Our feature dish for September 2015 came from food writer and author, Kate Gibbs. She shared one of her favourite recipes from her book Margaret and Me (Murdoch Books).
30 minutes. Gluten Free. Sugar Free.
250g grass fed flank steak
3 tablespoons olive oil
2 french shallots
350g assorted mushrooms
2 sprigs or thyme
2 - 3 sweet potatoes
2 teaspoons sumac
Preheat oven & prepare sweet potato crisps
Preheat the oven to 200°C. Lightly grease a large baking tray with olive oil. Use a mandolin to slice the sweet potato into very thin, almost transparent rounds. Place sweet potato in a bowl with 1 tablespoon of olive oil, sea salt and sumac. Toss to coat well. Arrange the slices on the baking tray in a single layer, being careful not to overlap them. Sprinkle over flaked sea salt (regular salt can be used as a substitute) and bake for 5–6 minutes, or until they are slightly golden brown with a little give in the centre (they will firm up). Check regularly to avoid burning and turn after 3 minutes. Depending on the size of your oven, you may need to bake them in a few batches.
Heat a large fry pan over high heat until smoking. Place steak flat on board & season both sides with salt, pepper and 1 tablespoon of olive oil. Add the steak to the hot pan and sear for 2-3 minutes on each side, or until a crust forms. Transfer to a plate to rest for 5–10 minutes.
Make mushroom sauce
Return pan to a medium to low heat, add 1 tablespoon of oil and 20g butter to your taste. Add finely chopped shallots and saute for 5 minutes, or until softened. Add thickly sliced mushrooms and cook until golden brown. Finish off by adding the thyme sprigs and cook for a further 1–2 minutes.
Place steak on a serving board and cut across the grain into 1-2 cm (¾ in) thick slices. Spoon the mushrooms over the top with any remaining pan juices. Serve with sweet potato crisps.
This recipe was created by Kate Gibbs. For more information visit www.kategibbs.com
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