The Hungarian Flank

1. 1

   In between plastic or parchment, pound each side of the room temperature steak with the smooth side of a mallet. Rub both sides with a generous pinch of salt and the paprika. Rub the crushed pepper into one side. Set aside for 40 minutes. If you refrigerate, just make sure to return the steak to room temperature before cooking. Lightly oil a heavy pan.

2. 2

   Whisk up the creme fraiche, olive oil, and mustard with the paprika, sumac, capers, and herbs. Add a small pinch of salt.

3. 3

   Heat the pan to sizzling high. Sear the steak on the non-peppered side first for 3 to 4 minutes (depending upon the thickness) to get a crusty brown bottom. Turn over. Add the cherries, rhubarb, and onions to edges of the pan. Stir them frequently. After the second side of the steak cooks for 3 to 4 minutes, remove it to a platter, pepper side up, and let rest for at least 5 minutes.

4. 4

   Deglaze the pan by adding a splash of rose to the pan. Then turn the heat to low and stir in the creme fraiche blend with the cherries, rhubarb, and onions. Taste this for acidity and balance. Add a little honey, if this is too tart. Fruit sweetness varies so much, it is hard to know before you taste. Gently simmer over low heat for about 5 minutes. Add a tiny splash of kirsch or bourbon if you like and cook for another minute.

5. 5

   Cut the steak cross grain into thin slices. Serve on a bed of baby spinach or water spinach, which will wilt just a bit. Spoon the sauce on top or serve on the side.

* Per serving · 4 servings · Values may vary.