Ingredients
Ingredients
- pack Redefine Flank Steak (200 g), defrosted
- 1
- Oil (28 ml)
- 2 tbsps.
- rosemary / thyme sprig
- 1
- Garlic confit (20 g)
- Salt and coarsely ground black pepper, to taste
For the Pepper-cream sauce
- Garlic clove, finely diced (6 g)
- 1
- Corsley ground black peppercorns (5 g)
- 2 tbsp.
- Worcestershire Sauce (13 g)
- 1 tsp.
- Vegetable stock (125 ml)
- 1/2 cup
- Double cream, at room temp (250 ml) *
- 1 cup
- small Shallots, finely diced (60 g)
- 2
- Butter (15 g) *
- 1 tbsp.
- Salt, to taste
Method
Make the peppercorn sauce. Heat olive oil in a pan over medium heat. Sauté garlic, shallots, and peppercorns until the garlic turns golden brown.
Add Worcestershire sauce, vegetable stock, and cream. Stir and season with salt.
Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 8-12 minutes. Remove from heat and stir in the butter until the texture is smooth.
Optionally, add the resting juices from the cooked Redefine Beef Flank Steak for extra flavour.
Prepare the McCain Home Chips according to the back of pack instructions .
Cook the Redefine Flank Steak. Heat olive oil in a non-stick pan over medium-high heat. Sear the Flank Steak in the hot pan for approx. 3 minutes per side until a caramelised crust forms. Remove the cooked Flank Steak from the pan and slice it thinly along the grain into 1 cm slices. Season with coarse salt, freshly crushed black pepper, and a drizzle of olive oil.
Assemble the Dish. Serve the Flank steak slices alongside the chips. Drizzle with the peppercorn sauce. Serve warm.
Enjoy!
Made with
Redefine Flank SteakCreated to delight a meat-lover's palate.View product →
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Vanessa