Recipe
Flank Steak Frites with Green Entrecôte Sauce
Pan-seared Redefine beef flank basted with garlic and rosemary, served over a rich green café de Paris-style sauce made with herbs, capers and silken tofu. Paired with crispy homemade shoestring fries — golden, light and perfectly seasoned.
- about 50 min
- Moderate
Ingredients
Redefine Beef Flank
- × 100g Redefine Beef Flank, defrosted
- 2
- vegan butter
- 20g
- garlic clove, crushed
- 1
- rosemary
- 1 sprig
- Salt & pepper
Shoestring Fries
- potatoes (skin on, thinly sliced)
- 400g
- Oil for frying
- Salt
Green Entrecôte Sauce (Vegan Café de Paris)
- vegan butter (softened)
- 50g
- shallots, finely chopped
- 30g
- garlic
- 5g
- capers
- 10g
- fresh parsley
- 10g
- fresh tarragon
- 5g
- mustard
- 10g
- silken tofu
- 100g
- lemon juice
- 20g
- Salt & pepper
Method
Prepare the Fries
Thinly slice the potatoes into matchsticks (leave the skin on). Rinse in cold water, drain and dry well with a towel.
Cook the Fries
Heat the oil to 180°C. Fry the potatoes in batches for 4–5 minutes until golden and crispy. Remove, drain and season with salt. Keep warm.
Make the Green Entrecôte Sauce
Melt the butter in a pan over medium heat. Add the shallots and garlic and cook until soft. Add the capers and herbs and cook for 1–2 minutes until softened and fragrant.
Transfer everything to a blender and add the silken tofu, mustard and lemon juice. Blend until smooth and taste for seasoning.
Cook the Beef Flank
Season the flank with salt and pepper. Heat a pan over medium heat. Add the vegan butter, garlic and rosemary.
Cook the flank for 2–3 minutes per side, basting with the butter as it cooks.
Serve
Spoon the green sauce onto the plate as a base. Slice the flank (with the grain) and place on top.
Serve with the crispy shoestring fries. Finish with extra herbs or a pinch of salt if needed.
Made with
Redefine Flank SteakView product →
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Vanessa