Kitty's Herbed Flank Steak

Kitty's Herbed Flank Steak Recipe

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Catherine Sharp


This recipe was created for the Beringer Great Steak Contest--it got me to the semi-finals.
Make this in winter or summer!

★★★★★ 1 vote
20 Min
40 Min


1 1/2 to 2 lb
flank steak-aged if you can get it
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)
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


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.
2In a coffee grinder- powder morels to a fine dust.
3Brush the flank steak (a silicone brush works best) with grape seed oil and generously sprinkle meat with salt and pepper.
4Rub/coat the steak with a heavy coating of the morrell powder and herbs de provence.
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.
6Fan out the steak on a plate drizzle with crème fraiche sauce and garnish with champagne grapes and fresh basil.

About Kitty's Herbed Flank Steak

Course/Dish: Beef, Steaks and Chops