Steak With Potato & Cauliflower Gratin

Roasted flank steak, fingerling potato & cauliflower gratin, blackberry sauce

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650 cal

30 min

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Recipe Ingredients

  • (a) foil cups
  • (b) fingerling potato
  • (c) cauliflower
  • (d) alfredo sauce
  • (e) flank steak
  • (f) blackberry sauce

Equipment Needed

  • baking tray with foil
  • small sauce pot
  • wooden spoon
  • scissors
  • plate
  • skillet or sauté pan
  • tongs
  • cutting board & knife
  • serving spoon

Recipe Directions

  1. Preheat your oven to 425 degrees fahrenheit. Place the foil cups (a) onto a baking tray lined with foil. Leave the steak on the counter to temper while you prepare the gratin.
  2. Add the potatoes (b) and cauliflower (c) to a small saucepot. Pour the gratin sauce (d) over the vegetables in the pot. Place the pot over medium heat and slowly bring up to a simmer, stirring occasionally. Once simmering, adjust the heat to low and simmer for 2 minutes.
  3. After simmering, carefully spoon the vegetables and gratin sauce into the foil cups. Place the baking tray into your preheated 425 degree oven and bake for 20 minutes.
  4. When the gratin vegetables have baked for 10 minutes, cut open the package of steak (e) and place on a plate. Season both sides of the meat with a pinch of salt and pepper.
  5. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the steak in the pan and sear for 4 minutes (sear for 5 minutes if preparing 4+ servings).
  6. While the steak is cooking, periodically check on the gratin vegetables. The gratin is ready when it is bubbling and browned on the top.
  7. When the steak has seared for 4 minutes, flip it over and sear the other side for 3 minutes (4 minutes if preparing 4+ servings). After searing, remove the steak from the pan and place on a cutting board to rest.
  8. At this point your gratin vegetables should be ready. Remove from the oven and carefully spoon the gratin onto one side of your serving plates. Slice the steak into 1/2 inch thick slices and place beside the gratin. Drizzle the blackberry sauce (f) over the steak.
Madison & Rayne Did You Know?

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