Flank Steak with Shallot pan sauce

By Andy Cooks · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C fan-forced (356°F).
2. Cut the potatoes into 5mm thick slices with a crinkle cutter.
3. Toss the potato slices in 1 tbsp of the olive oil and season with salt.
4. Spread the potatoes in a single layer on a large oven tray lined with baking paper.
5. Bake for 25–30 minutes, until golden and crisp.
6. Melt the beef tallow in a large frying pan over high heat.
7. Season the steak with salt, then sear it in the pan for 2–3 minutes per side until well charred and medium rare.
8. Set the steak aside to rest.
9. Add the remaining olive oil and the shallots to the pan. Cook, stirring, for 2–3 minutes until softened and starting to brown.
10. Add the garlic and stir for 1 minute.
11. Reduce the heat to medium, stir in the red wine and cook until almost evaporated.
12. Pour in the beef stock and bring to a simmer, stirring.
13. Add the butter and stir until the sauce is emulsified.
14. Carve the steak and top with the shallot sauce. Garnish with the parsley.

Summarized from Andy Cooks's video. Watch it for the details.

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