Flank Steak & Frites
By Recipe courtesy of Anova
Images
Ingredients
- 8 oz/225 g flank steak
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 Russet potato ~360g/12oz
- 4 Tablespoons olive oil, divided
- 2 Tablespoons Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons butter, divided
- ½ c/80g shallot, minced
- 1 Tablespoon sugar/coconut palm sugar/monk fruit extract/xylitol/erythritol
- 1 clove garlic, crushed with the side of a knife
- 1 c/235ml red wine
- 1 c/235ml chicken or beef broth
- Pinch salt
- 2 Tablespoons chopped parsley
Procedure
Set your Anova Precision Cooker to 131ºF/55ºC.
Liberally season both sides of your flank steak with salt, pepper, and garlic powder. You are welcome to use more or less of any of these ingredients to your taste.
Use the immersion method to release as much air as possible from the bag and seal.
Place into the heated bath and set the timer for 90 minutes.
Remove from the bath and pat dry with paper towel or kitchen cloth.
Sear as desired. We used a cast iron pan brushed with 1 Tablespoon avocado oil.
Slice 1/4 - 1/2"/6 - 12mm thick against the grain to optimize tenderness and set aside.
While the steak is in the bath, preheat oven to 400ºF/205ºC.
Peel and cut potato into thin batonnets, about 1/4" x 1/4" x 2-3" dimensions. (6mm x 6mm x 5-6cm)
In a small bowl, toss the potato sticks with 2 Tablespoons olive oil, 2 Tablespoons parmesan, 1 Tablespoon parsley, 1/2 teaspoons of salt & pepper.
Transfer to a baking tray lined with parchment and place in a single layer.
Pop in the warmed oven for 30 minutes, flipping at the 15 minute mark.
Red Wine Shallot Sauce:
Once potatoes are in the oven, add 2 Tablespoons olive oil and 1 Tablespoon butter to a saute pan over medium high heat. Once melted, add the minced shallot and a pinch of salt. Stir to coat shallot with melted butter/olive oil combination, and sweat for 3 minutes while it starts to become translucent.
Add the sugar or substitute, crushed garlic clove, wine, and chicken stock and reduce the mixture by 2/3, which will take about 15 minutes. Once the reduction is complete, remove the pan from heat.
Divide sliced steak between two plates and drizzle with red wine sauce. Top with frites, garnish with 1 Tablespoon per plate of chopped parsley, and enjoy! We added a little bowl of Cheater's Aioli for dipping, too.
Liberally season both sides of your flank steak with salt, pepper, and garlic powder. You are welcome to use more or less of any of these ingredients to your taste.
Use the immersion method to release as much air as possible from the bag and seal.
Place into the heated bath and set the timer for 90 minutes.
Remove from the bath and pat dry with paper towel or kitchen cloth.
Sear as desired. We used a cast iron pan brushed with 1 Tablespoon avocado oil.
Slice 1/4 - 1/2"/6 - 12mm thick against the grain to optimize tenderness and set aside.
While the steak is in the bath, preheat oven to 400ºF/205ºC.
Peel and cut potato into thin batonnets, about 1/4" x 1/4" x 2-3" dimensions. (6mm x 6mm x 5-6cm)
In a small bowl, toss the potato sticks with 2 Tablespoons olive oil, 2 Tablespoons parmesan, 1 Tablespoon parsley, 1/2 teaspoons of salt & pepper.
Transfer to a baking tray lined with parchment and place in a single layer.
Pop in the warmed oven for 30 minutes, flipping at the 15 minute mark.
Red Wine Shallot Sauce:
Once potatoes are in the oven, add 2 Tablespoons olive oil and 1 Tablespoon butter to a saute pan over medium high heat. Once melted, add the minced shallot and a pinch of salt. Stir to coat shallot with melted butter/olive oil combination, and sweat for 3 minutes while it starts to become translucent.
Add the sugar or substitute, crushed garlic clove, wine, and chicken stock and reduce the mixture by 2/3, which will take about 15 minutes. Once the reduction is complete, remove the pan from heat.
Divide sliced steak between two plates and drizzle with red wine sauce. Top with frites, garnish with 1 Tablespoon per plate of chopped parsley, and enjoy! We added a little bowl of Cheater's Aioli for dipping, too.
Flank Steak & Frites
By Recipe courtesy of Anova
Ingredients
- 8 oz/225 g flank steak
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 Russet potato ~360g/12oz
- 4 Tablespoons olive oil, divided
- 2 Tablespoons Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons butter, divided
- ½ c/80g shallot, minced
- 1 Tablespoon sugar/coconut palm sugar/monk fruit extract/xylitol/erythritol
- 1 clove garlic, crushed with the side of a knife
- 1 c/235ml red wine
- 1 c/235ml chicken or beef broth
- Pinch salt
- 2 Tablespoons chopped parsley
Procedure
Set your Anova Precision Cooker to 131ºF/55ºC.
Liberally season both sides of your flank steak with salt, pepper, and garlic powder. You are welcome to use more or less of any of these ingredients to your taste.
Use the immersion method to release as much air as possible from the bag and seal.
Place into the heated bath and set the timer for 90 minutes.
Remove from the bath and pat dry with paper towel or kitchen cloth.
Sear as desired. We used a cast iron pan brushed with 1 Tablespoon avocado oil.
Slice 1/4 - 1/2"/6 - 12mm thick against the grain to optimize tenderness and set aside.
While the steak is in the bath, preheat oven to 400ºF/205ºC.
Peel and cut potato into thin batonnets, about 1/4" x 1/4" x 2-3" dimensions. (6mm x 6mm x 5-6cm)
In a small bowl, toss the potato sticks with 2 Tablespoons olive oil, 2 Tablespoons parmesan, 1 Tablespoon parsley, 1/2 teaspoons of salt & pepper.
Transfer to a baking tray lined with parchment and place in a single layer.
Pop in the warmed oven for 30 minutes, flipping at the 15 minute mark.
Red Wine Shallot Sauce:
Once potatoes are in the oven, add 2 Tablespoons olive oil and 1 Tablespoon butter to a saute pan over medium high heat. Once melted, add the minced shallot and a pinch of salt. Stir to coat shallot with melted butter/olive oil combination, and sweat for 3 minutes while it starts to become translucent.
Add the sugar or substitute, crushed garlic clove, wine, and chicken stock and reduce the mixture by 2/3, which will take about 15 minutes. Once the reduction is complete, remove the pan from heat.
Divide sliced steak between two plates and drizzle with red wine sauce. Top with frites, garnish with 1 Tablespoon per plate of chopped parsley, and enjoy! We added a little bowl of Cheater's Aioli for dipping, too.
Liberally season both sides of your flank steak with salt, pepper, and garlic powder. You are welcome to use more or less of any of these ingredients to your taste.
Use the immersion method to release as much air as possible from the bag and seal.
Place into the heated bath and set the timer for 90 minutes.
Remove from the bath and pat dry with paper towel or kitchen cloth.
Sear as desired. We used a cast iron pan brushed with 1 Tablespoon avocado oil.
Slice 1/4 - 1/2"/6 - 12mm thick against the grain to optimize tenderness and set aside.
While the steak is in the bath, preheat oven to 400ºF/205ºC.
Peel and cut potato into thin batonnets, about 1/4" x 1/4" x 2-3" dimensions. (6mm x 6mm x 5-6cm)
In a small bowl, toss the potato sticks with 2 Tablespoons olive oil, 2 Tablespoons parmesan, 1 Tablespoon parsley, 1/2 teaspoons of salt & pepper.
Transfer to a baking tray lined with parchment and place in a single layer.
Pop in the warmed oven for 30 minutes, flipping at the 15 minute mark.
Red Wine Shallot Sauce:
Once potatoes are in the oven, add 2 Tablespoons olive oil and 1 Tablespoon butter to a saute pan over medium high heat. Once melted, add the minced shallot and a pinch of salt. Stir to coat shallot with melted butter/olive oil combination, and sweat for 3 minutes while it starts to become translucent.
Add the sugar or substitute, crushed garlic clove, wine, and chicken stock and reduce the mixture by 2/3, which will take about 15 minutes. Once the reduction is complete, remove the pan from heat.
Divide sliced steak between two plates and drizzle with red wine sauce. Top with frites, garnish with 1 Tablespoon per plate of chopped parsley, and enjoy! We added a little bowl of Cheater's Aioli for dipping, too.
