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
flank steak, beef or bison
sprinkling of kosher salt, divided
pink and black peppercorns, smashed
sweet smoked paprika
grapeseed oil for pan
premium smoked paprika
sumac (or use lemon zest)
chopped parsley, dill and mint (equal proportions)
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.
Whisk up the creme fraiche, olive oil, and mustard with the paprika, sumac, capers, and herbs. Add a small pinch of salt.
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.
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.
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.