Tenderized flank steak with tomato chimichurri and butter bean pumpkin mash

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the pumpkin on a baking dish and toss with 2 tablespoons olive oil, half of the sweet paprika, a pinch of salt, and black pepper. Roast for 30 to 35 minutes, until very tender and browned on the edges.

2. 2

   2. While the pumpkin roasts, make the tomato chimichurri: combine the chopped tomato, half of the garlic, parsley, 2 tablespoons red wine vinegar, 3 tablespoons olive oil, half of the dried oregano, half of the crushed chili flakes, a pinch of salt, and the lemon juice in a bowl. Set aside so the flavors can develop.

3. 3

   3. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook for 6 to 8 minutes until translucent and lightly golden. Stir in the remaining garlic and cook for 1 more minute. Remove from the heat.

4. 4

   4. Transfer the roasted pumpkin to a large bowl. Add the cooked butter beans, the sautéed onion and garlic, butter, milk, and some of the hot stock or water. Mash until rustic but creamy. Add more stock or water if needed. Season with salt, black pepper, and the remaining dried oregano.

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   5. Spoon the butter bean and pumpkin mash into a baking dish. Top with the grated sardo cheese and bake at 220°C / 425°F for 10 to 12 minutes, until the cheese melts and lightly gratins.

6. 6

   6. While the mash gratinates, pat the beef flank steak dry with paper towels. Season it with salt, black pepper, the remaining sweet paprika, and the remaining crushed chili flakes. Drizzle with 1 tablespoon red wine vinegar and let rest for 5 minutes.

7. 7

   7. Heat a grill pan or large skillet over medium-high heat. Add the last tablespoon of olive oil and cook the beef flank steak for 4 to 6 minutes per side, depending on thickness, until browned and cooked through but still juicy. If you prefer it well done, lower the heat and cook 2 to 3 extra minutes per side.

8. 8

   8. Remove the beef flank steak and let it rest for 5 minutes before slicing it thinly against the grain for maximum tenderness.

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   9. Serve a portion of the hot butter bean and pumpkin mash, arrange the sliced beef flank steak on top or alongside, and finish with generous spoonfuls of tomato chimichurri. Add extra black pepper if desired.