Tonique Cuisine

Beef flank steak with squash and celeriac purée

Enjoy a deliciously comforting combination of flavors with our recipe for beef flank steak with squash and celeriac purée. This classic combination offers a perfect marriage between the tenderness of beef flank steak and the sweetness of vegetable purée, creating a comforting dish that will delight your taste buds and warm your heart.

Output: 4 servings

Ingredients for the beef flank steak:

  • 700 g beef flank steak, quartered
  • 1 tbsp. Cajun spice blend
  • 2 garlic cloves, minced
  • 3 tbsp. parsley, chopped
  • 2 tbsp. gluten-free tamari
  • 1/3 of the amount of Cajun seasoning (see recipe below)
Ingredients for the Cajun condiment:
  • 1/2 cup olive oil
  • 1 tbsp. Cajun spice blend
  • 2 garlic cloves, minced
  • 1 lemon, zest and juice
  • 3 tbsp. parsley, chopped
  • 2 tbsp. gluten-free tamari
  • 1 tbsp. honey
  • 1 tbsp. horseradish root, grated or store-bought potted horseradish
Ingredients for the squash and celeriac purée: :
  • 1 1/4 t. butternut squash cubes
  • 1 t. diced celeriac, cauliflower or parsnip
  • 3 small French shallots, sliced into rings
  • 1/2 cup olive oil
  • 1 lemon, juice only
  • 1 pinch Aleppo pepper
  • Sea salt, to taste

Preparation of the beef flank steak

Preheat oven to 175°F.

In the baking dish, combine all ingredients except the flank steak.

Place the pieces of flank steak in the dish and coat well.

Marinate in the refrigerator for 1 to 4 hours. Remove from the fridge 30 minutes before placing in the oven.

Cover and cook for 25-35 minutes, depending on the thickness of the flank steak.

Preparation of the Cajun condiment

Mix all ingredients and store in a Masson jar in the refrigerator.

Use 1/3 of the quantity for the marinade and a sufficient quantity for the final assembly.

Preparation of the purée

Steam the vegetables and shallots in a steamer over medium heat for 15 minutes.

Place in Vitamix with olive oil and lemon juice and purée until smooth. Add a little cooking water if necessary.

Adjust seasoning with salt and Aleppo pepper.


Spread two or more tablespoons of squash purée and add a few green vegetables.

Thinly slice or leave whole the beef flank steak portion and place on top of the vegetables.

Garnish with flank steak juices, sprouts or arugula leaves. Drizzle with reserved Cajun seasoning.