Butter-Basted Flank Steak with Roasted Potatoes and Broccoli Purée
Recipe created by Chef Roze Traore.
Ingredients
1 1⁄2 pounds Yukon Gold potatoes
2 pinch Fresh Thyme
4 ounce Lemon
1/10 ounce Garlic
3 tbsps Vegetable Oil
4 ounce Broccoli
2 cups Spinach
2 tbsps Grapeseed Oil
4 tbsps Butter
16 ounce Flank Steak
1/3 cups Beef Stock
1 pounds French bread
6 1⁄2 ounce Pesto
Preparation
Preheat the oven to 375ºF. Cut the potatoes into medium wedges. Pick the leaves from the thyme sprigs, discarding the stems. Zest the lemon to yield 1 tablespoon of zest, then cut the lemon into wedges. Mince the garlic.
On a baking sheet, toss the potatoes with half of the thyme leaves, salt, and a drizzle of vegetable oil. Arrange the potatoes in a single layer, making sure not to overcrowd the baking sheet. Roast until the potatoes are golden, 35 minutes.
While the potatoes roast, make your purée: Bring a large pot of water to a boil over high heat. Fill a large bowl with cold water and ice. Add the broccoli to the boiling water. Blanch until just tender, 3 minutes, then immediately transfer to the ice water. Add the spinach to the boiling water and cook until wilted, 40 seconds, then immediately transfer to the ice water with the broccoli.
Remove the broccoli and spinach from the ice water, using a clean kitchen towel to blot them dry and squeeze out as much of the water as possible.
Transfer the broccoli and spinach to a blender, then add the grapeseed oil and 1 tablespoon of butter. Blend on high until smooth. Season with salt and a squeeze of lemon juice.
Cook your steak: Heat a large pan over medium-high heat. Drizzle the pan with enough vegetable oil to coat. Season both sides of the steak with salt. Add the steak to the hot pan and sear until browned, 4 minutes per side. Add the garlic, remaining thyme leaves, and 2 tablespoons of butter, basting the steak with the melted butter for 1 minute more. Transfer the steak to a plate and let it rest for 5 minutes.
While the steak rests, make your pan sauce. To the pan from cooking the steak, add the beef stock and remaining 1 tablespoon of butter. Reduce the heat to medium and cook, stirring and scraping up any browned bits from the bottom of the pan, until slightly reduced, 2 minutes.
While the sauce reduces, split open the loaf of French bread and toast in the oven for 5 minutes.
Thinly slice the rested steak against the grain. Spread the toasted bread with the pesto. Top the roasted potatoes with the lemon zest. Serve.
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