Peanut Powder Flank + Gastrique | I don’t have much of a sweet tooth. Throughout my life, I would just watch my girlfriends take on dessert alone during our dinner dates. It was pretty boring. I was, and still am, much more of a meat & savory guy. But I get it. Even I, after binge watching Bachelor in Paradise, feel like a spoonful of sorrow. So this recipe is my compromise – the point where I feel like strolling down sugar lane while seeing what meat-head Chad is up to.
In this one, we rub our flank steak in peanut butter powder and chili, before we sear it to perfection in butter over the grill. Then we serve it with a garlic sweet potato spread and a balsamic gastrique…yea, you guessed it, this hits the sweet spot!
* You can make the potato spread in advance, just keep it in a warm place.
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- Butter - 3 tablespoons
- Sweet Potato - 1 ½ cups, large dice
- Yukon Gold Potato - ¾ cup, large dice
- White Onion - ⅓ cup, small dice
- Tomato - ⅓ cup, small dice
- Roasted Garlic - 1 ½ teaspoons
- New Mexico Chili Powder - ¼ teaspoon
- Salt - ½ teaspoon
- Cornstarch - 1½ teaspoons
- Marsala - ½ cup
- Prunes - ½ cup, pitted
- Balsamic Vinegar - ½ cup
- Lemon Zest - 1 teaspoon
- Brown Sugar - ½ cup
- Star Anise - 1
- Peppercorn Melange - 2 teaspoons
- Salt - ¼ teaspoon
- Canola Oil - 2 tablespoons
- Butter - 3 tablespoons
- Flank Steak - 1 pound
- Parsley - 1 tablespoon, finely minced, garnish
- Peanut Butter Powder[b] -1 teaspoon
- [b]Brown Sugar -1 teaspoon
- New Mexico Chili Powder - ½ teaspoon
- Salt - ½ teaspoon
- Food Processor
- Saucepan - large
- Saute Pan - small
- Saucepans - 2, small
- Mixing Bowl - large
- Ramekin - 1 (6 ounces)
- Whisk - small
- Grill Pan
- Peel your potato and cut it into a large dice (they don't have to be perfect).
- Cut up your onion and tomato too.
- Get all your other ingredients together.
- Fill your saucepan with water and a big pinch of salt. Bring it to a boil over high heat.
- Turn the heat down to medium-high, toss in the potato pieces, and boil them for 15 minutes until they're softened.
- Strain the potatoes and drop them right into the food processor.
- Meanwhile, melt the butter in the saute pan over medium heat until it's hot & bubbly.
- Then toss in the onion, tomato, chili powder and a small pinch of the salt. Give it a stir and saute until it's all softened - about 4 minutes.
- Then add the mix to the processor too, along with the garlic and the rest of the salt.
- Turn the machine on and process until the spread is nice & smooth. Season to taste and that's it! Scrape it into the saucepan and keep it in a warm place while you cook the rest.
- Fill your mixing bowl with ice water. That's your ice bath!
- Remove the pits from your prunes. You don't want those.
- Measure out all the liquid ingredients you need.
- Add the sugar along with 1 tablespoon of water to one saucepan. Put it over medium heat and dissolve it for 4 minutes.
- Then pour in the balsamic, whisk it all well, and cook for 4 more minutes until the sugar is completely dissolved and the liquid is smooth.
- Now add the marsala, prunes, all the spices and salt, and bring let it all simmer for 9 more minutes.
- Whisk the cornstarch with a tablespoon of water in the ramekin to make a slurry, then stir it into the saucepan and cook for 1 more minute.
- Now go ahead and strain it all through the chinois into the other saucepan.
- Then immediately drop the whole pan into the ice bath to cool for 2 minutes. Then take the pan out and zest in the lemon. Set the pan aside. Well done.
- Take the flank out of the fridge and let it come to room temperature (this can take at least 30 minutes).
- Then go ahead and brush the entire flank with half of the oil, then season the top side with half of the spices, sugar and salt.
- Add the rest of the oil to the grill pan, along with the butter, and put it over medium-high heat. Let it get hot for 2 to 3 minutes.
- Then lay in the flank, seasoned-side down, give the pan a quick shake, and sear for 4 ½ minutes.
- While it's cooking, season the top side with the remaining half of the spices, sugar and salt.
- Flip the steak and sear for 4 minutes more and baste the steak the entire time with the pan juices/butter.
- Then remove it from the pan and set it aside to rest for 5 minutes. Keep it in a warm place.
- Once it's rested, slice it crosswise on a bias into ½ inch thick strips. Set them aside until you're ready to plate.
- Get two of your favorite warmed dinner plates ready.
- Add a large smear of the potato spread down the center.
- Then lay over a serving of the steak slices.
- Spoon over some of the gastrique and garnish with the parsley and any extra chili powder. This one is delish!
* Make sure to stir the gastrique a few times while the steak is cooking. You don't want it to get too sticky on you.
* Make sure you cut your flank steak crosswise (against the grain) so you don't have any chewy pieces. Also, it's crucial, that you let your steak come to room temperature before you add it to the heat. We say that all the time!
If you’ve read this far, then you need to check out Balsamic Filet Crostinis and Crispy Short Rib Wontons + Ragu.
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