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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


  • Mixed Mushrooms

    Mixed Mushrooms

  • Onion


  • Tomato Paste

    Tomato Paste

  • Thyme


  • All Purpose Flour

    All Purpose Flour

  • Parsley


  • Red Wine Vinegar

    Red Wine Vinegar

  • Butter



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.
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.
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.
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.
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.
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.
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.
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.
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!