Flank Steak with Leek and Bacon
Print Category Flank steak and Top surloin Thematic No thematic Source Maxi Evaluation
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Ingredient
- 4 (180 g / 1/3 lb each) flank steaks
- 30 ml (2 tbsp) sunflower oil
- 3 slices bacon, chopped
- 240 g (½ lb) leeks, chopped
- 180 ml (¾ cup) full-bodied red wine
- 250 ml (1 cup) prepared demi-glace sauce
- 30 g (2 tbsp) unsalted butter, to thicken sauce
- To taste salt and pepper
- Sufficient quantity yellow potatoes, mashed
Preparation
- Use a very sharp knife to slice an incision on both sides of the flank steak, cutting across the meat fibre. This process helps keep steak from retracting when cooking.
- Heat oil in a skillet and cook steaks for 2 to 3 minutes per side, don't overcook (flank steak is best enjoyed medium to medium rare).
- Cook bacon in another skillet for about 2 minutes. Add leeks and sweat for a few minutes before adding red wine. Let mixture simmer over medium heat for about 10 minutes.
- Add demi-glace sauce and remove from heat, beat in butter. Serve each flank steak with leek mixture and mashed yellow potatoes.
Cook commentary
Serves: 4
The T-bone steak is made from the beef's long stringy fibres with loose muscle tissue that results in juicy, tender steaks. However, flank steak has tighter striated muscle fibres, which makes for somewhat less tender steaks. (source: The Cook's Thesaurus)
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