Potato Salad with Flank Steak - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 4 pounds Flank Steak
• 2 teaspoons Kosher Salt (divided)
• 2 pounds Yukon Gold Potatoes
• 3 ⁄ 4 cup Mayonnaise
• 1 ⁄ 4 cup Plain Greek Yogurt
• 2 Tablespoons Cider Vinegar
• 1 teaspoon White Sugar
• 1 ⁄ 2 teaspoon Black Pepper
• 2 ribs Celery (especially the leaves!)
• 1 ⁄ 2 cup Pickles (your fave)
• 3 Green Onions or any herb you have on hand)
• 1 ⁄ 2 teaspoon Extra Virgin Olive Oil
• 1 pound Broccoli