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

Ingredients

• Flap Steak

  • 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

• Salsa verde

  • 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

• Potato Salad

  • 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)