kitty's herbed flank steak
(1 RATING)
This recipe was created for the Beringer Great Steak Contest--it got me to the semi-finals. Make this in winter or summer!
No Image
prep time
20 Min
cook time
40 Min
method
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yield
6 serving(s)
Ingredients
- 1 1/2 to 2 pounds flank steak-aged if you can get it
- 1 - head of fresh galic
- 1 cup dried morel mushrooms-about to packets from the grocery store
- 3 tablespoons 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 teaspoon ground black pepper
- 1/2 teaspoon fine grey sea salt
- - a bunch of small red grapes-like champagne grapes
- 1 bunch fresh basil
How To Make kitty's herbed flank steak
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Step 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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Step 2In a coffee grinder- powder morels to a fine dust.
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Step 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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Step 4Rub/coat the steak with a heavy coating of the morrell powder and herbs de provence.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Beef
Category:
Steaks and Chops
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