Name: Steak Gratin with Roasted Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) baby potatoes, cut into 1/2-inch (5 mm) slices; 2 tbsp (30 ml) olive oil; 1/2 lb (225 g) thin asparagus, trimmed; 1 yellow bell pepper, seeded and cubed; 1 1/2 lb (675 g) flap steak, cut into 4 steaks, at room temperature; 3 tbsp (45 ml) olive oil; 2 small red onions, thinly sliced; 1 tbsp (15 ml) balsamic vinegar; 1 tbsp brown sugar; 1 1/2 cups (375 ml) low-sodium beef broth; 4 oz (115 g) semi-firm washed rind cheese (such as Oka), sliced

Preparation

Roasted Vegetables
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick baking sheet, or a baking sheet lined with a silicone mat, toss the potatoes with half of the oil. Season with salt and pepper. Roast for 15 minutes or until staring to brown. Add the asparagus, bell peppers and remaining oil. Mix well. Bake for 10 more minutes.
Flap Steak
- Meanwhile, in a large ovenproof skillet over medium-high heat, brown the meat on both sides in 2 tbsp (30 ml) of the oil for 6 minutes for rare or until the desired doneness. Season with salt and pepper. Set aside on a plate.
- In the same skillet over medium heat, brown the onions in the remaining oil. Deglaze with the vinegar and let reduce until almost dry. Add the brown sugar and broth. Let reduce by half. Generously season with pepper.
- Return the meat to the skillet. Top with the cheese. Bake for 2 minutes or until the cheese has melted slightly. Serve the steak with the roasted vegetables and onion sauce.

Steak Gratin with Roasted Vegetables

Categories

Ingredients

Roasted Vegetables

Flap Steak

Preparation

Roasted Vegetables

Flap Steak

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet