Cypriot Beef Flank Steak over Linguine
- Anise seed5 g17 kcal
- Beef flank steak364 g564 kcal
- Galangal85 g68 kcal
- Herbes de Provence2 g7 kcal
- Jicama2 piece304 kcal
- Leek3 piece183 kcal
- Linguine156 g579 kcal
- Orange bell pepper3 piece97 kcal
- Parsley1 bunch18 kcal
- Sea salt8 g0 kcal
- Walnut oil23 ml203 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Cypriot-inspired comfort food: tender beef flank steak paired with leek, orange bell pepper and jicama and linguine, finished with parsley and galangal and a hit of herbes de Provence and anise seed. 1. Pat the beef flank steak dry and season with sea salt, herbes de Provence and anise seed. 2. Heat walnut oil in a heavy pan and braise the beef flank steak until it develops a deep golden crust, about 15 minutes. 3. Add leek, orange bell pepper and jicama to the pan and cook until just tender, stirring in parsley and galangal for fragrance. 4. Cook the linguine separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.