karohemd: (Chef)
My butcher had these marinaded flatiron steaks so I decided I wanted one.
I seared it in a hot pan with some olive oil and butter, then transferred it to a lowish oven for about 5 minutes until just how I liked it (medium end of medium rare in this case).

With it I served some hash made from parboiled Maris Piper potatoes and finely sliced shallots and some braised spring greens. I deglazed the pan juices with a generous glug of cream and let that bubble until reduced. I only had simple cream and had the pan a little too hot so the sauce split a bit but that didn't detract from the yumminess.

Plate, eat, nom.



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April 2016

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