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Flank steak and red pepper confit


10 minutes


25 minutes



Flank steak and red pepper confit
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15 ml (1 tbsp.) butter
80 ml (1/3 cup) onion, finely chopped
625 ml (2 1/2 cup) red peppers, cut into strips
60 ml (1/4 cup) des wine
15 ml (1 tbsp.) cider vinegar
80 ml (1/3 cup) sugar
Salt and freshly ground black pepper, to taste
30ml (2 tbsp.) fresh basil, chopped
2 beef flanks,  300 g (10 1/2 oz.) each, approximately
30 ml (2 tbsp.) Dijon mustard
15 ml (1 tbsp.) vegetable oil
10 ml (2 tsp.) butter


  1. Preheat oven to 200°C (400°F).
  2. Melt butter in a pot over medium heat and fry onion and red pepper until tender.
  3. Deglaze with wine and vinegar.
  4. Add sugar. Season to taste.
  5. Simmer, allowing liquid to evaporate almost completely, then add basil.
  6. Place meat in a bowl and coat with mustard on all sides.
  7. Heat oil and butter over medium heat in a large pan.
  8. Sear meat on all sides, then place in a baking dish.
  9. Add salt and peper, then bake in oven for 6-7 minutes, or until meat reaches desired doneness.
  10. Serve with hot or warm red peppers.


The red pepper confit will keep in the refrigerator for several days. It also delicious with chicken.

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