Ingredients
Ingredients
- Redefine Beef Flank package
- 1
Kohlrabi Cream
- fresh kohlrabi's, peeled and diced
- 3-4
- small potato, peeled and diced
- 1
- garlic cloves, crushed
- 2
- olive oil
- 2 tbsps.
- Juice and grated peel of ½ lemon
- unsweetened almond milk
- ½ cup
- Salt, to taste
Vegetables
- olive oil
- 1 tbsp.
- sliced champignon mushrooms
- 6-8
- frozen or fresh peas
- ½ cup
- A handful of vacuum-packed chestnuts, chopped
- Salt, to taste
- Ground black pepper, to taste
Method
Kohlrabi Cream
In a pot, combine the kohlrabi cubes, potato, and garlic. Season with salt and cover with water.
Bring to a boil and cook for about 20 minutes, until the vegetables are soft.
Drain the vegetables and transfer to a food processor or blender. Add the remaining cream ingredients and blend until smooth. Taste and adjust seasoning as needed. Keep warm.
Vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms, peas, and chopped chestnuts. Sauté for about 5 minutes, until softened and golden.
Season with salt and pepper, then transfer to a bowl and keep warm.
Flank Steak
Heat oil in a large skillet over medium-high heat. Once hot, add the flank steak. Sear for 2 minutes on each side until browned and caramelised.
Remove the steak from the skillet. Slice against the grain into 2 cm thick slices, then return to the skillet for an additional 1-2 minutes of searing.
Dish Assembly
Spread 2-3 tablespoons of kohlrabi cream in the center of each serving plate. Arrange the seared flank steak slices and the mushroom-pea mixture on top.
Sprinkle with ground black pepper and serve.
Made with
Vanessa