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Flank Steak & Garlic-Chili Oil
Herb-marinated flank steak is grilled then hand-sliced by a carving chef. The slices of tender, juicy steak are paired with Chef Chris’ steakhouse-style creamy three-cheese cauliflower gratin made with creamy blue cheese, nutty Swiss, and cheddar. A zippy sauce of slow-roasted garlic and crisped up chili flakes is the perfect accompaniment for this modern take on steakhouse fare. Chef highly recommends heating this meal in the microwave.
Nutritional facts
Protein
63g
Carbs
28g
Calories
910
Fat
61g
Ingredients
Sesame OilFlank SteakExtra Virgin Olive OilSwiss CheeseBlack PepperMild Cheddar CheeseGarlicSugarHeavy CreamOnionRed WineKosher SaltBlue CheeseGreen OnionOrange JuiceCrushed Red PepperRice WineWhole MilkSoy SauceCauliflower
Reviews
4.2
Based on 1924 reviews
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Antoinette Katora · 03/24/23
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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