Seared Flank Steak

Specialities:

Chef Paul Mattison's Seared Flank Steak with German-Style Potatoes

for two people

Ingredients

2 lb flank steak

2 tablespoons five spice powder

salt and pepper

3 tablespoons olive oil

Potatoes

2 lb fingerling potatoes

4 slices bacon, chopped

½ cup white onions, chopped small

½ cup white balsamic vinegar or apple cider vinegar

2 tablespoons brown sugar

½ cup chicken stock

½ cup chopped parsley

fresh cracked black pepper

Procedure

Season the steak with olive oil, salt, pepper, and five spice and set aside to marinate for at least one hour. Preheat a skillet at medium-high heat, add some of the olive oil, place the steak carefully and sear for five to six minutes on each side; remove from the heat and set aside to rest for at least ten minutes. In the meantime, in a separate skillet, add the bacon at medium heat, render for two minutes; add the onions and cook for three minutes; add the sugar, and let it dissolve all the way; add the vinegar and some of the chicken stock, reduce to half; add the potatoes and parsley; toss well, if it is too dry, add the remainder of the stock; season with salt and fresh black pepper and serve with the sliced steak.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison s
®Chef Paul Mattison, 2009