Recipe
Flank Steak, Miso Pepper Pan Sauce, Roasted Wedges
Turn weeknight dinner into something special with this flavour-packed flank steak from Danielle Alvarez. A rich miso and black pepper pan sauce elevates perfectly seared Aussie Beef, served with crispy roasted potato wedges for the ultimate comfort meal.
- Serves 4
- Prep Time 20 mins
- Cooking Time 40mins
Ingredients
- Serves 4
Method
- Preheat oven to 220 °C (200 °C fan). Place a large tray inside to heat.
- Prepare potatoes: Boil in salted water until tender. Drain and add to the hot tray with oil, salt and pepper. Roast 30–40 min until golden, adding garlic and rosemary for the last 5 min.
- Cook the steak: Crush peppercorns, season steak with salt and most of the pepper. Heat a cast-iron pan, add oil and cook 2–3 min per side. Add butter, thyme and garlic; baste for 1 min. Remove steak to rest.
- Make the sauce: Add shallots to the pan and sauté 1 min. Add cognac and reduce. Stir in miso, mustard and cream. Simmer until thickened and reduced by half. Finish with lemon juice and remaining pepper.
- Slice steak against the grain and serve with pan sauce and potato wedges.
Recipe Video
Tips
- Always slice flank steak against the grain for tender results.
- Bring steak to room temperature before cooking.
- Use the same pan for the sauce to capture all the flavour.
- A pan sauce is an easy way to add a restaurant touch at home.