Shredded Charolais Flank Steak crispy and golden

Name: Shredded Charolais Flank Steak
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4 servings
Cuisine: French
Ingredients: Shredded Charolais skirt steak for 4 people:; 28 oz (800 g) of quality skirt steak*; 0.7 oz (20 g) of black tea; 1 head of Korean black garlic* cut in half lengthwise; 4 shallots; thyme 2 bay leaves; 1.1 oz (30 g) of fried soy vermicelli; 1.75 oz (50 g) of candied red peppers cut into brunoise; salt and 0.2 oz (5 g) of white pepper mill; rapeseed oil and 5 cloves.

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (1 review)

Prep 15 min

Cook 360 min

Total 6h15

Servings 4 serv.

Low temperature cooking, with black tea and Korean black garlic accompanied by its brunoise of candied red peppers and soy vermicelli

Ingredients for 4 servings

Adjust for

servings

Shredded Charolais skirt steak for 4 people:
28 oz (800 g) of quality skirt steak*
0.7 oz (20 g) of black tea
1 head of Korean black garlic* cut in half lengthwise
4 shallots
thyme 2 bay leaves
1.1 oz (30 g) of fried soy vermicelli
1.75 oz (50 g) of candied red peppers cut into brunoise
salt and 0.2 oz (5 g) of white pepper mill
rapeseed oil and 5 cloves.

Step-by-step recipe

1 In a Dutch oven suitable for oven use, pour 2 tablespoons of rapeseed oil then brown your pieces of skirt steak, salt and pepper.

2 Then add your black tea, the shallots, thyme, bay leaf, cloves then add water 3cm above the pieces of meat, bring to a boil, salt (lightly) and pepper with your white pepper mill, cover then place in a preheated oven at 90° overnight (10 to 12 hours)

3 The next day drain your meat and solid elements (shallots black garlic etc) in a strainer then reduce this cooking until it becomes syrupy.

4 Meanwhile, by hand shred your pieces, put them in a bowl remove the flesh from inside the shallots and black garlic, crush them with a fork then incorporate them into your shredded preparation, then add the reduced sauce and stir with a spatula.
Plating
Heat your shredded preparation then place 4 tall ring molds on hot plates, fill them and unmold, place some soy vermicelli on top then add your garnish (peppers and ½ olives garnished with black garlic) with taste.
*Skirt steak: Muscle of the diaphragm of beef or horse in the form of a long and flat band with apparent dark colored fibers.
*As usual I thank my friend
Mrs. Hay-Jung Ingeniat for my "supply" of black garlic very useful for the creation of some of my recipes.
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