Flank steak is the underdog of the beef world—big on taste, low on fame. Here, it gets the French bistro treatment with a rich shallot sauce and crispy crinkle-cut chips.
Category
Dinner
Servings
4
Prep time
15 minutes
Cook time
30 minutes
Flank steak is the underdog of the beef world—big on taste, low on fame. Here, it gets the French bistro treatment with a rich shallot sauce and crispy crinkle-cut chips.
Ingredients
- 2 tbsp beef tallow
-
1kg flank steak
-
sea salt, to season
- 3 tbsp olive oil
- 4 large potatoes, washed
- 4 shallots, thinly sliced
- 4 cloves garlic, chopped
- 100ml red wine
- 1 cup (250ml) beef stock
- 25g butter
- 2 tbsp chopped flat leaf parsley
Directions
Preheat oven to 180°C fan forced (356°F).
- Cut potatoes with a crinkle cutter into 5mm thick slices.
- Toss in 1 tbsp of oil and season with salt.
- Place on a large oven tray lined with baking paper in a single layer.
- Bake for 25-30 mins, until golden and crisp.
- Melt tallow in a large frying pan on high heat.
- Season steak with salt, then sear in pan for 2-3 mins each side until well charred, and cooked medium rare.
Set steak aside to rest.
- Add remaining oil and shallots to the frying pan, cook, stirring for 2-3 mins, until softened and starting to brown
- Add garlic, stirring for 1 min.
- Reduce heat to medium and stir in wine, cook until almost evaporated.
- Pour in stock, bring to a simmer, stirring.
- Add butter and cook, stirring until sauce is emulsified.
- Carve steak, serve topped with shallot sauce and crinkle cut chips, garnish with parsley.
