Meat
Oven-Roasted Flank Steak
Tender flank steak slow-roasted with golden potatoes in its own juices.
Gluten-free
Ingredients
- 1.5 kg flank/skirt cut (vacío)
- 6 potatoes, halved
- 3 garlic cloves
- 100 g white wine
- 200 g water
- Oregano and rosemary to taste
- 50 g oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Chop the garlic in the mixing bowl 3 sec/speed 7, add oil, wine, oregano, rosemary, salt and pepper and mix 5 sec/speed 3.
- Brush the vacío with the mixture and place it in a roasting pan with the potatoes.
- Add the water to the bottom of the pan so it doesn't dry out.
- Bake at 160°C for 2 hours covered with foil.
- Uncover and brown 20 min at 200°C, turning the potatoes.
- Let rest 10 min before slicing against the grain.
Tips
- Slow, low-temperature cooking is key for a tender vacío.
- The pan juices can be used as a sauce.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
