Kitty's Herbed Flank Steak
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| Recipe Rating: | |
| Category: | Beef |
| Serves: | 6 |
| Prep Time: | 20 Min |
| Cook Time: | 40 Min |
Ingredients
| 1 1/2 to 2 lb | flank steak-aged if you can get it |
| 1 | head of fresh galic |
| 1 c | dried morel mushrooms-about to packets from the grocery store |
| 3 Tbsp | herbs de provence (i like morton and bassett because it has lavender in it) |
| 1 | jar of crème fraiche |
| grape seed oil for brushing on steak | |
| 1/2 tsp | ground black pepper |
| 1/2 tsp | fine grey sea salt |
| a bunch of small red grapes-like champagne grapes | |
| 1 bunch | fresh basil |
Catherine Sharp
Lightly Salted
Middleburg, VA (pop. 673)
sharpcat
Member Since Feb 2012
Catherine's Notes:
This recipe was created for the Beringer Great Steak Contest--it got me to the semi-finals.
Make this in winter or summer!
This recipe was created for the Beringer Great Steak Contest--it got me to the semi-finals.
Make this in winter or summer!
Directions
Roast one head of garlic that has been cut in half, drizzled with grape seed oil, wrapped in aluminum foil and baked in a 350 deg oven for about 35 minutes. Let garlic cool and squeeze it out of the husk into a small dish. Add one jar of crème fraiche and a sprinkle of grey salt. Blend until smooth and keep it cool.
In a coffee grinder- powder morels to a fine dust.
Brush the flank steak (a silicone brush works best) with grape seed oil and generously sprinkle meat with salt and pepper.
Rub/coat the steak with a heavy coating of the morrell powder and herbs de provence.
Grill steak about 5 minutes a side on about a 450 deg. grill to get medium – rare (every grill is different). Let steak rest 10 to 15 minutes before carving at an angle against the grain with a sharp carving knife.
Fan out the steak on a plate drizzle with crème fraiche sauce and garnish with champagne grapes and fresh basil.
