Flank Steak, Black Beans, Chipotle Mayo

Ingredients

• 20 g –50 g smoked jalapeños (chipotles) in adobo sauce (see Spoonsparrow tip; adjust to personal heat preference)
• 150 g mayonnaise (homemade; recipe see Spoonsparrow tip)
• Salt
• 1 can black beans (425 g net weight, optional kidney beans)
• 1–2 sprigs bean seasoning (optional 1 small sprig thyme or ½ tsp dried bean seasoning)
• 1 Garlic clove
• 50 g butter
• 100 ml Vegetable broth
• Salt
• 1–2 dashes balsamic vinegar (Aceto Balsamico)
• 1 flank steak (~750 g)
• Salt
• oil
• 1 tbsp butter
• 1 sprig thyme
• 1 sprig rosemary
• 1 Garlic clove
• 1–2 small red onions
• red wine vinegar
• Salt
• arugula
• Fleur de sel
• black pepper (freshly ground)

Instructions

1. 1.

   For the chipotle mayo, puree the chipotles with a knife, stir in the mayonnaise until smooth, and season with salt.

2. 2.

   Rinse the beans under cold water and drain. Finely chop the bean seasoning, peel and halve the garlic. Melt butter with the bean seasoning and garlic, then stir in the beans. Add broth, bring to a boil, then simmer uncovered until almost all liquid has evaporated. Remove garlic, season beans with salt and balsamic vinegar.

3. 3.

   Take the flank steak out of the refrigerator, salt both sides, and let rest for 2 hours. Preheat oven to 100 °C (212 °F). Pat the meat dry with paper towels, rub thinly with oil. Heat a cast‑iron skillet until very hot, add the steak, sear each side for 4–6 minutes (medium), turning only once. Add butter, herbs, and pressed garlic; let bubble, spooning the sauce over the meat. Transfer the skillet to the oven, cook 6–8 more minutes, flipping once. Turn off the oven, remove the steak, set the pan aside, and let the steak rest on a plate in the open oven for another 6 minutes, turning every 2 minutes so juices distribute evenly.

4. 4.

   For plating, peel and finely slice the onions, season with a few drops of vinegar and salt. Wash and dry the arugula. Slice the rested steak into thick, juicy strips on a wooden board. Drizzle the pan’s herb butter and cooking liquid over the strips. Top with onions and arugula, serve with beans and chipotle mayo on warmed plates. Sprinkle a bit of fleur de sel for extra crunch and provide pepper grinder.