Milk-Braised Flank Steak with Chimichurri Crust and Rustic Smoked Sweet Potato Mash

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F.

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   2. Season the beef flank steak with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.

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   3. In a deep ovenproof baking dish, place the sliced onion, 3 lightly crushed garlic cloves, and bay leaves. Set the flank steak on top and pour in the milk and beef stock.

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   4. Cover the dish tightly with a lid or aluminum foil and bake at 180 °C / 350 °F for 2 hours, or until the meat is very tender when pierced.

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   5. While the meat cooks, make the crust: in a bowl, combine the fresh parsley, the remaining 3 minced garlic cloves, dried oregano, crushed red pepper, red wine vinegar, 3 tablespoons olive oil, breadcrumbs, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. It should form a moist, loose paste.

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   6. Place the sweet potato in a pot with the water and a pinch of salt. Boil over medium heat for 18 to 20 minutes, until very tender. Drain well.

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   7. Mash the hot sweet potato with the butter, 2 tablespoons olive oil, smoked paprika, and 1/2 teaspoon salt until rustic. Fold in the scallion and keep warm.

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   8. Remove the flank steak from the oven and raise the temperature to 220 °C / 425 °F. Transfer the meat to a sheet pan or shallow baking dish. Discard the bay leaves and, if desired, reserve some of the cooked onion for serving.

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   9. Spread the chimichurri-breadcrumb mixture over the top of the meat, pressing gently so it adheres.

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    10. Bake again at 220 °C / 425 °F for 10 to 12 minutes, until the crust is golden and fragrant.

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    11. Let the meat rest for 5 minutes before slicing. Serve in portions with the rustic smoked sweet potato mash and, if reserved, the braised onion on top or on the side.