Flank steak with shallot and red wine sauce, roast potatoes


For the steaks:
– 4 flank steaks
– 8 shallots
– 2 tblsps, 1 oz, 30g butter
– 2 cups, 50 cl red or white wine
– Salt, pepper

For the potatoes:
– 8 potatoes
– parsley, 1 garlic clove
– Salt, pepper
– 3 tblsps canola oil or olive oil


For the potatoes:

– Peel and cut potatoes in dice.
– In a saute pan, heat oil and put potatoes at high heat.
– Toss at high heat for 2-3 minutes, then cover and cook the potatoes at low heat for 20 minutes. Toss from time to time to make sure potatoes don’t stick to the pan.
– After 20 minutes, uncover, toss and roast the potatoes at high heat for 1-2 minutes.
– Once potatoes are cooked, stir in chopped parsley and minced garlic at low heat.
– Add salt and pepper.

For the shallot sauce:
– In a pan, caramelize the shallots chopped into dice with butter, for 3-4 minutes.

– Add the wine, salt and pepper, and cook at low heat for 30 minutes.

– Grill the steaks and lay the shallot sauce on each steak. Serve with potatoes.

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