Pan-Seared Flank Steak
Chef Patrick's beef flank is seared, sliced, and paired with two bold sides: roasted green beans and a golden butternut squash gratin, baked with a velvety Gruyère sauce. A few honey-glazed walnuts add a sweet crunch to finish the plate.
Nutritional facts
Protein
43g
Carbs
25g
Calories
600kcal
Fat
36g
Ingredients
Gruyere Cheese, Raw Honey, Nutmeg, Flank Steak, Butter, Extra Virgin Olive Oil, Oregano, Walnuts, Butternut Squash, Onion Powder, Black Pepper, Cumin, Sage, Garlic, Heavy Cream, Worcestershire Sauce, Kosher Salt, Parmesan Cheese, Green Beans, Shallot, Granulated Garlic, Green Onion, Lemon Juice, Soy Sauce
Contains milk, fish, walnuts, wheat, soybeans.
Reviews
3.7
Based on 14 reviews
There was a lot of fat/gristle on the meat— I didn’t end up getting to eat much meat after picking around the fat.
Emily · 03/15/26
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About Patrick Kriss
From Toronto to New York to France, Michelin-starred Chef Patrick Kriss has thrived in some of the most prestigious kitchens around the world. Today, he is the founder of Alo Food Group, a celebrated group of restaurants and spaces that includes Alo, a contemporary French restaurant; its off-shoot bistro, Aloette; the American-style restaurant, Alobar Yorkville and Alobar Downtown; Salon, a contemporary event space for private dining; Aloette GO, located in Liberty village; and their newest venture, Alder, located under the ACE Hotel. Both Alo and Alobar Yorkville received one Michelin star each in 2022, making Patrick the only chef to receive the coveted award for two of his restaurants in Toronto. In 2023, Alder also made the list of Michelin-recommended restaurants.
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