Beef Flank Steaks with Crisp Shallots and Wild Mushroom and Watercress Salad

Deep-fried shallots, griddled flank steak, and sautéed mushrooms served over a dressed watercress salad for a hearty meal.

Beef Main Course Mushrooms Steak Salad

Estimated Nutrition

Calories

716

kcal / serving

2864.1 kcal total

Carbs

27.1g

per serving

108.5 g total

Fat

51.1g

per serving

204.2 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Cider Vinegar

good quality

tsp

English Mustard

Dairy

110

Milk

GrainsCereals

110

Plain Flour

for dusting

Meat

600

Beef Flank Steaks

two 300g pieces

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

500

Vegetable Oil

for deep frying

tbsp

Olive Oil

tbsp

Rapeseed Oil

Vegetables

piece

Shallot

peeled and sliced into thin rings

150

Mixed Wild Mushrooms

cleaned

110

Watercress

washed, thick stalks removed

Method

Heat a griddle pan or barbecue to a high heat.

Heat vegetable oil in a deep heavy-based pan until a breadcrumb sizzles.

Season steaks and cook for 3-4 minutes per side, then rest for 5 minutes.

Coat shallot rings in flour, dip in milk, and dredge in flour again.

Sauté mushrooms in olive oil for 2-3 minutes until softened.

Whisk cider vinegar, rapeseed oil, and mustard to dress the watercress.

Deep-fry shallots for 3-4 minutes until golden-brown and drain on kitchen paper.

Season plain flour with salt and black pepper.

Plate watercress, top with sliced steak, mushrooms, and crisp shallots.