Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Flank Steak

    Flank Steak

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Russet Potatoes

    Russet Potatoes

  • Garlic

    Garlic

  • Mixed Mushrooms

    Mixed Mushrooms

  • Yellow Onion

    Yellow Onion

  • Tomato Paste

    Tomato Paste

  • Thyme

    Thyme

  • All Purpose Flour

    All Purpose Flour

  • Parsley

    Parsley

  • Red Wine Vinegar

    Red Wine Vinegar

  • Butter

    Butter

METHOD

1
Season steak on both sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper and set aside. In a small saucepan over high heat, combine 1 cup water and bouillon cube. Bring to a boil, stir, and set aside.
2
Prepare your mise en place: Peel and mince garlic. Peel potatoes, and cut them into 1-inch pieces. Remove any tough stems from mushrooms and discard; dice mushroom caps and tender stems. Halve onion lengthwise. Peel and thinly slice 1 half (save other half for another use). Pick and chop thyme leaves. Pick and chop parsley leaves.
3
Place potatoes and half of garlic in a medium saucepan. Add 1 teaspoon kosher salt and just enough water to cover potatoes. Cover pot, and place over high heat. When water comes to a boil, reduce heat to maintain a heavy simmer. Cook come apart when prodded with a fork, 10-12 minutes.
4
While potatoes cook, heat a skillet over medium-high heat. Add 1/2 teaspoon cooking oil. Add steak, and cook until well browned on bottom, about 3 minutes. Turn over and cook 2-3 minutes more for medium-rare to medium, roll briefly on remaining sides. (For rare to medium-rare, cook 2-3 minutes less. For medium-well, cook 4-6 total additional minutes while turning.) Transfer steak to a plate.
5
When potatoes are fully cooked, reserve about 1/2 cup cooking liquid. Drain potatoes thoroughly. Transfer to a mixing bowl, and use a potato masher or the back of a fork to mash them until smooth. Add butter. Stir in just enough reserved cooking liquid to reach your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
6
Reduce heat under skillet to medium, and add 1/2 teaspoon cooking oil. Add mushrooms and onion. Cover and cook until mushrooms have given up their liquid and onions are soft, 5 -6 minutes. Remove lid, and cook until liquid has evaporated and mushrooms and onions are beginning to brown, 4 -5 minutes.
7
Stir in remaining garlic, tomato paste and thyme. Sprinkle with flour, and cook 1 minute. Pour in warm broth and cook, stirring frequently, until flour is well-incorporated and the sauce has thickened.
8
Pour in any resting juices from the steak. Stir in vinegar. Taste and adjust seasoning as desired. Add steak, reduce heat to simmer, and cook 2 minutes to warm through.
9
Remove steak, and let it rest briefly before slicing. Divide potatoes between 2 dinner plates. Cut in half with the grain. Thinly cut each piece against the grain into 1/4-inch-thick slices. Arrange slices on dinner plates, and pour sauce over all. Sprinkle with parsley, and enjoy!