Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb 7.99
• Yukon Gold Potatoes 1 lb 1.49
• Broccoli Crown 1 lb 3.29
• Shallots 1 lb 4.49
• Garlic 1 ct 1.50
• Simple Truth Organic Rosemary 0.5 oz 2.79
• Fresh Organic Lemon - Each 1 each 1.69
• pantry: olive oil 2 1/2 tablespoons
• pantry: butter 2 tablespoons
• pantry: kosher salt to taste
• pantry: black pepper to taste
• pantry: dry red wine 1/2 cup
• pantry: Dijon mustard 1 teaspoon

Instructions

1. Preheat the oven to 425°F. Pat 1 pound flank steak dry very well and let it sit at room temperature for 15 minutes. Scrub 1 pound Yukon gold potatoes and cut them into thick 1-inch rounds or chunky cylinders for a fondant-style look. Cut 1 pound broccoli crown into long florets so they look elegant on the plate. Peel and thinly slice 1 large shallot from the 1 pound bunch, mince 2 garlic cloves from the 1 whole garlic, and finely chop 1 teaspoon rosemary from the 0.5 ounce package. Zest and halve 1 lemon.
2. Toss the cut Yukon gold potatoes with 1 tablespoon olive oil, salt, black pepper, half the minced garlic, and half the chopped rosemary. Arrange the potatoes cut-side down on a sheet pan. On the other side of the pan, toss the broccoli florets with 1/2 tablespoon olive oil, salt, black pepper, and a little lemon zest. Roast until the potatoes are deeply golden and tender and the broccoli is browned at the edges, about 25 to 30 minutes, turning the broccoli once and flipping the potatoes if needed.
3. While the vegetables roast, season the 1 pound flank steak generously on both sides with kosher salt and black pepper. Heat a heavy skillet over medium-high heat until very hot. Add 1 tablespoon olive oil, then lay in the flank steak. Sear for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare to medium, adjusting slightly for thickness.
4. Transfer the seared flank steak to a board to rest for 8 to 10 minutes. Lower the skillet heat to medium. Add 2 tablespoons butter and the sliced shallot. Cook the sliced shallot for 2 to 3 minutes until softened and lightly caramelized. Add the remaining minced garlic and remaining chopped rosemary and stir for 30 seconds.
5. Pour 1/2 cup dry red wine into the skillet and scrape up the browned bits. Stir in 1 teaspoon Dijon mustard and 1 teaspoon lemon juice from the halved lemon. Simmer the sauce until glossy and reduced by about half, 3 to 5 minutes. Taste and season with salt and black pepper.
6. Slice the rested flank steak thinly against the grain on a sharp diagonal. Spoon a swipe of the roasted potatoes slightly off-center on each plate, stack the sliced steak over and beside them, nestle the roasted broccoli alongside for height and color, and spoon the red wine shallot sauce over the steak and just around the plate. Finish with a tiny squeeze of lemon over the broccoli for brightness.
7. Serve immediately. Optional wine pairing: Pinot Noir for elegance or Cabernet Sauvignon for a more classic steakhouse feel.