Flank steak with pepper sauce and cauliflower-broccoli gratin
- 8 oz. (2½ cups) 230 g (600 ml) broccoli
- 8 oz. 230 g cauliflower
- ½ cup 120 ml
- 1 cup (4 oz.) 240 ml (120 g) shredded cheese, divided
- ¼ tsp ¼ tsp salt
- 1¼ lbs 550 g flank steak
- salt and pepper
- 2 tbsp 2 tbsp olive oil, for frying
- 1½ cups 350 ml
- 1 tbsp 1 tbsp
- ½ tsp ½ tsp ground black pepper or pepper mix
- 2 tbsp 2 tbsp fresh parsley, finely chopped
- 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.
Use frozen broccoli and cauliflower florets to save some time. Thaw and skip steps 2 and 3. Just mix with heavy cream, cheese and salt and place in the baking dish.
If you prefer an even creamier sauce, add a couple of tablespoons of cream cheese to the saucepan and let it simmer until creamy.
For a more nuanced peppery flavor, use a mix of rosé, white, green and black pepper corns and crush them with a mortar and pestel. Use the crushed pepper corns for both seasoning the meat and to flavor the sauce.