The Scoop
A savory steak potato hash, inspired by Argentine memories, perfect for reliving those vibrant, cozy dinners.
As the flames flickered up from the grill pan, I was reminded of my first meal in a new country during a year-long study abroad program. This was a time when every experience was fresh and every flavor was an adventure. I landed in Argentina, a place renowned for perfectly grilled steaks and vibrant peppers. On a tight student budget, flank steak became my go-to choice. I quickly learned the magic of seasoned salt and how a good sear brings out its best qualities. Those cozy, vibrant family dinners at my host’s home inspired this hearty steak potato hash.
One evening, my host surprised me by letting me handle the kitchen. Feeling the heat of a foreign stove was intimidating, but a revelation unfolded in those moments. Tossing bell peppers and onions until just crisp-tender, I discovered the importance of patience and timing. Later, adding a bag of thawed potatoes to the mix added a sense of comfort and resilience, just like those treasured weekend dinners that marked the end of a long week of classes. It was in those kitchens I embraced simple ingredients, such as garlic salt and paprika, which highlighted the flavors I fell in love with.
Casting my eyes back across the years, I chuckle at the daring adventures of my culinary past. It taught me the beauty of letting a steak rest under a foil tent. This simple step keeps juices intact, just as my Argentine memories remain vivid. Garnishing the final dish with cilantro, a nod to newfound friends, brings a taste of those cherished moments to the present day. That was more than just a meal. It was a gateway to a tapestry of connections and flavorful discoveries.
Ingredients
- 1 (1-pound) flank steak
- 2 teaspoons seasoned salt
- 3 teaspoons olive oil, divided
- 3 bell peppers, sliced, seeds and top removed
- 1 small onion, sliced
- 1 (11-ounce) bag frozen potatoes, thawed
- 4 teaspoons paprika
- 2 teaspoons garlic salt
- cilantro, optional, for garnish
Directions
- Heat a grill pan over high heat and sprinkle each side of the steak with the seasoned salt.
- Place the steak in the pan and reduce the heat to medium.
- Cook the steak for 6 minutes.
- Flip the steak and cook until the internal temperature reaches at least 145 degrees F, about 4 minutes.
- Transfer the steak from the pan, tent it with foil on a plate, and let it sit for 10 minutes.
- In a large sauté pan over medium heat, add 1 teaspoon of the olive oil, the peppers, and the onion, and cook until crisp-tender, about 3 minutes.
- Add the potatoes and the remaining olive oil to the veggies and cook until hot all the way through and golden on the outside, about 5 minutes.
- Season the mixture with the paprika and the garlic salt, tossing to combine.
- Chop the rested steak into cubes and add it to the cooked potatoes, tossing and allowing the mixture to cook for 2 minutes.
- Top the mixture with the cilantro and serve.
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