Flank steak with loads of onions
Bistecca di fianco alle cipolle
Nothing is easier than grilling a flank steak, but the sidedish with loads of onions can be a challenge. This sauce of different kinds of onions in onions is extremely popular, which means I’ll happily spend time making it, even though it is a bit laborious.
By blanching the garlic several times in boiling water, the taste becomes mild and unobtrusive giving the cream extra texture and aroma.
500 g flank steak spiced with salt and pepper
5 shallot onions
2 red onions
1 whole garlic
1 tbsp butter
1 tbsp mustard
50 ml white wine vinegar
100 ml double cream (whipping cream)
100 ml chicken stock
Lemon juice, salt, pepper
Bring a pot full of lightly salted water to the boil
Peel the red onions, cut them in quarters and blanch in boiling water for 2 minutes
Peel and blanch 4 of the 5 shallots
Remove the onions with a skimmer and place them in cold water to stop the boiling
Peel all the garlic cloves and blanch them in boiling water 2-3 time. They get milder for every time you change the water
Chop the remaining shallot onion and fry it in melted butter along with the blanched garlic cloves without changing the colour
Stir in mustard and sauté for a couple of minutes
Pour in white wine vinegar and let most of it evaporate, before you add chicken stock and cream
Blend the sauce to a nice cream.
Grill the flank steak while you heat up red onions and shallots in the garlic cream sauce.
Service the flank steak with loads of onions as soon as the meat is done.