Grilled flank steak with creamy mash, melting Parmesan and crispy onions




For the steak

  • 2 portions bavette or flank steak
  • 1 tbsp olive oil
  • Salt and pepper
  • Few sprigs thyme or rosemary
  • Dash red wine
  • 1 tsp yeasted beef extract (Marmite)
  • 2 tbsp grated Parmesan cheese (Zanetti)
  • 2 tbsp crispy fried onion pieces (Kuhne)
  • 1 tsp chopped fresh parsley
  • You will also need 

For the mash

  • 400g potatoes peeled and diced
  • 25g butter (Valio)
  • Salt and pepper
  • 75ml single cream (Elmlea)

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Heat the olive oil in the pan and sear the meat on both sides with the fresh herbs. Transfer to the oven and cook for a further few minutes till medium. Deglaze the pan with a little wine and 1 tsp of marmite and reserve the juices. Meanwhile, cook the potatoes in a pan of salted boiling water till soft and drain. Blitz to a mash with salt, pepper, butter and cream. When the beef is cooked, cover with the crated parmesan and quickly grill for a minute to brown. Plat onto a board cover with the crispy fried onions and slice thickly. Spoon the mash onto plates and lay the Parmesan beef on top.  Sprinkle with parsley and drizzle any pan juices on top before serving.

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