PREPARATION

  1. Prepare the Pickled Salad

Place the vinegar, sugar, and salt into a small pan, bring to the boil, remove from heat, and allow to cool to room temp. Add carrot, pepper, and shallot. Toss and set aside (10–15 minutes).

  1. Cook the Sweet Potato Fries

Cook the sweet potato fries according to pack instructions until crispy and golden. Season with salt and keep warm.

  1. Make the Vietnamese Chimichurri

Finely chop herbs, chilli, shallot, and garlic (or use a blender). Mix with oil, vinegar, lime juice, and salt. Stir through crispy shallots just before serving.

  1. Cook the Redefine Beef Flank

Season Redefine Beef Flank with salt and pepper. Heat a pan over medium heat. Add butter, garlic, and rosemary.

Cook Redefine Beef Flank for 2–3 minutes per side, basting as it cooks.

  1. Serve

Slice the Redefine Beef Flank (with the grain). Spoon over the Vietnamese chimichurri. Top with crispy onions. Serve with sweet potato fries and pickled salad.

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Ingredients

Redefine Beef Flank

20g vegan butter

1 garlic clove, crushed

1 sprig rosemary

Salt & pepper

Sweet Potato Fries

500g sweet potato fries (pre-cut / frozen or fresh)

Salt

Vietnamese Chimichurri

20g coriander

10g parsley

10g mint

10g shallot

5g garlic

10g red chilli

30g oil

15g vinegar

15g lime juice

20g crispy shallots

Salt

Quick Pickled Salad

200g carrot, julienned

150g red pepper, sliced

50g shallot, sliced

100g vinegar

50g sugar

5g salt

Garnish

50g crispy onions

Note:
Allergens: Soy, wheat, mustard, barley