Simply Her (Singapore) - - Home & Food Recipes -

Serves 4-6


800g beef flank steak

For the mari­nade: 100ml Ja­panese rice wine vine­gar 50ml soya sauce tbsp lemon juice and zest tsp grated gin­ger 1 stalk leek, chopped 1 stalk co­rian­der, chopped For the roast pota­toes: 700g baby pota­toes, quar­tered 1 tsp salt 1 tsp crushed black pep­per 2 cloves gar­lic, minced 3 tbsp olive oil 2 stalks rose­mary, chopped


1 Mix the in­gre­di­ents for the mari­nade in a bowl. Mar­i­nate the beef and chill it for 1 hour. 2 Toss the pota­toes with the salt, pep­per, gar­lic, olive oil and rose­mary. Spread them over a bak­ing tray and roast in a pre­heated oven at 160 deg C for 45-60min un­til brown and crisp. Flip over once, half­way through cook­ing. 3 In a heated pan, sear the steak on one side for 2-3min un­til well browned, then sear the other side for an­other 2-3min. 4 Re­move the pan from the heat, but rest the steak in the pan for 5min (rare) or 10min (medium). Trans­fer the steak to a cut­ting board, and rest it for an­other 10min. Cover with alu­minium foil. 5 Slice the beef thinly, against the grain. Serve with the pota­toes.

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