Some recipes are truly comforting—and this one is one of them. A well-seared flank steak seasoned with FitCook barbecue seasoning, served on a bed of melt-in-your-mouth sweet potato purée...you're already in heaven. But add to that a sauce made with mushrooms, garlic, capers, thyme, and La Mielleuse (our sugar-free honey mustard sauce)? Now you're in a whole new league.
It's a restaurant-worthy meal that you can make at home without breaking a sweat. A perfect mix of sweet and savory, textures, and protein. Whether you're team oven or team BBQ, you're going to love it.
INGREDIENTS AND QUANTITIES
Sweet potato purée
- 2 sweet potatoes, medium size
Flank steaks
- 2 flank steaks
- 2 tbsp (30 ml) Fitcook Foodz grilling seasoning
Sauce
- 15 mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) fresh thyme, chopped
- 2 tbsp (30 ml) capers
- 2 tbsp (30 ml) light soy sauce
- 1⁄4 cup (60 ml) La Mielleuse, Sugar-Free Honey Mustard Sauce by FitCook Foodz
- 1 cup (250 ml) no-salt-added beef broth
- 1 tbsp (15 ml) cornstarch
STEPS
1. Preheat oven to 400°F.
2. Place whole sweet potatoes in the oven for 1? hours. When they come out of the oven, the skins should peel off on their own and the flesh should melt into a puree.
3. Place the flank steak and spices on a plate. Coat well.
4. In a high-heat skillet sprayed with Fitcook Foodz camelina oil, cook flank steaks for 3 to 4 minutes on each side, depending on thickness and desired doneness. Let stand 5 minutes before slicing.
5. In the same pan, sprayed with Fitcook Foodz camelina oil, add mushrooms, onion, garlic and thyme. Season with Salt & Pepper and cook for 3 minutes, stirring regularly.
6. Add capers, light soy sauce, honey mustard sauce and beef broth.
7. Bring to the boil, adjust heat to low and simmer uncovered for 10 minutes.
8. In a small bowl, dissolve cornstarch in 2 tbsp (30 ml) water. At the end of cooking, add this mixture to the pan and stir well to thicken the sauce.
9. Adjust seasoning with Salt &Pepper.
10. Serve the purée at the bottom of the plates. Serve with slices of flank steak and sauce.
TIP
Of course, you can also cook the flank steak on the BBQ. However, I like the idea of using the juices from the meat to make the sauce, right in the same pan.
Bon Appétit!
