Glazed flank steak with green bean juice

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 1.0 g
Table salt 3.0 g
Butter 0.1 kg
Salt flakes 1.0 g
Mini leek 0.1 kg

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 4.57 g
Saturates 13.27 g
Monounsaturated fatty acids 19.2 g
Polyunsaturated fatty acids 4.19 g
Cholesterol 55.39 mg
Calcium 96.11 mg
Iron 7.05 mg
Zinc 7.04 mg
Vitamin A 264.79 ug
Vitamin C 41.6 g
Folic acid 82.14 ug
Salt (Sodium) 562.08 mg
Sugars 5.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.