• Flank Beef 1 ½ pound of steak
  • Fresh Rosemary 5 stalks
  • Seasoning cube 2 teaspoons
  • Fresh thyme
  • Worcestershire sauce ¼ cup
  • Light soy sauce ⅓ cup
  • Salt 1 teaspoon
  • Black pepper 1 tablespoon
  • Olive oil ½ cup
  • Garlic paste 1 tablespoon

Mashed potatoes

  • Sweet potatoes 2 pounds
  • Full Cream Milk 1 ½ cup of milk
  • Unsalted Butter ⅓ cup
  • Salt 1 teaspoon.


Gravy sauce.

  • Beef stock 1 cup
  • Corn Flour ¼ cup
  • Black pepper 1 tablespoon
  • Water ¼ cup



Process (steak)

  1. In a small bowl, whisk together soy sauce, olive oil, Worcestershire sauce, minced garlic, seasoning, Rosemary stalk, black pepper, salt. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
  2. Turn the skillet/grill pan to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium-well.
  3. Top with butter and garnish with fresh parsley if desired.

Process (mashed potatoes)

  1. Bring a pot of salted evaporated milk to a boil. Add potatoes and cook until tender but still firm, about 15 minutes (cut potatoes into smaller chunks to cook fast)
  2. In a small saucepan, heat, butter, and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt


Process (Gravy sauce)

  1. In a medium-size saucepan, melt butter* over medium-high heat.
  2. In a separate bowl add your cornflour and water and whisk till it’s smooth
  3. Simply pour in beef stock and add your black pepper, stir generously.
  4. Pour in your corn starch mix to the saucepan Bring to a simmer and heat until thickened to desired consistency, about 2 minutes, whisking constantly.