Want to know how to make salt-free, keto-friendly flank steak that’s delicious and easy to cook? Today we’re making a perfect steak for every steak lover: it’s super tender, juicy, delicious, and easy to cook!
One of my favorite dinners, and one of my favorite ways to prepare flank steak is grilling it with its natural fat content and crispy skin. I like to pair it with a side of mashed sweet potatoes and a pepper-based sauce for dipping and eating. Once you try this recipe, it will become one of your new favorite dishes.
When it comes to cooking recipes, the internet is an amazing resource. There are thousands of recipe sites out there, each with tons of delicious food options from all over the world. But, not all the food recipes are created equal. I’ve learned that the key to finding the best recipes is to look for ones that have been created by experts that have tested and perfected their recipes. For example, I have found that when it comes to recipes for beef, there are a lot of low-quality recipes out there that just don’t taste very good. That’s why I have decided to start sharing my favorite dishes from the internet with you here.
Cauliflower-broccoli gratin with flank steak with pepper sauce
A flank steak is a flexible, low-cost cut of meat with a deep, meaty taste. The result is a healthy, delicious dinner that you will return to time and time again, spiced with a pepper sauce and combined with an appealing and simple gratin of cauliflower and broccoli.
40 + 15 m Medium
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Butter an 8-by-8-inch (20-by-20-centimeter) baking dish.
Broccoli and cauliflower should be cleaned and trimmed. Cut the stalk into florets and cut the florets into florets.
Cook cauliflower and broccoli for 5 minutes in salted water.
Drain all of the liquid from the veggies and put them aside. In a saucepan, whisk together heavy cream, half of the shredded cheese, and salt over medium heat until the cheese is melted. Combine the broccoli and cauliflower in a large mixing bowl.
In a baking dish, combine the broccoli and cauliflower. Bake for 20 minutes after adding the remainder of the cheese.
Season the meat with salt and pepper on both sides.
Cook the beef for approximately 4-5 minutes each side in a large frying pan over medium-high heat. Before slicing the meat, place it on a chopping board and let it rest for 10-15 minutes.
In a frying pan, combine the cream, soy sauce, and pepper. Bring to a boil, then reduce to a low heat and continue to cook until the sauce is creamy. Season to taste with additional salt and pepper if necessary.
Using a sharp knife, cut the meat into 12″ (1 cm) thin slices. Serve with the gratin and pepper sauce on the side. Garnish with fresh parsley, freshly chopped.
To save time, use frozen broccoli and cauliflower florets. Steps 2 and 3 may be skipped while the frozen food is thawed. Simply combine the heavy cream, cheese, and salt in a baking dish and bake.
Sauce with more creaminess
If you want a creamier sauce, add a couple of tablespoons of cream cheese to the pot and cook until it’s smooth.
Use a mortar and pestle to smash a combination of rosé, white, green, and black pepper corns for a more varied peppery taste. Crushed peppercorns may be used to season the meat as well as flavor the sauce.