Kitty's Herbed Flank Steak

Kitty's Herbed Flank Steak

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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
  • 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

How to Make Kitty's Herbed Flank Steak


  1. 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.
  2. In a coffee grinder- powder morels to a fine dust.
  3. Brush the flank steak (a silicone brush works best) with grape seed oil and generously sprinkle meat with salt and pepper.
  4. Rub/coat the steak with a heavy coating of the morrell powder and herbs de provence.
  5. 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.
  6. Fan out the steak on a plate drizzle with crème fraiche sauce and garnish with champagne grapes and fresh basil.

Printable Recipe Card

About Kitty's Herbed Flank Steak

Course/Dish: Beef Steaks and Chops

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