Creole-Style Grass-Fed Flank Steak
Grass-fed grilled flank steak is the star of this dish from Chef Maia. Grilled to medium-rare with a delightful smokiness, the steak comes topped with caramelized roasted onions and red bell peppers. It’s all served with velvety gratin potatoes, baked to golden-brown, adding a comforting and indulgent touch to each bite.
Nutritional facts
Protein
46g
Carbs
29g
Calories
579kcal
Fat
29g
Ingredients
Parmesan Cheese, Organic Yukon Potatoes, Italian Parsley, Red Bell Pepper, Kosher Salt, Onion, Sweet Paprika, Black Pepper, Extra Virgin Olive Oil, Organic Heavy Cream, Flank Steak
Contains milk.
Reviews
4.4
Based on 117 reviews
Olivia · 04/27/26
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About Maia Bengochea
Chef Maia Bengochea is a food scientist who integrates chemistry, microbiology, and physics in each meal she creates, elevating the sensorial experience in every bite. Born in Buenos Aires, Argentina, Bengochea has cooked since she was a kid and has worked as a private chef and on cooking shows. She is also a food and lifestyle influencer (@maiacocina) and enjoys combining travel, nature, and cultures around the world in the recipes she shares with her community. The colors in her meals, created with edible flowers and freshly harvested vegetables from the garden, is Bengochea's signature. She takes into account a great variety of ingredients selected carefully for different diets, bringing a creative perspective that accommodates various tastes and preferences. From Patagonia to Mendoza to Buenos Aires and all across Argentina, Bengochea shares a bit of her country in every meal she designs to boost your senses.
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