PREPARATION

Redefine Beef Flank 

  1. Season the Flank with salt and pepper. In a non-stick pan add olive oil and turn on to medium-high heat. Set oven on 185°C on grill/fan function.
  2. Place the Flank and cook until a beautiful golden brown. (2-4 min each side)
  3. Once the desired colour achieved, add the butter, garlic, rosemary and Thyme. Reduce heat to medium.
  4. Butter starts to foam, and with a tablespoon baste the butter over the flank to coat and infuse the flavours into the Flank (3-4 min).
  5. In the meantime, in a small saucepan, bring water to boil with a pinch of salt, and blanch the mini asparagus. (1-2 min)
  6. Insert to the oven and cook for 4 more min.
  7. Slice the Flank and cut the Asparagus in 2 and serve over the Gnocchi.

Gnocchi

  1. In a cold pan, place the black pepper. Turn on heat to medium-low and toast for 2-3 min. until the aroma opens.
  2. Add butter and let it fully melt. Once it melts, add half of the amount of water and emulsify. 4-6 min.
  3. Cook the Gnocchi according to the steps on the package.
  4. Once the sauce is emulsified, add the cooked Gnocchi and coat gently with the sauce. Add the grated parmesan and stir. 2-3 min.
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Ingredients

Olive oil – 15 ml

Clove of Garlic – 2 pcs

Thyme – 1 stem

Rosmary – 1 stem

Butter – 50 g

Salt & Pepper to taste.

Mini Asparagus – Blanched (5 pcs)

Black Pepper – freshly ground (5 g)

Parmesan – grated (40 g) for the sauce, and 10 g for garnish.

Butter (possible plant base or olive oil) – (40 g)

Pasta water – (80 ml)

Gnocchi – 1 pack (500 g)

Note:
Allergens: Soy, wheat, mustard, barley