Seared Flank Steak Diane
with Roasted Potatoes & Garlicky Greens
Steak Diane - the ultimate retro steak night meal. That creamy sauce is a taste of nostalgia, with rich, savoury notes that meld perfectly with blushing pink steak. With a staple flavour combo like this, you have to keep the sides classic - roast potatoes and some garlic-spiked green beans are all you could possibly need!
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Ingredients
2
potato
1 head
broccoli
1
asparagus
3 clove
garlic
1 sachet
Seasoning Blend
1 packet
Beef Flank Steak
½ packet
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
½ tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
• See 'Top Steak Tips' (below)! • Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, chop broccoli (including stalk!) into small florets. Trim ends of asparagus and halve. Finely chop garlic. • In a medium bowl, combine seasoning blend and a drizzle of olive oil. Add flank steak, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and asparagus, tossing, until tender, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-6 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Add remaining garlic and cook until fragrant, 1 minute. • Stir in cream (see ingredients), the balsamic vinegar, chicken-style stock powder(see ingredients) and any beefresting juices, then simmer until slightly thickened, 1-2 minutes. Season with pepper.
• Cut each steak in half and thinly slice across the grain. • Divide seared flank steak, roasted potatoes and garlicky greens between plates. Pour Diane sauce over beef. Enjoy!
TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.