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Flank Steak with Shallot pan sauce: Ingredients 2 tbsp beef tallow 1kg flank steak (bavette) Sea salt, to season 3 tbsp olive oil 4 large potatoes, washed 4 shallots, thinly sliced 4 cloves garlic, chopped 100ml red wine 1 cup (250ml) beef stock 25g butter 2 tbsp chopped flat leaf parsley Method Preheat oven to 180°C fan forced (356°F). Cut potatoes with a crinkle cutter into 5mm thick slices. Toss in 1 tbsp of oil and season with salt. Place on a large oven tray lined with baking paper in a sin
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