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Seared Flank Steak with Classic Demi-Glace





  • Tender steak drizzled with rich demi-glace and served with garden fresh vegetables
  • 1 lb Flank steak, trimmed of visible fat
  • 1 cup Green beans, cut in half and blanched
  • 1/4 cup Julienne red onions
  • 1/2 cup Grape tomatoes, halved
  • 1 cup STOUFFER’S® Classic Demi-Glace , heated
  • 1 tbsp Olive oil, divided
  • Salt and pepper, to taste


Season flank steak with salt and pepper on both sides. Heat a sauté pan on high and add 1/2 of olive oil. Sear steaks on both sides until well coloured, cook to desired doneness. Remove steaks from pan and tent with foil to rest. Heat a separate pan on medium heat, add olive oil. Sauté vegetables briefly, just to wilt and retain colour. Slice steak against the grain into thin slices. Serve sliced steak with sautéed vegetables and approximately 2 tbsp hot Classic Demi-Glace. Prep time: 10 minutes. Cook time: 15 minutes. Serves: 4.