Flank steak with pepper sauce and cauliflower-broccoli gratin
- 8 oz. 225 g broccoli
- 8 oz. 225 g cauliflower
- ½ cup 125 ml
- 4 oz. 110 g shredded cheese, divided
- ¼ tsp ¼ tsp salt
- 20 oz. 550 g flank steak
- salt and pepper
- 2 tbsp 2 tbsp olive oil, for frying
- 1½ cups 350 ml
- 1 tbsp 1 tbsp tamari soy sauce
- 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 8x8-inch 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 inch (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.