Pairs well with Flank Steak with Shallot Pan Sauce
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Flank Steak with Shallot Pan Sauce
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A rich and flavorful flank steak cooked to medium rare, served with a shallot pan sauce and a side of roasted, crinkle-cut potatoes.
01:00:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- beef tallow - 2 tbsp
- flank steak (bavette) - 1kg
- sea salt - to taste (to season)
- olive oil - 3 tbsp
- potatoes - 4 (washed, large)
- shallots - 4 (thinly sliced)
- garlic - 4 cloves (chopped)
- red wine - 100ml
- beef stock - 1 cup (250ml)
- butter - 25g
- flat leaf parsley - 2 tbsp (chopped)
Instructions
- Preheat Oven: Preheat oven to 180°C fan forced (356°F).
- Prepare Potatoes: Cut potatoes with a crinkle cutter into 5mm thick slices.
- Season and Bake Potatoes: Toss in 1 tbsp of oil and season with salt. Place on a large oven tray lined with baking paper in a single layer. Bake for 25-30 mins, until golden and crisp.
- Sear Steak: Melt tallow in a large frying pan on high heat. Season steak with salt, then sear in pan for 2-3 mins each side until well charred, and cooked medium rare. Set steak aside to rest.
- Cook Shallots and Garlic: Add remaining oil and shallots to the frying pan, cook, stirring for 2-3 mins, until softened and starting to brown. Add garlic, stirring for 1 min.
- Deglaze and Simmer Sauce: Reduce heat to medium and stir in wine, cook until almost evaporated. Pour in stock, bring to a simmer, stirring. Add butter and cook, stirring until sauce is emulsified.
- Serve: Carve steak, serve topped with shallot sauce and crinkle cut chips, garnish with parsley.
