- 2 pounds medium Yukon Gold potatoes, scrubbed well and quartered lengthwise
- 6 bottled whole roasted peppers (about 8 ounces), rinsed and patted dry
- 2 pounds flank steak (1 inch thick)
- 2 garlic cloves
- 2 cups packed cilantro sprigs
- 3 tablespoons fresh lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika (not hot)
- 1/2 teaspoon hot red-pepper flakes
- 1/2 cup olive oil
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Cover potatoes with water in a saucepan and season well with salt. Simmer, partially covered, until just tender, 12 to 15 minutes. Drain potatoes, then arrange on a platter with roasted peppers.
- While potatoes cook, pat steak dry and season with 1 teaspoon salt. Oil grill rack, then grill steak, turning once, 10 to 12 minutes total for medium-rare. Let steak rest on a cutting board 5 minutes before thinly slicing across the grain.
- While steak rests, with motor running, drop garlic into a food processor and finely chop. Add cilantro and pulse until chopped. Add lemon juice, spices, 1/2 teaspoon salt, and oil. Pulse until cilantro is finely chopped and sauce comes together. Transfer charmoula to a small bowl.
- Arrange sliced steak, with any juices, over potatoes and peppers. Serve charmoula on the side.