Glazed flank steak with green bean juice

For the flank steak:

• Remove the excess of external fat from the flank and chop it into square portions of about 200 g.
• Vacuum pack with a little salt and black pepper.
• Boil or steam in the Roner sous-vide cooker for 18 hours at 72 ºC.
• Once finished, let the meat stand for 15 minutes at room temperature to allow the juices to settle and to prevent it from toughening.
• Cool in a chiller or in iced water.

For the glaze sauce:

• Reduce the juice that’s left in the bag until obtaining a glaze of meat.
• Mix the reduction at a low heat with the butter cubes and add salt if required.

For the green bean juice:

• Prepare the green bean juice by blanching them in boiling water with salt and then putting them in iced water.
• Drain the beans and pour some garlic fried in oil over them.
• Use a blender or a thermomix to blend everything together.
• Strain through a sieve and add salt if required.
• Emulsify the juice with a little virgin olive oil.

For the mashed potatoes:

• Season the mashed potatoes with some garlic fried with oil.

For the decoration:

• Boil the mini leeks the English way.

HOW TO SERVE

• Reheat the meat at 72 ºC in Roner or in a steam oven for about 10 minutes.
• Sear the meat with a little oil in a non-stick frying pan and, once sealed, glaze it with the meat juice.
• Place the mashed potatoes on the plate and the glazed flank over them.
• Heat up the mini leeks.
• Serve the hot green bean juice in a jug.