Ingredients
For the Flank Steak
- Redefine Flank Steak (200g), defrosted
- 1 package
- Olive oil (30g)
- 2 tbsps.
- Maldon salt (to taste)
- Freshly ground black pepper (to taste)
- Vegan butter (30g)
- 2 tbsps.
- Thyme sprigs (1g)
- 3
- Garlic cloves, crushed (6g)
- 2
For the Chimichurri
- Parsley, chopped (100 g)
- 1 cup
- Fresh oregano leaves (25 g)
- ¼ cup
- Fresh mint leaves, chopped (25 g)
- ¼ cup
- Red chili, seeded and chopped (15 g)
- 1
- Spring onions, chopped (100 g)
- 3
- Coriander, chopped (100 g)
- 1 cup
- Garlic clove (7 g)
- 1
- Water (480 g)
- 2 tbsps.
- Olive oil (60 g)
- ¼ cup
- White wine vinegar (14 g)
- 1 tbsp.
- Maldon salt (1 g)
- ½ tsp.
- Freshly ground black pepper, a small pinch (1 g)
Potato Puree
- Potatoes, peeled and halved (500 g)
- 3
- Coarse salt
- 1 kg
- Butter (200 g) *
- Milk (60 g)
- ¼ cup
- Salt, to taste
Method
Prepare the potato puree. Bring peeled potatoes to a boil in a pot of salted water.
Once fully cooked and soft, mash them with milk and butter until smooth. Add salt to taste.
Prepare the chimichurri. Add the herbs and all other ingredients to a high-speed blender.
Blitz until you reach the desired consistency.
Store in an airtight container in the fridge until needed.
Cook the Redefine Flank Steak. Heat oil in a non-stick pan over medium-high heat. Sear the 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. Return the sliced Flank steak to the pan, and sear for another 2 minutes. Season with coarse salt, freshly crushed black pepper, and a drizzle of olive oil.
Plate the potato puree, add the Flank steak and drizzle with chimichurri sauce.
Bon appetit!
Made with
Redefine Flank SteakView product →
Like this recipe? Try these!
Get it your way
In stores, online, or at a restaurant near you.
Vanessa