PREPARATION

  1. Make the peppercorn sauce. Heat olive oil in a pan over medium heat. Sauté garlic, shallots, and peppercorns until the garlic turns golden brown. 
  2. Add Worcestershire sauce, vegetable stock, and cream. Stir and season with salt. 
  3. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 8-12 minutes. Remove from heat and stir in the butter until the texture is smooth. 
  4. Optionally, add the resting juices from the cooked Redefine Beef Flank Steak for extra flavor. 
  5. Prepare the McCain Home Chips according to the back of pack instructions. 
  6. Cook the Redefine Flank Steak. Heat olive oil in a non-stick pan over medium-high heat. Sear the Flank Steak in the hot pan for approx. 3 minutes per side until a caramelized crust forms. Remove the cooked Flank Steak from the pan and slice it thinly along the grain into 1 cm slices. Season with coarse salt, freshly crushed black pepper, and a drizzle of olive oil.  
  7. Assemble the Dish. Serve the Flank steak slices alongside the chips. Drizzle with the peppercorn sauce. Serve warm. 
  8. Enjoy! 
0/5 (0 Reviews)

Ingredients

Ingredients

2 tbsps. Oil (28 ml)

1 rosemary / thyme sprig

Garlic confit (20 g)

Salt and coarsely ground black pepper, to taste

For the Pepper-cream sauce

1 Garlic clove, finely diced (6 g)

2 tbsp. Corsley ground black peppercorns (5 g)

1 tsp. Worcestershire Sauce (13 g)

1/2 cup Vegetable stock (125 ml)

1 cup Double cream, at room temp (250 ml) *

2 small Shallots, finely diced (60 g)

1 tbsp. Butter (15 g) *

Salt, to taste

600g McCain Home Chips
*To make this recipe vegan, substitute the cream and butter for plant-based alternatives.