• 1h
  • 10

- 150 ml of Andorinha Extra Virgin Olive Oil
- 2 kg flank steak
- 150 g unsalted butter
- 200 g zucchini pulp, cooked
- 1 dessert spoon Dijon mustard
- 20 g sliced garlic
- 5 bay leaves
- White wine
- Black pepper
- Regular sea salt
For the coffee sauce:
- 1liter Andorinha Vintage Extra Virgin Olive Oil
- 500 g zucchini pulp
- 3 liters beef stock
- 10 g ground coffee
- 30 g coffee beans
- 10 g regular sea salt
- 4 g black pepper
Side dish:
- 50 ml Andorinha Olive Oil
- 1 kg potatoes
- Regular sea salt
- Black pepper
- Nutmeg


Season the steak just before browning it, with salt and pepper.
In a frying pan, add 100 ml of Andorinha Olive Oil and seal the steaks.
While it cooks, add garlic and bay leaves.
Remove the steak, garlic and bay leaf from the pan and reserve.
Drain the fat left in the pan, then add the white wine and the zucchini pulp, mustard and the remaining Andorinha Olive Oil.
Add it to a blender until a homogeneous texture is obtained.
Boil the mixture, add butter, pepper and salt.
Add the steak, garlic and bay leaf to the sauce and boiling for about 1 minute.
For the coffee sauce:
Simmer the zucchini pulp with the beef stock.
When it is cooked, add the ground coffee and let it boil for about two minutes.
Pour this concoction in a blender with Andorinha Vintage Extra Virgin Olive Oil and season with salt and pepper.
Emulsify until homogeneous.
Add the coffee beans and bring it to a boil again.
On the side, try chips in olive oil:
Cut the potatoes into thick slices then into large sticks.
Heat up Andorinha Olive Oil in a frying pan, add the potatoes and let them brown.
Put them on paper towel.
Season with salt, pepper and nutmeg.

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