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You are here: Home / Salads, Dressings, Marinades and Sauces / Flank Steak Salad with Mashed Potatoes and Pesto

Flank Steak Salad with Mashed Potatoes and Pesto

February 9, 2016 94 Comments

Flank Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese Served on a White Plate

Flank Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese is easy and delicious and makes a fantastic presentation for a special dinner.

Flank Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese on a White Round Plate

I originally posted this dish almost 6 years ago; so long ago that I had actually forgotten it was buried in the archives. It was a post celebrating my 15th year of putting recipes online, yikes! Not only posted a long time ago but not made since then either and that is just wrong. While working diligently to organize and clean up a lot of older posts, I discovered this one for Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese and was reminded of how amazing it was.

Of course the photos were horrid and that was a great excuse to make it again. Maybe it goes against the grain of all things sacred for a Super Bowl Party too but it’s what I offered my guests this past weekend and it sure made things simple. No finger foods here, just this ‘Bisteca ala Panzano’s’ with my favorite margaritas and this FANTASTIC French Silk Pie with a bit of tequila and a hint of cayenne. Don’t scoff at that; make it. Then come back and tell me it isn’t one of the best pies you’ve ever had!

Colorado Classique CookbookThe recipe comes from Colorado Classique – the last cookbook from The Junior League of Denver. I’ve been collecting cookbooks from the Junior League since moving to Denver almost 28 years ago. I wanted something with local flavor and  Colorado Cache, published in 1978, was my first and it’s still a favorite. It led me to my all time favorite Flank Steak recipe and was the start of my love affair with French Silk Pie (the original version).

That first cookbook was spiral bound and I’ve actually had to replace it from so much use but the later versions are beautifully bound and photographed and Colorado Classique is no exception. Great photos abound along with a superb collection of recipes from hundreds of home cooks and 25 of the finest restaurants and hotels in Colorado.

This recipe was provided to the authors of the book by Panzano’s Restaurant in Denver and carried the moniker of Bisteca ala Panzano’s. I checked and it’s no longer on the menu so I decided to name it something that more people might identify with but either way; it is so good I promise there won’t be another 8 year wait!

I used my cast iron skillet to make this because my outside grill is still covered with snow. Truth is sometimes I simply prefer working inside. I will grill in the cold but can’t really say I love it and once I realized that my large cast iron skillet would serve me better if I just left it on the stovetop, I use it almost every day.

It does a fantastic job of creating a great crust on the outside of steak; so much so I wonder sometimes if I don’t prefer that to the outdoor appliance especially when said appliance requires dressing for 20 degree weather!

Flank Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Chees

While I typically make this recipe from scratch in the summer when I have fresh basil, yesterday I did something to make it even easier. I spied a little container of pesto my neighbor Amy had given me from a huge jar she had bought at Costco so there was no homemade pesto to be made. It was so good and beyond easy and I think a jar of that pesto is in my future.

After that it was just a question of grilling the meat, making some simple mashed potatoes (really want to make it fast? Costco has packaged mashed potatoes too!) and then layering the components. So easy and so good and best of all?

My guests reaction to this decidedly not football game food? They announced they are so over finger foods and LOVED this way more. Perfect for Sunday suppers sure, but such a pretty presentation might also make this the dish you need to make someone for Valentine’s Day or Mother’s or Father’s Day. I promise, they will love you forever.

PIN ‘Flank Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese’

Yield: 4 Servings

Flank Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese

Steak Salad with Mashed Potatoes, Pesto and Gorgonzola Cheese

A beautiful presentation of meat, salad and a side of mashed potatoes. So delicious too!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

For the Pesto:

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts or walnuts
  • 2/3 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese

For the Potatoes:

  • 1 pound russet potatoes
  • 3 Tbsp sweet butter
  • 1/4 cup whole milk
  • Salt and Pepper to taste

For the Steak:

  • 1 large grilled flank steak, cooked to medium rare and sliced against the grain into slices

For the Salad Topping:

  • 6 ounces mixed greens
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 2 oz Gorgonzola cheese

Instructions

To Make the Pesto:

  1. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil and process until fully incorporated and smooth. Fold in cheese. If not using immediately, cover with a thin film of olive oil and plastic wrap pressed on the surface. (Or, in my case? Using a product from Costco that was really fantastic!)

To Prepare the potatoes:

  1. Cook in salted water til fork tender about 15-30 minutes depending on the size of your potato pieces. Drain and either put through ricer or use potato masher til no large pieces remain. Add butter and milk. Combine thoroughly but do not over-mix. Season with salt and pepper, cover and set aside.
  2. Grill the steak to desired temperature. I typically grill flank steak for about 4 minutes each side depending on thickness to get medium rare. Let rest before slicing. Slice against the grain.
  3. Toss mixed greens with olive oil and balsamic vinegar and add salt and pepper to taste.

The Presentation:

  1. Spread some pesto on the bottom of 4 dinner plates; covering about 5-6" in radius.
  2. Place a large scoop of potatoes on top of pesto; spreading out but leaving some pesto showing.
  3. Place a couple of slices of steak on top of potatoes.
  4. Top steak with greens and Gorgonzola.
  5. Devour.
© Creative Culinary
Cuisine: American / Category: Beef

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Comments

  1. Chris Scheuer says

    February 11, 2016 at 6:55 am

    Wow, this looks like a wonderful meal in a bowl, like something you'd find in a fancy bistro! So smart to repost something so delicious!
    Reply
  2. John/Kitchen Riffs says

    February 9, 2016 at 2:52 pm

    Fun reading all the old comments! Anyway, terrific dish -- this is a real meat & potatoes steak salad! Haven't had anything quite like it. But I will. :-)
    Reply
  3. Diane (Created by Diane) says

    February 9, 2016 at 12:23 pm

    This is my kind of salad...the kind that is way more than a salad and the flavor combo is my favorite!
    Reply
  4. sue|theviewfromgreatisland says

    February 9, 2016 at 12:05 pm

    Now this is my kind of lunch --- you make it look so tempting I want to dig right in!
    Reply
  5. Abbe@This is How I Cook says

    May 8, 2014 at 9:48 am

    What a beautiful dish that satisfies all the senses! And you are right about the Colorado Junior League cookbooks. There is always something to be found in there! Get that grill going. I can smell it from here!
    Reply
    • Creative Culinary says

      May 9, 2014 at 11:41 am

      The grill has been initiated for this year. Now I need to move it from my patio to the ground; easier said than done. I have a huge grill and have decided that my little patio is just too consumed by it. Looking around for willing volunteers to help even as I write! You must come visit soon, you hear? :)
      Reply
  6. AmyRuth says

    May 7, 2014 at 8:40 pm

    I just wanted to come over and look at your plate and yep just as I thought I think I should have one. :") Yum
    Reply
  7. Ann Baker says

    May 7, 2014 at 9:25 am

    Looks like a delicious combination and a beautiful presentation!
    Reply
    • Creative Culinary says

      May 7, 2014 at 12:39 pm

      Thanks Ann; it is definitely both!
      Reply
  8. Maureen | Orgasmic Chef says

    May 7, 2014 at 6:35 am

    15 years is amazing. What an accomplishment. I would love to eat that plate of gorgeous food!
    Reply
    • Creative Culinary says

      May 7, 2014 at 8:52 am

      Why it took me six more years to make it is a mystery because I want to do it again today. Totally delish combination of ingredients but I love that it makes such a pretty plate too.
      Reply
  9. Heidi says

    January 13, 2013 at 12:13 am

    Why don't you post more of the Jr. League recipes? Thank you very much, Heidi
    Reply
    • Creative Culinary says

      January 13, 2013 at 10:46 am

      No reason...I cook what I feel like cooking and post what we've enjoyed; I feel no special need to use those books more than other resources.
      Reply
  10. Jamie says

    July 10, 2010 at 6:14 am

    Sweetheart, first or fifteeth, what counts is that you are here and doing a fab job! Your cooking talent is amazing! Your are kind, generous and funny (a hoot!) and I am so happy that i can count you as a true friend. Happy Birthday and many many more! And this bisteca looks fabulous! Yum! I love community cookbooks like this one.
    Reply
    • Creative Culinary says

      July 10, 2010 at 9:56 am

      Thank you...love you back from across the pond!
      Reply
  11. rebecca says

    July 4, 2010 at 9:34 pm

    wow this looks amazing great snap I need to visit here more often Rebecca
    Reply
    • Creative Culinary says

      July 6, 2010 at 5:34 pm

      Thanks for visiting...and it was great chatting with you on Twitter too.
      Reply
  12. Katie says

    July 4, 2010 at 7:42 pm

    Hey Vino Luci-- Was privliledged to have the original and boy, was it delicious! Just made a variation and it was great too! Vivia Vino Luci!
    Reply
    • Katie says

      July 4, 2010 at 7:45 pm

      Okay, so the Mondavi is affecting my spelling!! Yes, I know. Privilege. and Viva. Hmmm... Viva Vino :)
      Reply
      • Creative Culinary says

        July 6, 2010 at 5:33 pm

        Wish I had some of the Mondavi! You'll have to let me know what you did as a variation.
        Reply
  13. Kevin (Closet Cooking) says

    July 4, 2010 at 10:15 am

    That looks good! I like that it is a whole meal all stacked up in one.
    Reply
    • Creative Culinary says

      July 6, 2010 at 5:32 pm

      Thanks Kevin...made for a great lunch dish for a crowd with only one plate to serve from, that's for sure. Thanks for stopping by.
      Reply
  14. Jen @ My Kitchen Addiction says

    July 2, 2010 at 8:23 pm

    15 years :) I won't tell you how old I was 15 years ago. Love the giveaway!
    Reply
    • Creative Culinary says

      July 2, 2010 at 8:43 pm

      Probably in school like my kids! I'm sure I was cooking before you were born. Really!
      Reply
« Older Comments

Trackbacks

  1. Blueberry and Cream Cheese Stuffed French Toast — A Denver Colorado Food Blog - Sharing food through recipes and photography. says:
    November 13, 2011 at 8:11 am
    [...] for their most recent edition called ‘Colorado Classique’ which included this wonderful main course steak/salad combo from a local Denver restaurant and I look forward to something new I’m making this [...]
    Reply
  2. Blueberry and Cream Cheese Stuffed French Toast — Denver, Colorado Food Blog with Recipes including main dishes, side dishes, soup, salads and desserts - Creative Culinary says:
    May 12, 2011 at 5:05 pm
    [...] for their most recent edition called ‘Colorado Classique’ which included this wonderful main course steak/salad combo from a local Denver restaurant and I look forward to something new I’m making this [...]
    Reply
  3. Grapefruit, Ginger and Honey Flank Steak — A Denver, Colorado Food Blog with Recipes and Photos - Creative Culinary says:
    May 8, 2011 at 11:04 am
    [...] to that same version and you’re good to go. Want something really impressive for guests? This Bisteca ala Panzano’s, layered with pesto and mashed potatoes is [...]
    Reply
  4. A Denver, Colorado Food Blog with Recipes and Photos - Creative Culinary – Recipe: Grapefruit, Ginger and Honey Flank SteakGrapefruit, Ginger and Honey Flank Steak says:
    April 28, 2011 at 2:47 pm
    [...] to that same version and you’re good to go. Want something really impressive for guests? This Bisteca ala Panzano’s, layered with pesto and mashed potatoes is [...]
    Reply

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About Me

I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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