The Hungarian Flank

July 20, 2011
0 Ratings
  • Serves 2-3
Author Notes

I am adapting my salmon paprikash recipe with cherry and rhubarb for flank steak. This version is the quick and rustic one. You could do a long, slow marinade with a variation of this sauce for an even more tender steak. But this recipe turned out plenty tender. This time I could not find bison, so the photos show you beef. —Sagegreen

What You'll Need
  • 12 ounces flank steak, beef or bison
  • sprinkling of kosher salt, divided
  • 1/4 teaspoon pink and black peppercorns, smashed
  • 1/4 teaspoon sweet smoked paprika
  • grapeseed oil for pan
  • 4 ounces creme fraiche
  • 2 tablespoons EVOO
  • 2 teaspoons brown mustard
  • 1/4 teaspoon premium smoked paprika
  • 1/4 teaspoon sumac (or use lemon zest)
  • 1 tablespoon chopped parsley, dill and mint (equal proportions)
  • 1/2 tablespoon capote capers
  • 1/2 cup pitted red sweet cherries
  • 1/3 cup diced rhubarb
  • 1/4 cup chopped sweet white onion
  • splash of rosé wine (or beef stock)
  • 1 teaspoon honey, if needed
  • bed of tender spinach
  • tiny splash of kirsch or bourbon. optional
  1. In between plastic or parchment, pound each side of the room temperature steak with the smooth side of a mallet. Rub both sides with a generous pinch of salt and the paprika. Rub the crushed pepper into one side. Set aside for 40 minutes. If you refrigerate, just make sure to return the steak to room temperature before cooking. Lightly oil a heavy pan.
  2. Whisk up the creme fraiche, olive oil, and mustard with the paprika, sumac, capers, and herbs. Add a small pinch of salt.
  3. Heat the pan to sizzling high. Sear the steak on the non-peppered side first for 3 to 4 minutes (depending upon the thickness) to get a crusty brown bottom. Turn over. Add the cherries, rhubarb, and onions to edges of the pan. Stir them frequently. After the second side of the steak cooks for 3 to 4 minutes, remove it to a platter, pepper side up, and let rest for at least 5 minutes.
  4. Deglaze the pan by adding a splash of rosé to the pan. Then turn the heat to low and stir in the creme fraiche blend with the cherries, rhubarb, and onions. Taste this for acidity and balance. Add a little honey, if this is too tart. Fruit sweetness varies so much, it is hard to know before you taste. Gently simmer over low heat for about 5 minutes. Add a tiny splash of kirsch or bourbon if you like and cook for another minute.
  5. Cut the steak cross grain into thin slices. Serve on a bed of baby spinach or water spinach, which will wilt just a bit. Spoon the sauce on top or serve on the side.
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  • lorigoldsby
  • Lizthechef
  • Sagegreen

4 Reviews

lorigoldsby July 20, 2011
I was waiting for you to bring out the hungarian flavors! thanks!
Sagegreen July 21, 2011
Thanks, lori. The photo does not show much of the sauce. With the salmon I used sour cream, but I think creme fraiche works better with the steak.
Lizthechef July 20, 2011
This is a keeper - love the cherries and rhubarb.
Sagegreen July 20, 2011
Thanks, Liz!