately portion out herbs, oil, and spices.

• Serving platter - To beautifully present the finished dish.

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Savory Roasted Butternut Squash with Zesty Marinated Feta

Serves: 6

1 butternut squash, peeled and cut into bite-sized cubes
5 tbsp. Extra Virgin Olive Oil, divided
1 tbsp. fresh thyme, chopped
1 tbsp. fresh rosemary, chopped
1⁄4 tsp. crushed red pepper flakes
4 oz. block of feta
1 dash Salt and pepper, to taste

Preheat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper.

In a large bowl, toss the cubed squash with three tablespoons of olive oil, then salt and pepper to taste. Pour out onto the prepared pan. Bake for 20 minutes, tossing once, or until tender and charred in spots.

Meanwhile, cut the feta into thin strips, then break into shards and place in a shallow dish. In a small bowl, combine the remaining olive oil, fresh herbs, red pepper flakes, and additional salt and pepper. Pour over the feta and toss once to coat. Allow to sit for 10-15 minutes.

When the squash is cooked through, pour it onto a serving platter. Scatter the marinated feta over top.

Summer Fresh Recipe Series: Lemon Rosemary 20 Minute Marinade

Everyone needs a good go to marinade.  One that's bright and herby and super quick.  This Lemon Rosemary Marinade is all that an more.   It's a 3 ingredient, no fuss, 20 minute counter-top marinade that you will be using over and over!

Grilled Chicken using the Marinade

Lemon Rosemary 20 Minute Marinade

3 Ingredients is all it takes to whip up a fantastic lemon and herb marinade that packs a huge flavor punch.  This is a quick marinade, only 20 minutes, on the counter.  No refrigerator, no advanced prep needed.  Just marinade your meat while you prepare the rest of your meal.  The result is meat that is succulent and tender and has a major lemon burst and a slight herb flavor.  Perfect for veggies as well.

This will be your new go to marinade all summer long, so make use of the lemons that are available to you right now, and make sure to use fresh ones.  Enjoy!

What Ingredients do I need?

• Lemons
• Olive Oil
• Dried Rosemary
• salt & pepper

Grilled Chicken using the Marinade

Substitutions and Variations

• Use fresh herbs if you choose:  thyme, cilantro, oregano
• Other dried herbs will work well: basil, thyme, Italian seasoning
• Use on any meat
• Works great for grilled vegetables

Kitchen Tips and Notes

• I add the marinade ingredients straight into a ziploc bag or a tray with sides so I have less dishes to wash!

• Toss your meat in the marinade so both sides have marinade on them.

• Leave on the counter for 20 minutes, then cook.

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• Chicken and Mango Salad with Mint and Bacon Vinaigrette

• Salsa Verde

• Mediterranean Style Lentil Salad

• Spinach and Watermelon Salad with Feta and Walnuts

• Thai Chicken Skewers with Grilled Pineapple

Lemon Rosemary 20 Minute Marinade

2 small lemons cut in half and juiced
1 Tablespoon dried Rosemary

1/3 cup olive oil

salt & ground black pepper to taste

In a measuring cup add all ingredients and whisk to combine.  Add to chicken, fish, pork, beef, or vegetables in a sealed plastic bag or a large rimmed bowl or tray to marinate.  Allow to sit on the counter in the marinade for 20 minutes.  This works well when allowing your meat to come to room temperature.  Throw away any excess marinade.

Date Night: Sirloin Tips and Gravy

Comfort food galore or Food of the Gods....you decide!  These Sirloin tips are simmered in the most succulent and saucy gravy that will have them begging for more.

Sirloin Tips and Gravy

We had a wonderful date night Friday night.   A stay at home (which we always do anyway these days during Covid) date night with a wonderful dinner, candlelight, wine, and smooth jazz.  This was a "turn off the TV" and let's have some fun kind of date night.  We haven't relaxed like that in quite a while.  To me date night calls for steak.  But one that's cozy, more like comfort food since it is still chilly here at night.  This Sirloin Tips and Gravy is the ultimate comfort food.  It's heavenly actually,  and it couldn't be easier or quicker to make.

Bite sized pieces of sirloin steak are seasoned and seared then simmered in the most heavenly beef gravy sauce spiked with red wine, rosemary & thyme, and garlic.  Served along side of rice, mashed potatoes, or noddles you have a dinner that is the food of the Gods!

Let's talk about the gravy for a minute.  This isn't you plain old everyday brown gravy.  No ma'am!  This is a decadent rich and thick saucy gravy filled with wine, onions, and spices.  THIS is what makes the dish AMAZING!   Don't skip the gravy, cause it's what this is all about.  Enjoy!

What Ingredients do I need?

• sirloin steak
• garlic powder
• onion powder
• chili powder
• paprika
• onion
• red wine
• beef broth
• olive oil
• dried thyme
• dried rosemary
• garlic
• butter
• Worcestershire sauce
• cornstarch

Substitutions and Variations

• Use NY strip steak or filet mignon as decadent alternatives.  
• Use white wine instead of red or leave out the wine if needed.
• Use shallots instead of onions
• Serve with egg noodles, mashed potatoes or rich.
• Serve with crusty bread to soak up all the sauces
• Add mushrooms along with the onions to the sauce

Kitchen Tips and Notes

• Stew meat would not work in this dish as it needs a long cooking time.

• This spice rub is great on fish, chicken, or pork.
• The sauce would be wonderful over pot roast, or make a version with chicken broth and white wine over pork roast.

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Sirloin Tips and Gravy

serves 4


1 ½ lbs. top sirloin steak
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
3 Tablespoons flour

3 Tablespoons olive oil

Gravy
1/4 cup dry red wine
1/2 cup diced yellow onion
3 cloves garlic, minced
2 cups beef broth
3 Tablespoons butter, separated
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons cornstarch

On a cutting board, cut steak into 1-inch cubes, trimming any large pieces of fat.  Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss.

Heat 3 Tablespoons of olive oil in a large skillet or dutch oven over medium-high heat. Add the sirloin, in batches if needed, and sear meat browning all sides about 1 - 1 1/2 minutes total.    The meat will not be cooked at this point.   Transfer to a plate. Repeat with remaining beef if necessary.

Reduce the heat to medium and add 2 TBS butter.   When melted add the onions. Cook until softened, about 5 minutes.  Add the wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan.  Add the garlic and cook for 30 seconds until fragrant.  Add the beef broth, thyme, rosemary, onion powder, and garlic powder.  Bring to a boil.

In a small measuring cup add the cornstarch and the water, whisking to combine.  Whisk in the cornstarch into the hot gravy in a steady stream and stir.  All the gravy to come to another boil.  Then reduce your heat to medium-low.  Add back in the beef along with any accumulated juices.   Cook partially covered with a lid for 10 minutes, until beef is cooked through.  Remove the pot from the heat.  Stir in the remaining tablespoon of butter into the sauce.