Flank beef steaks finished with lemon garlic and olive oil, with hand-cut fries
Course
Main Course
Cuisine
French, Lebanese, Mediterranean
Keyword
Crowd pleaser, Quick and Easy, Weeknight Dinner
Total Time20minutes
Servings4
AuthorZaatar and Zaytoun
Ingredients
500gbeef flank steak
pinchblack pepper
pinch7 spice
drizzle mild olive oil
For the lemon garlic mixture
2clovesof garlic
2tablespoonextra virgin olive oil
half a lemon juiced
For the fries
4medium potatoes
vegetable oil for frying
Instructions
To prepare the steaks
Take out the steaks from the fridge and bring to room temperature.
Using a rolling pin, bash the flank steaks so they become thin and tender. Sprinkle a small pinch of black pepper and 7-spice. Drizzle on a little mild olive oil and rub on both sides.
Finely chop the garlic and add to small bowl with the juiced half lemon and a good drizzle of extra virgin olive oil. Set aside
To make the fries
Peel and cut the potatoes into thin rounds. Then slice diagonally into thin sticks and set aside
Prepare a large plate with 2 pieces of kitchen paper
In a deep stainless steel pan, heat up enough vegetable oil (about halfway deep) on high heat. Test with one potato and when it begins sizzling gently transfer half the potatoes.
Avoid turning the potatoes too much in the first few minutes, then as they begin to develop a crust, turn them occasionally and remove with a slotted spoon onto kitchen paper lined plate.
When you have cooked the first batch, repeat to make the second batch of fries. Lightly salt.
To finish the steaks
Heat up a wide pan on high heat for five minutes using no oil initially. Then after five minutes add a drizzle of mild olive oil or vegetable oil, and heat up for another few minutes
Add a few of the steaks so as not to crowd the pan and sear for 2 minutes on each side. Then reduce the heat to low and drizzle on the garlic lemon mixture. Simmer for one minute before turning off the heat
Serve the steaks with a handful of fries and optional hot sauce.