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Beef Flap Steak with Roquefort Sauce and Sweet Potato Mash

Step-by-step method

Let’s cook

At a glance

You're looking at a show-stopping slow-roasted beef dish that needs patience but minimal hands-on work—the meat spends about five hours in a low oven while you prepare the buttery sweet potato mash and a decadent Roquefort sauce. The magic happens through low-and-slow roasting, which transforms the flap steak into incredibly tender and juicy slices that pair beautifully with creamy mash and a sophisticated blue cheese sauce.

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    Prepare the meat

    Season the meat on all sides with salt and pepper. Tie it up tightly with kitchen string into a neat roll. Tuck the rosemary sprigs under the string, then sear the meat quickly in a pan with a splash of olive oil.

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    Carrots in the roasting dish

    Peel the carrots and cut them into chunky sticks. Place them in a roasting dish or slow cooker and season lightly with salt and pepper.

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    Roast slowly

    Place the meat on top of the carrots and roast at a low temperature for about 5 hours. Keep the oven set to 130°C. After five hours, check the meat to see if it's tender yet.

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Beef Flap Steak with Roquefort Sauce and Sweet Potato Mash

bohynekuchyne
Active time total 5 h 50 min
Prep 15 min Cook 5 h 35 min
13 Ingredients
6 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 13 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Kitchen twine
Roasting dish optional
Slow cooker optional

What's in it?

1449 kcal

Calories

51 g

Carbohydrates

116 g

Fats

58 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

The cut of beef known as flap steak (also called flap meat or bavette) is marbled with delicate streaks of fat, which makes it wonderfully tender. It's exactly these little veins of fat that give the meat its incredible juiciness once cooked, packing it with flavour. It's most often prepared as a steak, and in Austrian cuisine this cut is the star of the legendary tafelspitz. We chose to roast it very slowly at a low temperature - you can just as easily make it in a slow cooker, where low and slow again works absolute wonders.

Gluten-free Beef Main Course Warming & cozy Hearty & filling To impress High-protein

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