Glazed flank steak with green bean juice

19 h
Type of dish: Meats
Temperature: Hot
Cuisine type: 5th range cuisine
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Ground black pepper 0.333 g
Butter 0.033 kg
Garlic, bulb 0.667 ud
Mashed potatoes 1.667 ud
Salt flakes 0.333 g
Mini leek 0.033 kg
Potatoes 0.19 kg
Margarine 0.006 kg
Sterilised milk 0.048 l
Table salt 0.595 g
Ground white pepper 0.952 g

For the flank steak:

  • Remove the excess of external fat from the flank and chop it into square portions of about 200 g.
  • Vacuum pack with a little salt and black pepper.
  • Boil or steam in the Roner sous-vide cooker for 18 hours at 72 ºC.
  • Once finished, let the meat stand for 15 minutes at room temperature to allow the juices to settle and to prevent it from toughening.
  • Cool in a chiller or in iced water.

For the glaze sauce:

  • Reduce the juice that’s left in the bag until obtaining a glaze of meat.
  • Mix the reduction at a low heat with the butter cubes and add salt if required.

For the green bean juice:

  • Prepare the green bean juice by blanching them in boiling water with salt and then putting them in iced water.
  • Drain the beans and pour some garlic fried in oil over them.
  • Use a blender or a thermomix to blend everything together.
  • Strain through a sieve and add salt if required.
  • Emulsify the juice with a little virgin olive oil.

For the mashed potatoes:

For the decoration:

  • Boil the mini leeks the English way.


  • Reheat the meat at 72 ºC in Roner or in a steam oven for about 10 minutes.
  • Sear the meat with a little oil in a non-stick frying pan and, once sealed, glaze it with the meat juice.
  • Place the mashed potatoes on the plate and the glazed flank over them.
  • Heat up the mini leeks.
  • Serve the hot green bean juice in a jug.


Nutritional information (1 portion)
Fiber 1.57 g
Saturates 4.42 g
Monounsaturated fatty acids 6.4 g
Polyunsaturated fatty acids 1.4 g
Cholesterol 18.46 mg
Calcium 32.54 mg
Iron 2.38 mg
Zinc 2.35 mg
Vitamin A 88.26 ug
Vitamin C 13.87 g
Folic acid 27.38 ug
Salt (Sodium) 187.37 mg
Sugars 1.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.