serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
In The Middle
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 flank steak, approximately 600 g
- salt and black pepper
- 1 tsp vegetable oil
- 1 cup (250 ml) red wine
- 2 – 3 tbsp instant gravy powder (Gravox)
- 1 tsp dark soy sauce (optional)
- 2 tbsp tomato sauce
- 25 g cold butter
- 1 – 2 tsp red wine vinegar
- 1 tbsp finely minced curly parsley
Resting time: 10 minutes
Instructions
- Heat a large frying pan over high heat. Season the flank steak well with salt and pepper and drizzle with oil. Fry the steak until cooked medium-rare. Remove the steak to a warm plate and rest in a warm, draught free place for around 10 minutes. Do not wash out the frying pan.
- While the steak is resting, make the sauce. Return the same frying pan to medium heat and add the red wine, scraping up any residue from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Stir in the gravy powder with 1½ cups of cold water.
- Add the dark soy sauce (if using) and tomato sauce and cook to a thick gravy. Add the resting juices from the steak. Taste and adjust for seasoning, then whisk in the cold butter and vinegar to form a rich, glossy sauce.
- Pour the gravy into a deep serving plate, slice the steak and place into the sauce. Scatter with parsley and extra black pepper.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
In The Middle
