This delicious flank roll w/ onions uses flank steak from Oldway Farm, onions from Hmong Veggies, and Dijon mustard from Taste of Tam O’Shanter
Cook time: ~2 hours
Serves: two as a main
Ingredients
- 1 flank steak, ~400gm
- ½ white onion, finely sliced
- 4 springs each parsley, sage, rosemary, thyme, finely chopped ½ tsp salt
- 1 tsp Dijon mustard
- ~100ml white wine
- ~100ml chicken stock
Method
- Preheat your oven to 160°C
- Rub one side of the steak all over with the salt, mustard, and herbs, making sure it’s evenly coated.
- Add the onions in an even layer. Roll the steak up tightly over the onions. Secure it with butcher’ s string at regular intervals, or spike through with skewers if you don’t have string.
- Heat a little oil in a heavy pan over medium-high heat. Brown the rolled steak on all sides until evenly coloured. Pour in the wine, let it bubble for a minute to reduce slightly, then add the chicken stock. Reduce the heat to low, cover, and put in the oven for about 90 minutes, turning occasionally, until tender and fragrant.
- Rest the roll for a few minutes before slicing into thick rounds and serving with the pan juices.
- Brilliant with mash, polenta, or risoni pasta. If you want to go the extra mile, you can also rest the steak until cool, then slice and sear in a hot pan to give a crispy crust. See below.
