Dank Flank!

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 A savory and delicious way to cook your flank steak and elevate it with the flavors of Salt King, this dish is high in protein and all the good fats that your body craves! 

•  1 kg Flank Steak  
•  1 green pepper, chopped into big squares 
•  2 small red onions, chopped in to half moon slices
•  200 grams of white mushrooms, chopped in to large pieces
•  2 garlic cloves, peeled and smashed into a paste
• 1 tbsp. of Salt King 
• 1 tbsp. of Montreal steak spice  
• 1 tsp. of black pepper 
• 2 pinches of cinnamon
• 1 tsp. of Beef Tallow
• 2 tbsp. of unsalted butter
• 1 tbsp. of olive oil  

First up, begin by slicing the flank into thin slices, ensuring to cut against the grain to prevent toughness. Season the sliced flank with a pinch of Salt King and a drizzle of olive oil, allowing them to marinate to absorb the flavors.

Set aside the flank  and proceed to wash and dry all the vegetables. Slice the onions into half-moon shapes, chop the green pepper into large squares (to retain texture), and cut the mushrooms into sizable pieces as they shrink during cooking.

Peel and smash the garlic cloves with a pinch of Salt King, to help create a paste like texture, using a mortar.

On high heat, in a non stick pan, add a drizzle of olive oil and 2 tablespoons of unsalted butter to a non stick pan until sizzling. Add the onions and green pepper, sautéing until partially cooked, then add the mushrooms and cook for another 2 minutes until the veggies are 80% done. Transfer the cooked veggies to a bowl and wipe the pan clean.

Increase the heat to high and add a drizzle of olive oil and a tablespoon of beef tallow to the pan. Once hot, add the flank slices, season with Salt King, Montreal steak spice, black pepper, and cook for about 1-2 minutes for medium-rare.

Add the garlic paste to the flank, stirring well to incorporate the flavors. Then, reintroduce the cooked veggies to the pan, add the cinnamon  and cook everything together until the flank reaches a perfect medium doneness. 

Now your Dank Flank is ready, garnish with green onion and serve alongside a bed of rice and enjoy!