Pan Seared Australian Beef Flank Steak with Asian Mushroom Sauce

Serving 2
Preparation Time 30 mins
Skill Easy
Ingredients

300g Chilled Australian Beef Flank (150g steaks, 1.5cm thick)
20g Oil
Salt (to taste)
Black Pepper Crushed (to taste)

ASIAN MUSHROOM SAUCE
15g Oil
1 piece Shallot (minced)
1 clove Garlic (minced)
40g Shitake Mushroom (sliced)
20g Oyster Sauce
20g Hoisin Sauce
50ml Water
5g Potato Starch
White Pepper Powder (to taste)

 

 

 

 

 

 

 

 

 

Method
  1. Seared Australian Beef Flank Steak
    • Pat dry beef flank steak cuts with paper towel, season with salt and crushed black pepper on both sides.
    • Heat a pan with Olive Oil on Medium High Heat.
    • Once pan is nicely heated and oil is shimmering, gently place Beef Flank Steak on pan and sear for 2min
    • Flip and sear on the other side for another 2min.
    • Remove from pan and allow to rest covered loosely with aluminum foil for 5~7mins.
    • Once done, this should produce Medium Rare Doneness. For more doneness, cook steak on pan for longer period of time each side.
    • Ready to serve.
  2. Asian Mushroom Sauce
    • Heat a pan with oil and sauté shallot and garlic till fragrant.
    • Next add in sliced shitake mushroom and sauté for 2mins.
    • Add in oyster sauce, hoisin sauce, water into the pan and mix well.
    • Make a slurry with potato starch and thicken sauce as needed.
    • Season to taste and ready to serve with steak.

Recipe from Meat & Livestock Australia

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