Flank steak is a lean and tough cut of beef with the most beef flavor for your money. Prepared and served the right way, this steak is as tender as you would like it.I made a thick gravy to go along with it to make it a real winter dish for those cold and dark months.
- 1 Skillet
- 1 kg flank steak
- fleur de sel
- 1 white onion
- olive oil
- 1 clove garlic
- 150 grams chestnut mushrooms
- 1 tbsp tomato paste
- 1 tbsp flour
- 300 ml beef broth
- 1 tbsp worcestershire sauce
- 1 tbsp ketjap manis
- pinch salt
- fresh ground black pepper
- 3 tbsp red wine
- 50 grams butter
- Slice the mushrooms and chop finely the clove of garlic.1 clove garlic, 150 grams chestnut mushrooms
- Chop up the onion and put a skillet on the fire. Put some olive oil in the pan and fry the onions till they are slightly browned.1 white onion, olive oil
- Add the garlic, sliced mushrooms, and the tomato paste. Stir it and let it all brown.1 tbsp tomato paste
- Mix the flour with 3 tbsp of beef broth and add it to the rest. Scrape all the browned bits off the bottom of the pan and add the rest of the beef broth.1 tbsp flour, 300 ml beef broth
- Next, add the worcestershire sauce and the ketjap manis, the red wine, and the lump of butter. Let this simmer and then take the pan off the fire.1 tbsp worcestershire sauce, 1 tbsp ketjap manis, 3 tbsp red wine, 50 grams butter
- Trim the flank steak. This is a lean cut of beef so there is not much fat to trim but you have to get rid of the silverskin.
- Fire up the grill and wait till the grates are piping hot. Grill the flank steak on both sides while you keep flipping till it reaches a core temperature of 52°C/125°F.
- Let the meat rest for 10 minutes. Then season it with some coarse salt.fleur de sel
- Cut the flank steak in thick slices with the grain. Then cut it in bite-sized chunks against the grain. Serve with the gravy.
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