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Flank Steak and Green Peppercorn Sauce

40 min. | 934 kcal | easy |
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1. Setup Crush the garlic and cut it roughly. Peel and cut the potatoes into cubes. Cut the broccoli into pieces. Cut the butter into cubes.
2. Make the mashed potatoes Bring a pot of water to a boil. Cook the potatoes for 10-15 minutes. Drain. In the same pot, add 100 2P | 150 3P ml of milk and bring to a boil. Lower the heat to the minimum and add the cooked potatoes and mash them. Add half of the cubes of cold butter and mix well.
3. Cook the flank steak In a pan over high heat, add a drizzle of olive oil. Cook the flank steak for 3 minutes on one side. Flip the flank steak over and add the rest of the butter, the garlic and the thyme. Dredge the flank steak with the butter and cook for another 3-4 minutes depending on your desired doneness. Let stand for 5 minutes before cutting.
4. Make the sauce In a saucepan, add the mixture of spices and demi-glace and 150 2P | 200 3P ml of water. Bring to a boil. Lower the heat and add the dijon mustard, the honey, the cream and 1 tbsp of vinegar. Mix well.
5. Make the broccoli salad Bring a pot of salted water to a boil. Blanch the broccolis for 30 seconds. Drain and immerse in cold water. Drain. Add the caesar sauce and mix well
6. Plate your dish Serve the flank steak with the mashed potatoes, the green peppercorn sauce and the broccoli in ceasar sauce. Bon appétit!
2 unit Flank Steak
100 g Salted Butter
2 unit Garlic Clove(s)
1 unit Thyme
60 ml Spice Mix(demi-glace,green pepper)
30 ml Cream 35%
300 g White Potato(es)
100 ml Milk 3.25%
1 unit Honey
1 unit Broccoli
15 ml Dijon Mustard
30 ml Caesar Dressing
What you need Pots, pan, bowl.
934 kcal
% daily value
% daily value
carbohydrate 41g
fat 64g
cholesterol 226mg
fiber 3g
protein 51g
saturated 37g
sodium 742mg
sugar 14g
trans 3g