Argentinian pork flank steak with mild mustard glaze and warm potato, green bean, and red onion salad

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F.

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   2. Pat the pork flank steak dry with paper towels. Season both sides with 1 teaspoon salt, black pepper, sweet paprika, and half of the dried oregano.

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   3. In a small bowl, mix the mustard, minced garlic, 2 tablespoons olive oil, and lemon juice until you have a spreadable paste.

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   4. Heat a large skillet or griddle that is oven-safe over medium-high heat. Add 1 tablespoon olive oil and sear the pork 3 to 4 minutes per side, until nicely browned.

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   5. Transfer the pork to a baking dish, spread the mustard mixture over it, and pour the stock or water into the bottom of the dish. Roast at 200 °C / 400 °F for 20 to 25 minutes, or until cooked through and juicy. Let it rest for 5 minutes before slicing.

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   6. Meanwhile, place the potatoes in a pot with cold water and 1/2 teaspoon salt. Bring to a boil and cook for 10 to 12 minutes, until tender but still firm. Drain.

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   7. In another pot of boiling water, cook the green beans for 4 to 5 minutes until tender and bright green. Drain and set aside.

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   8. Heat a large skillet over medium heat with the remaining 1 tablespoon olive oil. Sauté the red onion for 3 minutes. Add the cooked potatoes and cook 4 to 5 minutes more to lightly brown them.

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   9. Add the green beans, wine vinegar, the remaining dried oregano, fresh parsley, and 1/4 teaspoon salt. Toss well and cook 1 more minute to bring the warm salad together.

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    10. Slice the pork into strips or portions. Serve immediately with the warm potato, green bean, and red onion salad on the side, and spoon the pan juices over the meat.