Name: Seared flank steak with roast potatoes and vadouvan curry butter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 500 gm sebago potatoes, scrubbed, cut into 1cm-thick rounds; 2 garlic cloves, crushed; Finely grated zest of ½ lemon; 100 ml olive oil; 500 gm flank steak, at room temperature; Blanched green beans, to serve; Vadouvan curry butter; 80 gm softened butter; 1 golden shallot, coarsely chopped; 2 tsp vadouvan curry powder (see note); ½ cup (loosely packed) parsley; Finely grated zest of ½ lemon, plus 1 tbsp lemon juice

A quick vadouvan butter transforms seared flank steak into something special in this easy weeknight dish. Served with crisp roast potatoes and green beans, it’s a simple, flavour-packed meal where fragrant curry spice, lemon and parsley bring richness and brightness.

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Ingredients

500 gm sebago potatoes, scrubbed, cut into 1cm-thick rounds

2 garlic cloves, crushed

Finely grated zest of ½ lemon

100 ml olive oil

500 gm flank steak, at room temperature

Blanched green beans, to serve

Vadouvan curry butter

80 gm softened butter

1 golden shallot, coarsely chopped

2 tsp vadouvan curry powder (see note)

½ cup (loosely packed) parsley

Finely grated zest of ½ lemon, plus 1 tbsp lemon juice

Method

Preheat oven to 220°C fan-forced. Toss potato, garlic, lemon zest and 80ml olive oil on a large oven tray to combine, spread out in even layer and roast, turning once, until golden and crisp (35-40 minutes).

Meanwhile, for curry butter, combine ingredients in a food processor and process until smooth. Season to taste. Set aside.

Meanwhile, heat a char-grill pan to high. Brush steak with remaining oil, season and grill, turning once, until browned and cooked to your liking (4-5 minutes each side for medium-rare). Transfer steak to a plate, spoon over half the butter, place an upturned bowl on top to cover and set aside to rest for 10 minutes.

Thickly slice steak. Divide among plates with potatoes. Top with extra curry butter and serve with beans on the side.

Note

If vadouvan curry powder isn’t available, substitute Madras curry powder.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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