Middle Eastern Flank Steak with Brie Rice Cake and Sumac Butter Sauce
Servings 6 servings
Ingredients
Beef Flank Steak
- 2 lb (1 kg) PEI Certified Beef Flank Steak
- 2 Spanish onions grated
- 12 cloves garlic smashed
- 4 lemons juiced and zested
- 4 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 4 tbsp (60 mL) paprika
Savoury Brie Rice Cake
- 1 cup (250 mL) Dainty® Long Grain and Wild Rice Blend
- 2 cups (500 mL) water
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) black pepper
- 9 oz (250 g) Lactalis Brie, cut into ½-inch (1 cm) dice
- ½ cup (125 mL) cranberries, halved
- Oil for searing
Brown Rice Dukkah
- ½ cup (125 mL) Dainty® Long Grain and Wild Rice Blend
- ¼ cup (62 mL) canola oil
- 2 tbsp (30 mL) za’atar seasoning
- 2 tbsp (30 mL) toasted sesame seeds
- 2 tbsp (30 mL) fresh parsley, chopped
- Salt to taste
Buttercup Squash Purée
- ½ medium buttercup squash peeled and diced
- 4 tbsp (60 mL) Lactalis Unsalted Butter
- 1 cup (250 mL) Lactalis 35% Whipping Cream
- Salt to taste
Roasted Seasonal Vegetables
- ½ medium cauliflower cut into florets
- 1 lb (500 g) rainbow carrots, quartered lengthwise
- ½ lb (250 g) cinnamon cap mushrooms (or shiitake, if unavailable)
- 4 tbsp (60 mL) Lactalis Unsalted Butter
- Salt to taste
Sumac Butter Sauce
- ¾ cup (175 mL) red wine
- ¾ cup water 175 mL
- 2 tbsp (30 mL) sumac
- 6 tbsp (90 mL) Lactalis Unsalted Butter
- Salt to taste
Instructions
Beef Flank Steak:
- Preheat thermal circulator to 130°F (54°C). Trim and cut steaks into desired sizes. Season steaks with salt and pepper. Grate onions and combine with smashed garlic, lemon zest, lemon juice and olive oil. Place steak in sous-vide bags with marinade, seal, and cook for 40 minutes, ensuring meat stays fully submerged.
Savoury Brie Rice Cake:
- Combine rice, water, and salt. Bring to a boil, cover, and reduce heat to low; cook for 20 minutes. Rest 5 minutes. Stir in cranberries and half the diced brie while the rice is warm; season with salt and pepper. Pack mixture into cylindrical molds and top with remaining brie and cranberries. Chill for 10 minutes. Heat oil in a skillet over medium-high heat and sear cakes until golden and crisp. Prior to service, flash cakes in the oven to warm and melt cheese.
Brown Rice Dukkah:
- Boil rice briefly until grains just begin to soften; drain immediately. Heat oil in a pan at a medium-high temperature, add rice, and fry until crisp and golden. Drain and pulse in a spice grinder to a coarse texture. Combine with toasted sesame seeds, za’atar, parsley, and salt. Set aside.
Buttercup Squash Purée:
- Sauté squash in butter in a saucepan until softened and lightly browned. Add cream and salt, then simmer until squash is fork-tender. Transfer to a blender and purée until smooth. Pass through a fine sieve and keep warm.
Roasted Seasonal Vegetables:
- Preheat oven to 350°F (180°C). Blanch carrots in salted water until tender-crisp, about 4 minutes. Roast mushrooms and cauliflower florets in the oven for 20 minutes or until soft. Before service, sauté vegetables in butter and finish with a sprinkle of brown rice dukkah.
Sumac Butter Sauce:
- Steep sumac in water for 5 minutes to create tea. Combine red wine and sumac tea in a small saucepan. Reduce by three-quarters, ensuring sauce does not come to a boil. Whisk in butter, 1 tablespoon at a time to create an emulsion. Season with salt to taste. Keep warm.
- Remove steak from sous vide, pat dry, and brush with paprika. Sear on all sides over high heat until a dark crust forms. Tent with foil and rest for 5 minutes. Slice thinly against the grain.
- To serve, spread a semicircle of squash purée on the plate. Place the rice cake at one end, along with roasted vegetables and sliced flank steak. Spoon sumac butter sauce between the steak and purée.
Notes
Chef’s Notes:
If the butter sauce is too tart, balance with a touch of honey.
Torch the top of the rice cakes for colour and texture before plating.
Garnish with micro arugula, lemon juice, and sea salt
If the butter sauce is too tart, balance with a touch of honey.
Torch the top of the rice cakes for colour and texture before plating.
Garnish with micro arugula, lemon juice, and sea salt