recipes
Grilled beef flank with a caramelized onion wine reduction
2021-10-23
Ingredients
- 400-500g beef flank
- 100g tinned diced onions (Mayor)
- 1 tbsp. sugar (Lamb brand)
- ½ glass red wine
- 1 large fresh beetroot
- 2 large potatoes
- 2 cloves garlic, crushed
- Small bunch spinach
Method
Heat a large pan with a little olive oil and seal the beef on both sides. Continue cooking in the oven to your liking. Meanwhile, using a large round cutter to cut cylinders of beetroot and potatoes then cut again into 1cm slices. Sauté in a pan using half butter and half olive oil until browned and cooked through. Next, heat a little olive oil in another pan and sauté the spinach leaves, season well with salt and pepper and remove off the heat. Once cooked allow the beef to rest for one minute then slice thinly. Serve on top of the spinach with the caramelized onion reduction and the potatoes and beetroot layered on the side.
our sponsors
Ingredients
Method
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.