Plat
Skillet Flank Steak with Roasted Potatoes, Camembert and Lemon Garlic Butter
55 minPour 4Nutri-Score C€€€
C
55 min
55 minSkillet Flank Steak with Roasted Potatoes, Camembert and Lemon Garlic Butter
recette de
Van ‘t Spit Private Barbecue
@vantspit_privatebarbecue
1 recette
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
flank steak (at room temperature)Viandes700 g
potatoes (cut into wedges)Fruits et légumes800 g
camembert (whole round, scored on top)Produits laitiers250 g
butter (softened)Produits laitiers100 g
garlic (cloves, minced)Fruits et légumes4 morceaux
lemon (zested and juiced)Fruits et légumes1 morceau- rosemary (sprigs, fresh)Fruits et légumes4 morceaux
olive oilÉpicerie40 ml
paprikaÉpices5 g
saltÉpices8 g
black pepper (freshly ground)Épices3 g
par portion
Nutrition
704kcal
- Glucides
- 36 g
- Protéines
- 41 g
- Lipides
- 44 g
ce que vous utiliserez
Ustensiles
cast iron skillet
Saladier
Pince de cuisine
pas à pas
Préparation
- Étape 1
Season and roast the potatoes
- Toss the potato wedges with olive oil, salt, pepper, minced garlic and rosemary.
- Spread them in the cast iron skillet and roast until golden and crispy.
- Étape 2
Season and sear the steak
- Rub the flank steak with olive oil, salt, pepper, garlic and paprika.
- Sear hard in a blazing hot cast iron skillet on both sides.
- Étape 3
Make the lemon garlic butter
- Mix the softened butter with minced garlic, lemon zest and lemon juice until smooth.
- Étape 4
Assemble the skillet
- Slice the rested steak and add it back to the skillet with the potatoes.
- Score the camembert and place it in the middle of the skillet.
- Melt the camembert over the fire.
- Étape 5
Finish and serve
- Drizzle the lemon garlic butter over the steak.
- Scatter fresh rosemary over the top and serve straight from the skillet.