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Instructions

Take the meat out about an hour before cooking it.

If you cook it while it's still cold, it will lose its tenderness.

Peel half of the shallots.
Cook them over low heat in a skillet with the butter and cooking oil for 10 minutes.

Place your plates in the oven at 60°C so that the meat doesn't cool down too quickly when you're ready to serve it.

Meanwhile, peel and finely chop the remaining shallots.
Add them to the pan and cover again for another 10 minutes.

Once the shallots are cooked, season with salt and pepper, then keep them warm in the oven along with the plates.

Heat a little oil in a skillet, and when it’s hot, add the sirloin slices.
Season the side not currently cooking with salt.

Here are the recommended cooking times based on your desired doneness:

Rare: 30 to 45 seconds per side,
Medium-rare: between 1 min and 1 min 30 sec per side,
Medium: between 2 min and 2 min 30 sec per side,
Well-done: 3 to 4 minutes per side.

Once the meat has reached your desired level of doneness, immediately transfer the beef slices to a warm plate and cover them with the other plate.

The Chef’s Tip

Let the meat rest for 5 to 10 minutes between the two plates. This will allow the juices to redistribute throughout the meat, resulting in tender and perfectly juicy flank steaks 😋

Meanwhile, return the shallots to the pan and toss them so they absorb the meat juices.
Remove the shallots, pour in the balsamic vinegar, and deglaze over low heat for one minute .
Pour the deglazed liquid over the shallots.

Place a slice of beef on each plate, scatter the thinly sliced shallots on top, and arrange the whole shallots alongside.
If you’ve made mashed potatoes, you can shape them on the plate using a pastry ring, which will give you a professional-looking result 🤩

Beef flank steak with shallots in balsamic vinegar