Flank Steak & Creamy Truffle Sauce

• Meanwhile, cut zucchini into thin sticks. Trim green beans. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook flank steak for 4-5 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, season, cover and rest for 5 minutes.

TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.

• Meanwhile, in a medium frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini and green beans, tossing, until tender, 4-5 minutes. • Reduce heat to medium-high, and add half the garlic and cook until fragrant, 1 minute. • Season to taste. Transfer to serving plates and cover to keep warm.

• Return frying pan to medium heat with a drizzle of olive oil. • Cook the remaining garlic, stirring, until fragrant, 1-2 minutes.
• Stir in light cooking cream and chicken-style stock powder and simmer until bubbling, 1-2 minutes. • Remove from heat, and add a drizzle of truffle oil, stirring to combine. Season with pepper.

TIP: Truffle oil has a strong flavour – add less if desired.