Woweee! Hooray for sunshine! Are you feeling the heat thawing our winter bodies? With winter finally gone (phew, we made it!) we can all agree that it’s about time we start cooking something a bit more summery, we are slowly transitioning into grilling season, so this recipe will ease you into it – you don’t need to use the grill, but if you’re ready to bust it out, go for it!
This gnocchi and flank steak with a spicy gremolata is all you need to start getting into the groove of early summer; it’s packed with blistered tomatoes (which require minimal effort to make), soft gnocchi with a crunchy texture, and a spicy gremolata to tie it all up.
You can make this in a big batch and have it at room temp for lunch the next day! Win win.
Gnocchi with Flank Steak and Spicy Gremolata
- 1 lb flank steak
2 packages gnocchi (about 1 lb each)
2 Pints cherry tomatoes
Handful parsley to garnish
Sea Salt and Pepper
¼ cup chopped parsley
¼ cup chopped chives
1 clove garlic, minced
¼ cup olive oil
¼ jalapeño, minced
½ lemon, juiced
- 1. Firstly, make the gremolata by combining the chopped herbs, garlic, lemon, oil, and jalapeño together. Taste and add salt and pepper as needed. Set aside.
2. Next, drizzle the cherry tomatoes with a little olive oil and salt and pepper. Roast in a 400° oven for 20 minutes or until charred and sweet.
3. Meanwhile bring a large pot of water to the boil and cook gnocchi according to the package. Once the gnocchi is cooked, drain them well and heat a large frying pan oven medium heat. Add a splash of olive oil and fry the drained gnocchi in batches until crips and golden. Set aside.
4. Finally, season the steak with salt and pepper and fry in the gnocchi pan over high heat with a little olive oil until desired doneness. I recommend searing it on one side for 4 minutes until well browned, then flipping it for another 4 or so minutes. Remove it from the heat and let it continue to cook and rest in the residual heat of the pan for around 10 minutes.
5. To assemble the salad, thinly slice the steak against the grain. Arrange the gnocchi on a serving platter with the steak and cherry tomatoes. Drizzle liberally with the gremolata and garnish with a few handfuls parsley.