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Flank steak with shallots and fresh thyme roasted new potatoes

Mains, Beef

Classic French bistro recipe, beef flank steak served with a shallot and red wine sauce and fresh thyme roasted new potatoes.


Recipe for 4 persons

For the roasted new potatoes

600 Gr
Baby potatoes
4 Sprig(s)
1 Clove(s)
12 Sprig(s)

For the shallots flank steaks

4 Unit(s)
Beef flank steak
4 Unit(s)
180 Ml
Red wine
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Flank Steak with shallots and fresh thyme roasted new potatoes

Preparation time: 30.00 min

Preheat your four at 400.00 °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.

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