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.
Comments
Flank steak isn’t affordable like it use to be. Cost as much as strip steak
$11.99 a pound today, strip steak $27.99 same store.
In California, flank steak tacos are king..👑
Straight to the point. No waffle or inane jaw flap! Thoroughly enjoy your videos! 👍👍👍👏👏👏
Carne asada!!!
Generally, 2 syllable nouns, adjectives and adverbs have the first syllable stressed. Hence, SHA llots, vs. shall OTS. 😂 Love your videos, brother!
How do you manage to rest a cooked piece of meat for so long without it going ice cold?
My favorite kind of steak. 🤤
Not quite as affordable as it used to be, unfortunately. Too many people got wise to the deliciousness of the flank steak.
Hungry now, thanks
Sorry Andy, but the audio for this short is too muffled.😢
Can you make a Dutch dish again? Or i also wonder how to make a great miso noodle soup during the week nights
Great piece of meat. But don't tell me that it was still hot after making such a sauce.
After ribeye, flank is my Absolute favorite. It has the "meatier" flavor of any meat IMO, while also being tender and juicy if done properly.
I love it, specially when you don't feel like eating anything too fatty.
Currrrr against the grain
About time doing flank steak! The best cut ! Slice, marinate in salt, garlic and olive oil. Skewer and throw on BBQ…
Flank steak with Chimicurri is the way to go! Use more serrano peppers than you think you need, trust me!!
I'm guessing that's what is called "bavette" over here in Europe?
The size of the steack! Is it for 4 people ? 8? 10?
Now bro marinated in shallots garlic brown sugar soy and thyme and then lots of pepper and grill to medium or medium rare … use a chimichurri or beautiful demi… I like his idea but this will give you a better product .. I'm also a fine dining chef for 28 years… yes cut against the grain
in alberta in the heart of beef country ..flank steak $49-$52 kg ..sirloin $ 26 kg ribeye $39 -$42kg …cheaper ..maybe in the territories or NZ.. bur definitely no here
i like to pickle mine and serve it with mustard and sauerkraut