Luca Cianciulli’s Seared Flap Steak with Rosemary, Lime Salsa Verde and Potato Salad | RICARDO

Ingredients

• 1/3 cup (75 ml) olive oil, plus more for cooking
• 1 tbsp mild smoked paprika
• 2 rosemary sprigs, leaves finely chopped
• 2 garlic cloves, crushed
• 1 3/4 lb (800 g) beef flap steak (bavette), cut into 4 steaks
• 1 1/2 cups (60 g) flat-leaf parsley leaves and stems, coarsely chopped (about 1 bunch)
• 1 1/2 cups (60 g) cilantro leaves and stems, coarsely chopped (about 1 bunch)
• 1/4 cup (10 g) mint leaves
• 3/4 cup (180 ml) olive oil
• 3 tbsp to 1/4 cup (45 to 60 ml) lime juice (about 2 to 3 limes), to taste
• 1 1/2 tsp ground coriander seeds
• 2 cups (340 g) Yukon Gold potatoes, peeled and cut into large 1 1/2-inch (4 cm) cubes (about 2 potatoes)
• 2 cups (240 g) green beans, trimmed and cut into pieces 1 inch (2.5 cm) long
• 1 garlic clove, halved
• 3 anchovy fillets, finely chopped
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) Dijon mustard
• 1/3 cup (75 ml) olive oil
• 2 tbsp (30 ml) 10% plain yogurt
• 2 celery stalks, peeled and thinly sliced
• 2 red endives, leaves separated and halved lengthwise
• 2 cups (60 g) dill, finely chopped (about 1 large bunch)