Grilled Flank Steak with Creamy Mash, Melting Parmesan & Crispy Onions
Ingredients
For the Steak:
- 2 portions bavette or flank steak
- 1 tbsp Olitalia Olive Oil
- Salt and Pepper
- Few sprigs thyme or rosemary
- Dash of red wine
- 1 tsp Marmite
- 2 tbsp Zanetti Parmesan Cheese, grated
- 2 tbsp crispy fried onion pieces
- 1 tsp fresh parsley, chopped
For the Mash:
- 400g potatoes, peeled and diced
- 25g Valio Unsalted Butter
- Salt and Pepper
- 75ml Elmlea Single Cream
Method
- 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 bit of 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 grated parmesan and quickly grill for a minute to brown.
- Place onto a board covered with 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.