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MasterChef New Zealand


MasterClass - Flank Steak with Steamed Potatoes and Soft Boiled Egg Sauce

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Flank Steak with Steamed Potatoes and Soft Boiled Egg Sauce

Recipe by Ray McVinnie

6 eggs
3 tbsp capers
8 Oritz anchovy fillets, coarsely chopped
1 tbsp Dijon mustard
75ml Lupi olive oil
3 tbsp lemon juice, or to taste
Zest of 1 lemon, finely grated
1 tsp tarragon, finely chopped
Salt and freshly ground black pepper

Steak and Potatoes
5 Agria potatoes, medium sized, peeled, sliced 1.5cm thick
900g flank steak (also called Tear Drop steak) in one piece, trimmed of all fat and sinew
4 tbsp Lupi olive oil
2 cloves garlic, finely chopped
1 tbsp freshly ground black pepper
100ml white wine
250ml beef jus
Small handful chervil
Small handful watercress sprigs
1/2 cup kalamata olives, pitted

1. To make the sauce, place the eggs into a saucepan of cold salted water. Bring the eggs to the boil and boil for 2 minutes. Immediately drain the eggs and run under cold water until completely cold. Peel and chop the eggs coarsely. Place into a mixing bowl.

2. Place the capers, anchovies mustard, Lupi olive oil, lemon juice, lemon zest and tarragon in the same bowl as the eggs and stir in. Be careful not to over mix. Season to taste and set aside.

3. Steam the potatoes until tender. Reserve and keep warm.

4. Place the steak in a large bowl and add the Lupi olive oil, garlic and pepper and rub all over the beef. Heat a frying pan over high heat and panfry the steak for about 1 minute on each side. Remove from the pan and rest in a warm place.

5. Pour any of the steak fat from the frying pan and place the pan back over high heat. Add the wine and allow to bubble for 20 seconds. Add the jus and boil until slightly syrupy.

6. Slice the beef thinly across the grain of the meat and serve on the potatoes with the jus over it and the egg sauce on top. Sprinkle with chervil and watercress sprigs and top with olives.

1. The sauce is good with any of your favourite cuts of steak.
2. Flank steak should be fried quickly over high heat. Longer cooking will result in tough steak.
3. If tarragon is unavailable, a finely diced small gherkin will fill the gap.