Culture Street

SERVES 2
PREPARATION 25 minutes
COOKING 20 minutes

Ingredients
450 g (1 lb) flank steak, at room temperature
sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
20 g (¾ oz) butter
2 French shallots, finely chopped
350 g (12 oz) pine mushrooms (or Swiss brown and flat mushrooms), thickly sliced
a few thyme sprigs
micro herbs, such as red cabbage cress or sorrel, to serve

Sweet potato crisps
2–3 small orange sweet potatoes, peeled
1 tablespoon rice bran oil
¼ teaspoon fine sea salt
1½ teaspoons ground sumac
1 teaspoon flaked sea salt

For the sweet potato crisps, preheat the oven to 200°C (400°F). Lightly grease two large baking trays with oil. Use a mandolin to slice the sweet potato into very thin, almost transparent rounds. Put the sweet potato in a bowl with the oil, fine sea salt and sumac, and toss to coat completely. Arrange the slices on the baking trays in a single layer, being careful not to overlap them. Sprinkle over the flaked sea salt and bake for 5–6 minutes, or until they are slightly golden brown with a little give in the centre (they will firm up). Check them regularly as they cook to make sure they don’t burn, and turn them with tongs halfway through cooking. Depending on the size of your oven, you may need to bake them in a few batches. The crisps will keep for up to 15 hours, stored in an airtight container (the fresher they are, the crisper they will be).

Heat a large frying pan over high heat until smoking. Season the steak with salt and pepper and rub over half the olive oil. Add the steak to the hot pan and sear for 4 minutes on each side, or until a crust forms. Transfer to a plate to rest for 5–10 minutes. Reduce the heat to medium–low, add the remaining oil and the butter to the pan and fry the shallots for 5 minutes, or until softened. Add the mushrooms and cook until golden brown, being careful not to overcrowd the pan. Add the thyme sprigs and cook for a further 1–2 minutes.

To serve, put steak on a serving board and cut across the grain into 2 cm (¾ in) thick slices. Spoon the mushrooms over the top with any remaining pan juices. Scatter over micro herbs and serve with sweet potato crisps.

Recipe and images taken from Margaret and Me by Kate Gibbs, published by Allen & Unwin, $39.99.

You Might Also Like

Food

Eight cookbooks to keep in your kitchen

Here are our top cookbooks to keep in your kitchen.

On September 18, 2015

Food

Madeleines with Strawberry Rosewater Glaze

The brilliant thing about these little French butter cakes is that they age so well but, if you eat them soon after they come out of the oven, you’ll catch...

On December 15, 2017

Food

Squash, cabbage and carrot slaw

Raw squash flesh brings vibrant colour and nutty flavour to this gorgeous-looking slaw, which you can keep in the fridge for a couple of days and dig into as you...

On November 14, 2014
 

Food

Prague Cake

Despite the name, this cake has very little to do with Prague. Originally dreamed up by a prominent Soviet patisserie developer, his recipe was even more elaborate than the one...

On July 31, 2015

Food

Baked Thai Fish Cakes

Serves / 4

On December 12, 2014

Food

Chilli Salt Prawns from Julie Goodwin, Australia's first MasterChef

These deliver quite a hit of chilli, so tone it down if you like. The prawns can be replaced with pieces of squid or scallops, or for a really decadent...

On May 3, 2013
 
Copyright © 2012 - 2017 Culture Street
Contact: info@culturestreet.com.au