Malbec-Glazed Pork Flank Steak with Rustic Cauliflower Mash and Oregano Onions

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Season the pork flank steak on both sides with 5 g (about 1 tsp) of the salt, black pepper, half of the chopped garlic, the sweet paprika, and half of the dried oregano. Rub with 1 tbsp (15 ml) olive oil and let it rest for 10 minutes.

3. 3

   Meanwhile, place the cauliflower in a pot with water and a pinch of salt. Cook for 12 to 15 minutes until very tender. Drain well.

4. 4

   In a large oven-safe skillet, heat 1 tbsp (15 ml) olive oil over medium-high heat. Sear the pork 3 to 4 minutes per side until well browned.

5. 5

   In a small bowl, mix the Malbec wine, honey, mustard, red wine vinegar, and beef stock. Pour half of this mixture over the seared pork.

6. 6

   Transfer the skillet to the oven and cook the pork for 18 to 22 minutes at 200 °C / 400 °F, or until fully cooked and juicy. Remove the meat, cover loosely, and rest for 8 minutes.

7. 7

   While the meat rests, pour the remaining Malbec mixture into the same skillet and cook over medium heat for 5 to 7 minutes, scraping up the browned bits, until it becomes a glossy, lightly thickened glaze.

8. 8

   In another skillet, heat 1 tbsp (15 ml) olive oil with the butter. Add the onions, the remaining garlic, the remaining oregano, and a pinch of salt. Cook for 12 to 15 minutes over medium heat, stirring, until the onions are tender and lightly golden.

9. 9

   Mash or process the hot cauliflower with the heavy cream, grated Sardo cheese, nutmeg, and the remaining salt until you get a rustic puree. Fold in half of the fresh parsley.

10. 10

    Slice the pork into portions, spoon over the Malbec glaze, and serve with the rustic cauliflower mash. Finish with the oregano onions and the remaining fresh parsley on top.