Flank Steak with Prebiotic Sunchoke Puree

How to Make Flank Steak with Prebiotic Sunchoke Puree

1. 1

   Step 1: Quick-pickle the shallots

   Thinly slice the shallots and place in a small bowl. Warm the red wine vinegar with the sugar (microwave 10–15 seconds or stovetop) until the sugar dissolves, then pour over the shallots. Let sit at room temperature at least 15 minutes (can be made up to 24 hours ahead and refrigerated). Reserve pickling liquid for serving if desired.

   For this step

   • 2 smallShallots, thinly sliced
   • 1/3 cupRed wine vinegar
   • 1 teaspoonGranulated sugar
   
2. 2

   Step 2: Cook sunchokes and build the purée

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add sliced leek and smashed garlic, sauté until softened (3–4 minutes). Add chopped sunchokes and enough beef stock to cover about halfway (use all or part of the cup), bring to a simmer, cover and cook until sunchokes are tender when pierced, about 15–18 minutes. Drain (reserve cooking liquid), then purée the sunchokes, leek and garlic in a blender or with an immersion blender, adding reserved cooking liquid or more stock to reach a silky consistency. Stir in 1 tablespoon butter, taste and season with salt and pepper. Keep warm or cool and refrigerate for make-ahead (see tips).

   For this step

   • 1 poundSunchokes (Jerusalem artichokes), scrubbed and chopped
   • 1 smallLeek (white + light green), thinly sliced and rinsed
   • 2 clovesGarlic cloves, peeled and smashed
   • 2 tablespoonsOlive oil
   • 1 cupLow-sodium beef stock (or broth)
   
3. 3

   Step 3: Season and cook the flank steak (grill or stovetop)

   Bring the flank steak to room temperature (20–30 minutes), then pat dry and season both sides generously with salt and pepper. Grill method: preheat grill to high (450–500°F / 230–260°C) and oil grates; grill 4–6 minutes per side for medium-rare, then rest 8–10 minutes. Stovetop method: heat a heavy skillet (cast iron) over high heat until smoking, add 1 tablespoon olive oil, sear steak 3–5 minutes per side, reduce heat slightly and continue to desired doneness (internal 125–130°F / 52–54°C for medium-rare), then rest 8–10 minutes. Slice thinly against the grain to serve.

   For this step

   • 1 1/2 poundsFlank steak
   
4. 4

   Step 4: Make the simple pan sauce

   After searing the steak (stovetop), keep the skillet over medium-high, add 1/2 cup beef stock to deglaze, scraping up browned bits, and reduce by half. Turn off heat and whisk in the remaining 1 tablespoon butter to finish the sauce. For grill method, warm a small saucepan, add 1/2 cup beef stock, reduce slightly, and whisk in butter; spoon over sliced steak. Adjust seasoning with salt and pepper.
   
5. 5

   Step 5: Assemble and serve

   Spoon a generous smear of the warm sunchoke purée on each plate, top with sliced flank steak, and spoon pan sauce over the meat. Scatter quick-pickled shallots on top for brightness and serve immediately. Garnish with a drizzle of olive oil if desired.
   
6. 6

   Step 6: Make-ahead and reheating tips

   Sunchoke purée can be made up to 3 days ahead—cool completely, refrigerate in an airtight container. Reheat gently over low heat with a splash of stock or water, whisking in butter to restore silkiness. Pickled shallots improve after a few hours and can be stored up to 3 days. The steak is best cooked just before serving; leftovers keep 2–3 days refrigerated.
   

1. Thinly slice the shallots and place in a small bowl. Warm the red wine vinegar with the sugar (microwave 10–15 seconds or stovetop) until the sugar dissolves, then pour over the shallots. Let sit at room temperature at least 15 minutes (can be made up to 24 hours ahead and refrigerated). Reserve pickling liquid for serving if desired.
2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add sliced leek and smashed garlic, sauté until softened (3–4 minutes). Add chopped sunchokes and enough beef stock to cover about halfway (use all or part of the cup), bring to a simmer, cover and cook until sunchokes are tender when pierced, about 15–18 minutes. Drain (reserve cooking liquid), then purée the sunchokes, leek and garlic in a blender or with an immersion blender, adding reserved cooking liquid or more stock to reach a silky consistency. Stir in 1 tablespoon butter, taste and season with salt and pepper. Keep warm or cool and refrigerate for make-ahead (see tips).
3. Bring the flank steak to room temperature (20–30 minutes), then pat dry and season both sides generously with salt and pepper. Grill method: preheat grill to high (450–500°F / 230–260°C) and oil grates; grill 4–6 minutes per side for medium-rare, then rest 8–10 minutes. Stovetop method: heat a heavy skillet (cast iron) over high heat until smoking, add 1 tablespoon olive oil, sear steak 3–5 minutes per side, reduce heat slightly and continue to desired doneness (internal 125–130°F / 52–54°C for medium-rare), then rest 8–10 minutes. Slice thinly against the grain to serve.
4. After searing the steak (stovetop), keep the skillet over medium-high, add 1/2 cup beef stock to deglaze, scraping up browned bits, and reduce by half. Turn off heat and whisk in the remaining 1 tablespoon butter to finish the sauce. For grill method, warm a small saucepan, add 1/2 cup beef stock, reduce slightly, and whisk in butter; spoon over sliced steak. Adjust seasoning with salt and pepper.
5. Spoon a generous smear of the warm sunchoke purée on each plate, top with sliced flank steak, and spoon pan sauce over the meat. Scatter quick-pickled shallots on top for brightness and serve immediately. Garnish with a drizzle of olive oil if desired.
6. Sunchoke purée can be made up to 3 days ahead—cool completely, refrigerate in an airtight container. Reheat gently over low heat with a splash of stock or water, whisking in butter to restore silkiness. Pickled shallots improve after a few hours and can be stored up to 3 days. The steak is best cooked just before serving; leftovers keep 2–3 days refrigerated.