In a previous recipe post I made a Flank Steak Pie with left over grilled flank steak from a meal the night before and common items from the pantry. It was something to quickly put together after a long day at work, or easily ahead of time and baked at the last minute. Easy right?
Well I’ve decided to update this recipe with alternatives to canned or store bought items. I had posed the question to myself “What to do with some leftover flank steak or even skirt steak?” Well I either make a salad, sandwiches, or I could make a savory, steak pie. A nice, warm flaky pastry crust with savory beef and vegetables in a herbed gravy make for a delicious meal.
In this version instead of a pie crust I am using puff pastry, adding caramelized onions, an easy béchamel sauce substituting for the canned condensed Cream of Mushroom soup and adding some sharp cheddar cheese to the mix.
First things first, preheat your oven to 375° and thaw out 2 sheets of puff pastry dough. Thinly slice the onion, crush and chop the garlic and add to a pan with melted butter. Slowly cook these down, tossing in a few sprigs of one of my favorite herbs, thyme. Season with some kosher salt and continue to cook on low for several minutes. I get these all caramelized and golden brown and set aside.
I decided to grill up a beautiful flank steak for this recipe, but in the past have used left overs. I liberally season with my version of a Montreal Seasoning mix and a drizzle of soy sauce. Rub this in on both sides and allow to rest while the BBQ heats up. Grill the seasoned flank to your liking, allow to rest and slice on the bias.
Cut the slices into bite size pieces. Add these to a large bowl and start your béchamel sauce.
In a saucepan add butter, flour and cook it out on low for a minute or two. Slowly add the milk, whisking in to incorporate completely and avoid lumps. Add a few sprigs of thyme, kosher salt and cook a few more minutes. The sauce should be a beautiful, silky white and thick. Turn off the heat and let rest. Remove the thyme sprigs and discard.
Slice the potatoes in half and slice thin. I place them in a heat proof dish and cover with water. Cook for 7 minutes in a microwave. Set aside. In a mixing bowl with the chopped flank add the caramelized onions and garlic, cooled béchamel sauce, white wine, chopped rosemary, shredded sharp cheddar cheese, drained potatoes, peas, carrots and mix thoroughly. Season with kosher salt and fresh ground black pepper to taste.
Flour a board and roll out the puff pastry. Using one of the baking dishes, trace the outside allowing for about a half inch excess. Cut out stars or any shape with extra dough for topping the dish as a garnish.
Divide the mixture into two individual baking dishes and top with puff pastry. Tuck in the edges to seal and with a knife cut X marks to vent the steam while baking. Brush the pastry top with a beaten egg. Add the puff pastry stars or shape you cut out and brush with egg wash again. Sprinkle with paprika and bake for 40 minutes.
What comes out of the oven is a beautiful browned, puffy, delicious and savory flank steak pie. Allow to cool as these are hot. I made the mistake and dove right in once. I said once, it really burned. No bueno.
The egg washed puff pastry turns a beautiful toasty golden brown and the edges puff up and seal in the juicy béchamel sauce nuanced with freshly chopped rosemary. The caramelized onions and garlic mixed with the peas and carrots all sitting in a lovely sauce are waiting to be scooped up and eaten.
Cracking through the baled puff pastry shell reveals the wonderful seasoned, grilled flank and vegetables. The sharp cheddar cheese and white wine used to help thin the béchamel sauce tastes incredible.
If these seem large, you could share one and have one as a leftover for the next day. It makes for a perfect lunch or other dinner. Served along side a salad you have one more meal from this one.
- 1 tbsp olive oil
- 2 cups chopped leftover flank steak
- 4 tbsp butter, separated
- 1 medium onion
- 3 garlic cloves crushed and chopped
- fresh thyme
- 2 tbsp flour
- 1½ cups milk
- ½ cup dry white wine (optional)
- 1 tsp fresh rosemary, chopped
- 1 cup frozen peas
- 1 cup baby carrots chopped
- 2 medium Yellow/Red potatoes
- 1 cup shredded sharp cheddar
- freshly ground black pepper
- Puff pastry
- 1 egg, beaten
- kosher salt and pepper to taste
- Preheat to 375°. Thaw out 2 sheets of puff pastry dough.
- In a pie pan, or stone, lightly coat with olive oil. Set aside.
- Over low heat melt 2 tablespoons of butter. Slice the onion thin, crush and chop the garlic cloves. Pinch off the thyme leaves from 3 sprigs and stir in the caramelizing onion mixture. Cook for about 10 minutes until golden and brown. Set aside.
- Slice the potatoes in half and slice thin. I place them in a heat proof dish and cover with water. Cook for 7 minutes in a microwave. Set aside.
- In a medium sauce pan melt the other 2 tablespoons of butter. Add the flour and cook on medium heat for several minutes. Add the milk and whisk to incorporate and smooth.
- In a mixing bowl add chopped flank, caramelized onions and garlic, béchamel sauce, white wine, chopped rosemary, drained potatoes, peas, carrots and mix thoroughly. Season with kosher salt and fresh ground black pepper to taste.
- Flour a board and roll out the puff pastry. Using one of the baking dishes, trace the outside allowing for about a half inch excess. Cut out stars or any shape with extra dough for topping the dish as a garnish.
- Divide the mixture into two individual serving dishes and top with puff pastry. Tuck in the edges to seal and with a knife cut X marks to vent the steam. Brush the pastry top with a beaten egg. Add the puff pastry stars or shape you cut out and brush with egg wash again. Sprinkle with paprika and bake for 40 minutes.