Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Flank Steak au Jus

with Roasted Dijon Cauliflower, Pickled Baby Turnips & Watercress

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Au jus is a French culinary term for “with juice,” usually referring to meat served with a pan sauce. When cooking steak, drippings and browned bits usually get left in the pan. But wait, there’s flavor there! Deglazing these bits with demi-glace and simmering with just a bit of water create a rich sauce that enhances the dish. It’s complete cooking, putting every bit of flavor right back into the finished steak.

fresh
ingredients
Flank Steak au Jus with Roasted Dijon Cauliflower, Pickled Baby Turnips & Watercress
Title
  • 1 bunch Baby Turnips
  • 3 cloves Garlic
  • 1 bunch Tarragon
  • 1 Lemon
  • ½ head Cauliflower
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Sugar
  • 1 Tbsp Dijon Mustard
  • 10 oz Flank Steak
  • 3 Tbsps Beef Demi-Glace
  • ½ bunch Watercress
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Trim off and discard the stems of the turnips; peel the bulbs and cut in half lengthwise. Peel all 3 garlic cloves. Smash 2 of the cloves; mince the remaining clove then, using the flat side of your knife, smash until it resembles a paste. Pick the tarragon leaves off the stems; discard the stems and finely chop the leaves. Remove and discard the core of the cauliflower; cut the head into small florets. Quarter the lemon and remove seeds.
Pickle the turnips:
2 Pickle the turnips:
In a small pot, combine the smashed garlic cloves, sugar, 1 cup of water, some pepper and a big pinch of salt. Heat to boiling on high. Place the turnips and red wine vinegar in a heatproof bowl or jar. When the liquid begins to boil, careful pour it over the turnips in vinegar, making sure the turnips are completely submerged. Let stand until ready to use.
Roast & dress the cauliflower:
3 Roast & dress the cauliflower:
Place the cauliflower on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast in the oven, stirring halfway through, 14 to 16 minutes, or until browned. While the cauliflower roasts, in a small bowl, combine the tarragon, Dijon and the juice of 2 lemon wedges. Slowly whisk in 2 teaspoons of olive oil; season with salt and pepper to taste. Once the cauliflower is finished, remove from oven and allow to cool for 2 minutes. Drizzle with the mustard mixture and, using tongs or a large spoon, toss to coat.
Cook the steak:
4 Cook the steak:
Pat the steak dry with paper towels and season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steak and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until it reaches your desired degree of doneness. Transfer the cooked steak to a cutting board and rest for at least 5 minutes. Carefully discard any oil from the pan, leaving the browned bits (or fond) in the pan.
Make the jus:
5 Make the jus:
While the steak rests, add the beef demi-glace, ¼ cup of water and any accumulated juices from the resting steak to the pan of browned bits. Using a spoon or whisk, scrape up the browned bits from the bottom of the pan and simmer on medium-low, stirring occasionally, 1 to 3 minutes or until slightly thickened.
Make the salad & plate your dish:
6 Make the salad & plate your dish:
In a large bowl, whisk together the garlic paste, juice of the remaining lemon wedges and 2 teaspoons of olive oil. Add the watercress and as much of the pickled turnips as you’d like (draining before adding) and toss to coat; season with salt and pepper to taste. To plate your dish, find the lines of muscle (or grain) of the steak and thinly slice against the grain. Divide the sliced steak, cauliflower and salad between 2 plates. Top the steak with a spoonful of jus. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 500°F. Wash and dry the fresh produce. Trim off and discard the stems of the turnips; peel the bulbs and cut in half lengthwise. Peel all 3 garlic cloves. Smash 2 of the cloves; mince the remaining clove then, using the flat side of your knife, smash until it resembles a paste. Pick the tarragon leaves off the stems; discard the stems and finely chop the leaves. Remove and discard the core of the cauliflower; cut the head into small florets. Quarter the lemon and remove seeds.
2 Pickle the turnips:
In a small pot, combine the smashed garlic cloves, sugar, 1 cup of water, some pepper and a big pinch of salt. Heat to boiling on high. Place the turnips and red wine vinegar in a heatproof bowl or jar. When the liquid begins to boil, careful pour it over the turnips in vinegar, making sure the turnips are completely submerged. Let stand until ready to use.
Pickle the turnips:
Roast & dress the cauliflower:
3 Roast & dress the cauliflower:
Place the cauliflower on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast in the oven, stirring halfway through, 14 to 16 minutes, or until browned. While the cauliflower roasts, in a small bowl, combine the tarragon, Dijon and the juice of 2 lemon wedges. Slowly whisk in 2 teaspoons of olive oil; season with salt and pepper to taste. Once the cauliflower is finished, remove from oven and allow to cool for 2 minutes. Drizzle with the mustard mixture and, using tongs or a large spoon, toss to coat.
4 Cook the steak:
Pat the steak dry with paper towels and season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steak and cook, loosely covering the pan with aluminum foil, 3 to 4 minutes per side, or until it reaches your desired degree of doneness. Transfer the cooked steak to a cutting board and rest for at least 5 minutes. Carefully discard any oil from the pan, leaving the browned bits (or fond) in the pan.
Cook the steak:
Make the jus:
5 Make the jus:
While the steak rests, add the beef demi-glace, ¼ cup of water and any accumulated juices from the resting steak to the pan of browned bits. Using a spoon or whisk, scrape up the browned bits from the bottom of the pan and simmer on medium-low, stirring occasionally, 1 to 3 minutes or until slightly thickened.
6 Make the salad & plate your dish:
In a large bowl, whisk together the garlic paste, juice of the remaining lemon wedges and 2 teaspoons of olive oil. Add the watercress and as much of the pickled turnips as you’d like (draining before adding) and toss to coat; season with salt and pepper to taste. To plate your dish, find the lines of muscle (or grain) of the steak and thinly slice against the grain. Divide the sliced steak, cauliflower and salad between 2 plates. Top the steak with a spoonful of jus. Enjoy!
Make the salad & plate your dish: