Flank Steak with Mashed Potatoes

Prepare the Potato Puree. Preheat the oven to 200°C (392°F). Roast the potatoes on a bed of coarse salt for 50 minutes.

Remove the potatoes from the oven, scoop out the insides, and mash them into a puree.

Combine the mashed potatoes in a pot over low heat with butter and milk. Gently whisk until smooth and well combined.

Prepare Brown Vegetable Stock.

In a large stockpot or Dutch oven, add halved onions, garlic, carrots, and celery. Cover and cook over medium-low heat, stirring occasionally, until onions are browned.

Add tomato paste, bay leaves, dried shiitake mushrooms, and allspice to the pot. Stir for 1-2 minutes, then add water. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the liquid reduces by two-thirds.

Bring to a second boil, then add soy sauce, marmite, and cornstarch slurry. Cook for another minute, then remove from heat.

Strain the stock through a fine-mesh sieve into a bowl, pressing the vegetables to extract any remaining liquid. Discard the vegetables, then season the stock with salt and pepper to taste.

Cook the Redefine Flank Steak. Heat olive oil in a non-stick pan over medium-high heat. Rub the Flank steak with olive oil, salt, and pepper. 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.

Assembling the dish. Place the potato purée on the plate, top with flank steak slices, and drizzle with vegetable brown sauce.

Bon Appetit!