Peel and cut potatoes into fondant shapes. Wash and place flat-side in a small or medium pot. Slice the red pepper in half and throw it in together with the potatoes.
Add stock liquid, close lid and cook for 10 minutes in low heat.
Remove potatoes and place in cooling tray. Peel and put the red pepper in a blending jar. Leave the stock to reduce (you can use a wide pan for faster reduction).
Coat a pan with olive oil. Mix rosemary, pepper, salt and rub generously onto both sides of the flank.
Throw in 4 whole garlic cloves, a bunch of rosemary and swirl. Place flank and sear in high heat for about 30 seconds each side.
Add butter and once melted use a spoon to pour the combined liquids in pan over the steak. Do this until your steak reaches your desired sear (I like mine medium rare). Leave on a chopping board to rest.
Add a few drops of water into the blender and pulse until the red pepper is smooth. Add salt and pepper.
On a clean white plate, spread potato purée artfully (made by blending cooked potato, milk and salt). Squeeze half lemon over the flank and slice. Lay two pieces on each plate. Followed by potatoes and red pepper purée.
Place steamed snow peas to garnish.