Flank Steak & Garlic-Chili Oil
Herb-marinated flank steak is grilled then hand-sliced by a carving chef. The slices of tender, juicy steak are paired with Chef Chris’ steakhouse-style creamy three-cheese cauliflower gratin made with creamy blue cheese, nutty Swiss, and cheddar. A zippy sauce of slow-roasted garlic and crisped up chili flakes is the perfect accompaniment for this modern take on steakhouse fare. Chef highly recommends heating this meal in the microwave.
Nutritional facts
Protein
62g
Carbs
24g
Calories
860kcal
Fat
58g
Ingredients
Cauliflower, Soy Sauce, Whole Milk, Rice Wine, Crushed Red Pepper, Orange Juice, Green Onion, Blue Cheese, Kosher Salt, Red Wine, Onion, Heavy Cream, Sugar, Garlic, Mild Cheddar Cheese, Black Pepper, Swiss Cheese, Extra Virgin Olive Oil, Flank Steak, Sesame Oil
Contains soybeans, milk, wheat, cereals containing gluten, sesame seeds.
Reviews
3.9
Based on 901 reviews
Tasty.
Richard · 10/06/26
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About Chris Ratel
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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