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Beef flank with fresh thyme, rosted garlic sauce, arugula salad and parmesan dressing

MAINS, Beef

Pan seared beef flank served with red wine reduction flavored with roasted garlic and a small arugula salad dressed with Parmigiano Reggiano dressing.

Note

You can finish cooking the beef flanks in the pan over medium-low heat when you have small amounts. When entertaining many guests, finishing to cook your meat in the oven allows you to serve all the guests at the same time if you have only one pan.

Ingredients

Recipe for 4 persons

For the beef flank

4 Unit(s)

Beef flank steak

2 Sprig(s)

Thyme

0.50 Unit(s)

Head of garlic

180 Ml

Red wine

50 Gr

Butter

For the arugula salad

4 Handful(s)

Arugula salad

2 Unit(s)

Shallot

2 Unit(s)

Italian tomatoes

30 Gr

Parmigiano reggiano

30 Ml

White balsamic vinegar

1 Unit(s)

Egg

5 Ml

Dijon mustard

45 Ml

Vegetable oil

Vegetable oil
Salt and pepper

Beef flank with fresh thyme, rosted garlic sauce, arugula salad and parmesan dressing

Preparation time: 30 min

General preparations

Cut tomatoes in quarters, finely mince the shallot. Cut off the top of the garlic head, drizzle with olive oil and wrap in aluminum. Cook in the oven for 25 minutes or until the pulp is golden.
For the beef flank

Using a paring knife, make little incisions in your meat and insert small pieces of thyme and season with salt and pepper. Heat a non-stick pan, drizzle a little bit of vegetable oil and sear the beef flanks on both sides. Place your meat on a baking tray and finish cooking in the oven for 8 à 10 minutes, remove from the oven and rest 5 minutes. Sweat half the shallots in the same pan. Deglaze your pan with red wine and reduce half of the liquid. Add in the roasted garlic pulp, add a the butter, remove from the heat and mix well.
For the parmesan dressing

In a bowl, put the mustard and the egg yolk, wisk it by adding the vegetable oil gently, until you get a nice mayo, finish with salt and pepper. In a bowl, place the leftover minced shallot, mayonnaise, vinegar and parmesan. Mix well. Mix the arugula and the tomatoes with the dressing at the last moment.
For the platting
Place the arugula in a small bowl and serve on a plate with the beef flank drizzled with the roasted garlic sauce.