Flank steak & green beans
49 reviewsYour guests will never know how simple this dish really is!
Utensils
Oven, Stovetop, Pot (small), Baking dish
recipe
Step 1
Preheat the oven to 220°C. Peel and thinly slice the shallots.
Step 2
In an oven-safe dish, add the pieces of butter, the flank steak, some more butter on top and the sliced shallots. Season generously with salt & pepper. Bake for 20 minutes.
Step 3
While the steak is cooking, boil a large pot of water and cook the green beans for about 12 minutes, or until tender.
Step 4
Remove the dish from the oven halfway through cooking and using a spoon, pour the pan drippings on top of the steak.
Step 5
Drain the green beans and cover to keep warm until ready to eat.
Step 6
Remove the steak from the oven, remove the string (if any) and cut into slices.
Step 7
Serve with the green beans and enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 389 cal. |
| Fat | 25 g |
| Carbohydrates | 8 g |
| Protein | 29 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Flank steak & green beans" contains 389 Energy, 25 g of Fat, 8 g of Carbohydrates, 29 g of Protein, 8 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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