Flank Steak with Potato Puree

PREPARATION

1. Prepare the Potato Puree. Preheat the oven to 200°C (392°F). Roast the potatoes on a bed of coarse salt for 50 minutes. 
2. Remove the potatoes from the oven, scoop out the insides, and mash them into a puree. 
3. Combine the mashed potatoes in a pot over low heat with butter and milk. Gently whisk until smooth and well combined. 
4. Prepare Brown Vegetable Stock.  
5. In a large stockpot or Dutch oven, add halved onions, garlic, carrots, and celery. Cover and cook over medium-low heat, stirring occasionally, until onions are browned. 
6. Add tomato paste, bay leaves, dried shiitake mushrooms, and allspice to the pot. Stir for 1-2 minutes, then add water. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the liquid reduces by two-thirds.  
7. Bring to a second boil, then add soy sauce, marmite, and cornstarch slurry. Cook for another minute, then remove from heat. 
8. Strain the stock through a fine-mesh sieve into a bowl, pressing the vegetables to extract any remaining liquid. Discard the vegetables, then season the stock with salt and pepper to taste. 
9. Cook the Redefine Flank Steak. Heat olive oil in a non-stick pan over medium-high heat. Rub the Flank steak with olive oil, salt, and pepper. Sear the 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. Return the sliced Flank steak to the pan and sear for another 2 minutes. 
10. Assembling the dish. Place the potato purée on the plate, top with flank steak slices, and drizzle with vegetable brown sauce. 
11. Bon Appetit!