Flank Steak au Jus
with Creamy Dijon Cauliflower, Pickled Baby Turnips & Watercress
Au jus is a French culinary term for “with juice,” usually referring to meat served with its own juices as a sauce. It’s important to let steak rest after cooking it to allow the juices to redistribute, and often a little juice comes out in the process. That mixes with the deglazed “fond,” or brown bits at the bottom of the steak pan. Together with the addition of a little water, they become a sauce.
- 6 Baby Turnips
- 3 Cloves Garlic
- 1 Bunch Tarragon
- ½ Head Cauliflower
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Sugar
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Mayonnaise
- 2 Teaspoons Honey
- 1 Lemon
- 12 Ounces Flank Steak
- 1 Bunch Watercress
Prepare your ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Peel and cut the turnips in half lengthwise. Peel all 3 garlic cloves. Smash and roughly chop 2 of the cloves and mince the other clove until it resembles a paste. Pick the tarragon leaves off the stems, then finely chop the leaves. Remove and discard the core of the cauliflower, then cut the rest into florets.
Pickle the turnips:
In a small pot, combine the roughly chopped garlic, the red wine vinegar, the sugar, 1 cup of water, some pepper, and a big pinch of salt. Heat to boiling on high. Add the turnips, and remove from the heat. Let stand until ready to serve, then drain.
Roast the cauliflower:
Place the cauliflower on a baking sheet. Drizzle it with a little olive oil and season with salt and pepper; toss to coat. Roast in the oven 12 to 14 minutes, or until browned and tender. Meanwhile, in a small bowl, stir together the tarragon, Dijon mustard, mayonnaise, honey, and the juice of half the lemon. Season the mixture with salt and pepper to taste. When the cauliflower is done, let it cool for 2 minutes, drizzle the mustard mixture over it, and toss to coat.
Cook the steak:
Pat the steak dry with paper towels. Season with salt and pepper. In a large pan, heat some olive oil on medium until hot. Add the steak and cook it 7 to 10 minutes per side, or until it reaches your desired doneness. Transfer the steak to a cutting board to rest for at least 5 minutes.
Make the jus for the steak:
After the steak has rested, use the same pan to make a jus. Add about ½ cup of water, and any accumulated juices from resting the steak to the hot pan. Use a spoon or whisk to scrape up any brown bits from the bottom of the pan. Simmer the liquid on medium-low for about 1 to 3 minutes or until it thickens.
Make the watercress salad & serve:
In a large bowl, whisk together the garlic paste, the juice of the other lemon half, and a little olive oil. Add the watercress and drained turnips, tossing to coat. Season the salad with salt and pepper to taste. Cut the the steak into 2 pieces and place 1 on each plate. Spoon a little of the jus on each piece of steak. Serve with the creamy cauliflower, pickled turnips, and watercress salad. Enjoy!