- 450 g (1 lb) flank steak at room temperature
- Sea salt and freshly ground black pepper
- Two tablespoons of additional virgin olive oil
- 20g (1/4 oz) butter
- 2 French shallots, finely chopped
- 350g (12 oz.) thickly sliced pine mushrooms (or Swiss brown or flat mushrooms),
- A few thyme sprigs
- Micro herbs such as brown or red cabbage cress can be used to make micro herbs.
sweet potato chips
- Peeled 2-3 small sweet potatoes orange.
- One tablespoon of rice bran oil
- 1/4 teaspoon of acceptable sea salt
- 1 1/2 teaspoons ground sumac
- One teaspoon of flaked sea Salt
- Preheat oven to 200°C (400°F) for sweet potato crisps. Two large baking trays with oil should be lightly greased.
- You can slice sweet potatoes into thin, transparent rounds with a mandolin.
- Toss the sweet potato with the oil, sea salt, and sumac in a bowl. Place the slices in one layer on the baking trays, ensuring they don’t overlap. Sprinkle with the flaked sea salt. Bake for 5-6 minutes or until the slices are lightly golden brown and have a little give in their center. They will harden. Check them every so often to ensure they don’t burn while they cook. You may need to bake them in several batches, depending on your oven size. Crisps can be stored in an airtight container for up to 15 hours. The crispier they are, the longer they will last.
- Place the steak in a large frying skillet on high heat. Cook until it is browned. Season the steak with salt and pepper, and rub it over
- Half the olive oil. Place the steak in the hot pan. Sear for 4 minutes or until the crust forms. Transfer the steak to a plate and let rest for 5-10 mins.
- Turn down the heat to medium-low, then add the butter and remaining oil to the pan. Fry the shallots for five minutes or until softened. Cook the mushrooms until they are golden brown. Be careful not to crowd the pan. Cook for another 1-2 minutes.
- Place the steak on a platter and slice it into thin slices of 2 cm (or 3/4 inches) each. Add the mushrooms to the pan and drizzle any juices from the pan. Sprinkle with micro herbs, and serve with sweet potato chips.