Flank Steak with Shallot pan sauce

Flank Steak with Shallot pan sauce:  Ingredients * 2 tbsp beef tallow * 1kg flank steak (bavette) * Sea salt, to season * 3 tbsp olive oil * 4 large potatoes, washed * 4 shallots, thinly sliced * 4 cloves garlic, chopped * 100ml red wine * 1 cup (250ml) beef stock * 25g butter * 2 tbsp chopped flat leaf parsley Method 1. Preheat oven to 180°C fan forced (356°F). 2. Cut potatoes with a crinkle cutter into 5mm thick slices.  3. Toss in 1 tbsp of oil and season with salt.  4. Place on a large oven tray lined with baking paper in a single layer.  5. Bake for 25-30 mins, until golden and crisp.  6. Melt tallow in a large frying pan on high heat.  7. Season steak with salt, then sear in pan for 2-3 mins each side until well charred, and cooked medium rare.   8. Set steak aside to rest 9. Add remaining oil and shallots to the frying pan, cook, stirring for 2-3 mins, until softened and starting to brown 10. Add garlic, stirring for 1 min.  11. Reduce heat to medium and stir in wine, cook until almost evaporated.  12. Pour in stock, bring to a simmer, stirring.  13. Add butter and cook, stirring until sauce is emulsified.  14. Carve steak, serve topped with shallot sauce and crinkle cut chips, garnish with parsley.