Juicy Flank Steak Poutine

There can’t be many meals as delicious and satisfying as the steak poutine.

Homemade seasoned potatoes, juicy flank steak, melted cheesed and hot gravy layered over the top to create an awesome Kino Warrior feast.

Today’s article will show you exactly how to make this mouth watering meal right at the comfort of your home, so that you can enjoy each magical bite! 

You’re in good hands my friend!

Not only am I writing this as Kinobody’s official team chef, I’m ALSO writing this as a Canadian currently living in Montr√©al, Qc.

This is the birthplace fo the Poutine.

Here, you can find Poutine anywhere. Seriously, from fast food to five start dining; Poutine is always on our menu.

Now you know, this dish has some deep roots in my own life. If you don’t live in Canada, you probably won’t come by this meal too easily…

Which is why for today, I’m sharing my personal FAVORITE poutine recipe which tastes delicious, yet has fewer calories to support you in carving out your goal physique.

Watch The Full Flank Steak Tutorial Here:

Now, let's dig into the first step we will master...

Perfecting the crispy potatoes!

The authentic way to make poutine is to use russet potatoes, cut them in French fry strips and deep fry them to a golden crisp. This way is great, but if you are looking to stay lean year-round then you might want to skip on the deep-frying method.

The NEW Method...

My newest method for making potatoes in this recipe is super simple. I’ll be using baby yellow potatoes instead of russet. The reason why is because I LOVE how they get crispy to absolute perfection, and they’re the best bite size.

The Secret: Boil first then roast to perfection!

I love getting the potatoes nice and soft by boiling them with a little salt for 10-12 minutes. Once they’re ready, the trick is to smash them down using a fork, getting a nice texture on top.

This method will give the potatoes a nice crispy texture once they’re done roasting in the oven.

Preparing your steak PERFECTLY!

The trick to perfecting your steak is as simple as removing it from your fridge and letting it sit to reach room temperature first.

Typically, this takes anywhere from 25-35 minutes. Once it’s ready, I suggesting patting your steak down with a paper towel to remove any moisture. You’ll need to season your steak well with salt and pepper to your liking!

For this recipe, I cut the steak into bite sized pieces after seasoning it well, then pan frying it with 1 tsp of olive oil.

Simply add your ready steak on top of the crispy potatoes, then top it off with the cheese, then drizzle the warm gravy over your masterpiece.

Variations of this recipe:

Want to spruce your poutine up even more? Try some of these:

– Add some bacon

– Add grilled veggies

– Swap the steak for pulled pork

– Make a Mexican style poutine using seasoned ground beef, avocado, spices, salsa and sour cream

– Make it Italian! Swap the gravy for a delicious meat sauce and extra cheese

What if you need fewer calories for this feast?

Frankly, the sky is the limit here with this recipe! If you’re lean bulking, you can use any higher calorie ingredient you want… I you’re on lower calories, you’ll need to modify some stuff, but don’t worry, you won’t even notice the difference ūüėČ

Making it Macro Friendly:

To cut back on the calories and make this fit your macros perfectly no matter what plan you’re on, I suggest the following:

– Low fat mozzarella cheese instead of high fat cheese curds

– Lean protein like flank steak or chicken breast

– Look for store-bought low-fat gravy

– If you’re gluten intolerant, look for gluten-free gravy solutions

The Complete Juicy Flank Poutine Recipe Breakdown:

You will need:

– 180g Flank Steak (weigh raw)

– 400g baby yellow potato

– 90g low fat shredded cheese

– 1 cup gluten free gravy

– Pinch of salt

– 1 tsp of garlic powder

– 2 tsp olive oil

Directions:

Step 1: Preheat the oven to 450 degrees Fahrenheit

Step 2: Remove steak from fridge, letting it rest on counter for 25-35 minutes (or until it’s room temperature)

Step 3: Bring a pot of water to a boil

Step 4: Wash potatoes and add to the boiling water, boil for 12 minutes

Step 5: Season steak with salt all over (and pepper as an option)

Step 6: Cut steak into bite sized pieces and cook on a skillet at medium high heat with 1 tsp of oil

Step 7: Let steak sit on the side until the potatoes are ready

Step 8: Remove potatoes from water and pat dry. Using a fork, smash each potato to give a nice exterior texture

Step 9: Drizzle 1 tsp of oil and season with salt and garlic powder

Step 10: Roast in the oven on parchment paper for 30 minutes flipping after 15 minutes.

Step 11: Heat up the gravy on a sauce pan

Step 12: Build your plate by starting with the potatoes then adding the steak, then the cheese and then drizzling the warm gravy on top. Garnish with some fresh green onion.

Nutrition & Macros:

Serving Size: 1 Bowl
Calories: 1000
Macros: 71g carbs / 50g fat / 69g Protein and 8g of Fiber

Try this delicious homemade gravy recipe too:

– 4 tsp of butter

– 4 tsp of flour

– 2 cups of beef or chicken stock

– Pepper flakes.

In a sauce-pan, melt the butter then add flour and mix well on medium-high heat. Add beef broth and continue to mix until everything is dissolved. Lower the heat and continue to stir until you get the right consistency. Add the pepper flakes and stir once again, leaving on the heat at a low setting until your potatoes are ready!

You're all set!

You now have everything you need to create this awesome dish. As you can see, there’s not much to it and it’s simple to prepare.

The key is to make it perfect for you.

Use this recipe and test out some of the variations, you really can’t go wrong when it comes to a poutine!

Juicy Flank Steak Poutine

There can’t be many meals as DELICIOUS and SATISFYING as the steak poutine.

Homemade seasoned potatoes, juicy flank steak, melted cheese and hot gravy layered over the top to create an awesome Kino Warrior feast! For today, I’ll be showing you exactly how to make this mouth watering meal right in the comfort of your own home.

Kinobody Chef Ricky Agnessi

Let’s cover some fun trivia before we dive in…

In case we haven’t met, my name is Ricky Agnessi. I’m the official Kinobody chef and it’s my job to dream up incredible recipes which can perfectly fit your calories and macros are you’re building the body of your dreams.

Now, some fun trivia that you may not yet know about me which relates to today’s epic poutine recipe… I’m a Canadian currently living in Montr√©al, Qc.

This is the BIRTHPLACE for the Poutine! One of our most popular and iconic dishes in Canada, the Poutine can be found pretty much anywhere, from fast food to five star classy dining, it’s on our Canadian menus.

If you don’t live in Canada, you’re probably not going to find a poutine in every corner of your city – but today you’ll know exactly how to make it PERFECTLY in your own home, while being mindful of your physique goals with the macros!

Watch the Full Flank Poutine Tutorial Below:

The Perfect Crispy Potatoes

The authentic way to make poutine is by using russet potatoes, cut them in French fry strips and deep fry them to a golden crisp. This way is great, but if you’re looking to stay lean year-round, then you might want to skip on the deep-frying method.

My New Method:

Now when I’m making potatoes for my poutine is very simple, I use baby yellow potatoes instead of russet. I love the way they crisp to perfection and are the perfect bite sizes.

My Secret: Boil first then roast to perfection

I love getting the potatoes nice and soft by boiling them with a little salt for 10-12 minutes. Once they are ready, the trick is to smash them down using a fork to get a nice texture on top. This method will give the potatoes a nice crispy texture after they’re done roasting in the oven.

Preparing the Perfect Steak

The trick to perfecting your steak starts by simply removing it from the fridge and letting it sit to reach room temperature. This takes around 25-35 minutes, once it’s ready, I suggest patting it down using a paper towel to remove any moisture. Then you need to season the steak well with salt and pepper (or to your liking).

For this recipe, I cut the steak into bite sized pieces after seasoning it well, then I panfry it with 1 tsp of olive oil. Once ready, layer your steak on top of your crispy potatoes, topping it with the cheese and then drizzle the warm gravy.

Endless Possibilities…

You may want to spruce up your poutine, which is why I’ll drop in some epic suggestions you may want to try:

– Add some bacon
– Add grilled veggies
– Swap the steak for pulled pork
– Make it Mexican by using seasoned ground beef, avocado, spices, salsa & sour cream
– Make it Italian by swapping the gravy for a delicious meat sauce and add on extra cheese

What if you need lower calories? Here's how to modify!

The sky is the limit here with this recipe! If you’re lean bulking, you can use any higher calorie ingredients you want. If you’re following a lower calorie plan, you’ll want to modify some stuff, but don’t worry, you won’t even notice the difference ūüėČ

To make this recipe macro friendly I suggest using:

– Low fat mozzarella cheese instead of high fat cheese curds

– Lean protein such as flank steak or chicken breast

– Look for store-bought low-fat gravy solutions

– If you’re gluten intolerant, look for gluten-free gravy

Juicy Flank Steak Poutine Full Recipe Breakdown:

You will need…

– 180g flank steak (weighed raw)
– 400g baby yellow potato
– 90g low fat shredded cheese
– 1 cup gluten free gravy
– Pinch of salt
– 1 tsp of garlic powder
– 2 tsp olive oil

Nutrition

Serving size: 1 bowl

Calories: 1000

Macros: 71g carbs / 50g fat / 69g protein / 8g fiber

Directions:

Step 1: Preheat the oven to 450 degrees Fahrenheit

Step 2: Remove steak from fridge and let rest on the counter

Step 3: Bring a pot water to a boil

Step 4: Wash potatoes and add to the boiling water, boil for 12 minutes

Step 5: Season steak with salt all around

Step 6: Cut steak into bite size pieces and cook on a skillet at medium high heat with 1 tsp of oil

Step 7: Let steak sit on the side until the potatoes are ready

Step 8: Remove potatoes from water and pat dry. Using a fork smash each potato to give a nice exterior texture

Step 9: Drizzle 1 tsp of oil and season with salt and garlic powder

Step 10: Roast in the oven on parchment paper for 30 minutes flipping after 15 minutes

Step 11: Heat up the gravy on a sauce pan

Step 12: Build your plate by starting with the potatoes then adding the steak, then the cheese and then drizzling the warm gravy on top. Garnish with some fresh green onion.

Try this Homemade gravy solution:

– 4 tsp butter
– 4 tsp flour
– 2 cups of beef or chicken stock
– Pepper flakes

In a sauce-pan, melt the butter then add in flour and mix well on medium high heat. Next, add in the beef broth and continue to mix until everything is dissolved. Lower the heat and continue stirring until you get the right consistency. Add the pepper and stir once again, leaving on a low heat until the potatoes are ready.

 

 

Now, you're all set!

You now have everything needed to create this awesome dish. As you can see, there’s not much to it and it’s easy to prepare! The key is making it perfect for you.¬†Use the techniques I showed you in today’s article to customize it for you! When you’ve given this recipe a shot, send me a picture of your creation on instagram @kinoricky

If you haven’t yet checked out the official Movie Star Chef cookbook I created with Greg O’Gallagher, check it out below! It’s jam packed with epic recipes and full macronutrient breakdowns to easily support your physique transformation:

MOVIE STAR CHEF

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