Herb crusted flank steak, mashed squash and marinated onions, red wine and honey reduction
Flank steak with herbs and mustard accompanied by a reduction of wine with honey.
IngredientsRecipe for 4 persons
For the marinated onion
For the smashed squash
For the herb crust
For the flank steak
- Salt and pepper
Preparation time: 30 min
Preheat your Four at 425 °F
- General preparation
Preheat your oven to 425°F. Thinly slice the red onion. Peel and remove seeds of the squash and cut it into small cubes.
- Marinated onions preparation
Place red onion in a bowl. Bring vinegar and sugar to a boil and put it over onions. Cover bowl with saran wrap and let marinate for 2 hours at room temperature.
- Écrasé squash preparation
In a large pan with a drop of oil and a knob of butter sauté squash on high heat for a couple of minutes. Lower the heat and season with salt and pepper. Add 1 tsp of chopped garlic and mix through. Add white wine and allow simmering for 3-5 minutes. Once tender, remove squash from the heat and keep warm.
- Herb crust preparation
In a food processor combine herbs, panko and 1 tsp chopped garlic. Season with salt and pepper to taste and add 1 table spoon of olive oil to bind everything together. Keep to aside.
- AAA flank steak and red wine reduction preparation
In a hot pan sear flank steaks on both sides and put on a cookie sheet. Spread mustard over each of the pieces of meat. Add the herb crust on each and bake in oven for 5-6 minutes. Meanwhile prepare the reduction. Bring to a boil the honey and the red wine. Lower the heat and simmer for 10-15 minutes. Wine must be thick enough to coat the back of a spoon.
- To Serve
Mix together the squash and the marinated onions squashing slightly. Place in the center of a plate. Lay a piece of meat on top of squash and encircle with wine reduction.
Before you cook your meat, you should bring it to room temperature to reduce the cooking time and ensure more juiciness.