FLANK STEAK WITH PEPPER SAUCE AND CAULIFLOWER-BROCCOLI GRATIN

 A flank steak is a versatile cut of meat with a rich, beefy flavor and a lower cost. Spiced with a pepper sauce and paired with an attractive and easy gratin of cauliflower and broccoli, the result is a nutritious, satisfying meal that you will return to time and again.

Servings: 1

Ingredients:

·         2 oz. broccoli

·         2 oz. cauliflower

·         2 tbsp heavy whipping cream

·         ¼ cup (1 oz.) shredded cheese, divided

·         1⁄10 tsp salt

·         1⁄3 lb flank steak

·         salt and pepper

·         ½ tbsp olive oil, for frying

Pepper sauce

·         2⁄5 cup heavy whipping cream

·         ¼ tbsp tamari soy sauce

·         1⁄8 tsp ground black pepper or pepper mix

Garnish

·         ½ tbsp fresh parsley, finely chopped

Instructions:

—        Preheat oven to 400°F (200°C). Butter an 8 x 8" (20 x 20 cm) baking dish.

—        Clean and trim the broccoli and cauliflower. Cut into florets and slice the stem.

—        Boil cauliflower and broccoli in salted water for about 5 minutes.

—        Drain all of the liquid and set the vegetables aside. Add heavy cream, half of the shredded cheese, and salt to a saucepan, whisking over medium heat until the cheese is melted. Mix in the broccoli and cauliflower.

—        Place the broccoli and cauliflower mixture in a baking dish. Add the rest of the cheese and bake in the oven for 20 minutes.

—        Season the meat on both sides with salt and pepper.

—        Fry the meat in a large frying pan on medium-high heat for about 4-5 minutes per side. Place the meat on a cutting board and let the meat rest for 10-15 minutes before slicing it.

—        Pour cream, soy sauce, and pepper into the frying pan. Bring to a boil and let the sauce simmer until it becomes creamy. Taste and season with more salt and pepper as desired.

—        Cut the meat into ½" (1 cm) thin slices. Serve together with the gratin and pepper sauce. Garnish with finely chopped fresh parsley.