Flank steak, potato and roasted red pepper salad

Time 25 minutes
Yields Serves 4
Flank steak, potato and roasted red pepper salad
(Gina Ferazzi / Los Angeles Times)

Place peppers on rimmed baking sheet skin-side up. Broil until skin is blackened, 8 to 10 minutes. Wrap in damp paper towels and let sit 5 minutes. Scrape off skin and cut peppers into thin slices; set aside.


Combine lemon juice, oil, curry, salt and pepper to taste in small mixing bowl. Whisk to combine. Taste and adjust seasonings. Set aside.


Combine flank steak, potatoes, roasted peppers, onions, tomatoes, capers and parsley in large bowl. Toss lightly to combine. Add dressing, toss to mix thoroughly, then serve immediately.

To make curried roasted potatoes: Melt 1/4 cup (1/2 stick) butter and mix with 1 tablespoon curry powder and 1 teaspoon salt. Put 32 small red or white potatoes in a 13x9-inch baking dish, toss with the butter and roast in a 350-degree oven until tender when pierced with a fork, about 30 minutes. Serve 4 potatoes per person, then set aside 16 for this salad.

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