kitty's herbed flank steak
(1 rating)
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This recipe was created for the Beringer Great Steak Contest--it got me to the semi-finals. Make this in winter or summer!
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
40 Min
Ingredients For kitty's herbed flank steak
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1 1/2 to 2 lbflank steak-aged if you can get it
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1head of fresh galic
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1 cdried morel mushrooms-about to packets from the grocery store
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3 Tbspherbs de provence (i like morton and bassett because it has lavender in it)
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1jar of crème fraiche
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grape seed oil for brushing on steak
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1/2 tspground black pepper
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1/2 tspfine grey sea salt
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a bunch of small red grapes-like champagne grapes
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1 bunchfresh basil
How To Make kitty's herbed flank steak
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1Roast 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.
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2In a coffee grinder- powder morels to a fine dust.
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3Brush the flank steak (a silicone brush works best) with grape seed oil and generously sprinkle meat with salt and pepper.
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4Rub/coat the steak with a heavy coating of the morrell powder and herbs de provence.
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5Grill 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.
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6Fan out the steak on a plate drizzle with crème fraiche sauce and garnish with champagne grapes and fresh basil.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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