Flank steak with shallots and fresh thyme roasted new potatoes
Classic French bistro recipe, beef flank steak served with a shallot and red wine sauce and fresh thyme roasted new potatoes.
IngredientsRecipe for 4 persons
For the roasted new potatoes
For the shallots flank steaks
- Olive oil
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparation
Chop the shallots and chives. Finely chop the thyme. Chop the garlic finely.
- Roasted new potatoes preparation
Precook the new potatoes whole in a large volume of salted water for 10 to 12 minutes. Drain, cut into quarters and place them on a baking sheet. Cover them with a drizzle of olive oil. Season with salt and pepper and sprinkle with thyme. Roast potatoes in the oven for 10 minutes. Add the chopped garlic and chives and mix well.
- Shallots flank steak preparation
Season the flank steaks with salt and pepper. Heat a skillet with a drizzle of vegetable oil and brown them on both sides. Finish cooking in the oven for about 5 minutes for rare cooking. In the same skillet, add shallots and sweat them a few seconds. Pour the red wine and bring to a boil, and reduce by 1/3.
- To serve
In each plate, serve the new potatoes using a ring mold and place your flank steak on the side. Drizzle the steak with the shallot sauce.
In order to prepare this recipe in a quickie 30 minutes, use pre-cooked potatoes. You can prepare a classic beurre marchand de vin by cooking shallots in red wine and then mixing everything with soften butter, off the heat.