Flank Steak Spiral w/ mushroom sauce

Happy New Year!  It's amazing how quickly a year can go by!  We started this blog in 2010 and weren't sure where it would lead.  72 posts later....it's a new year..... and plenty of recipes to try.

I found this receipe over the holidays when visiting my sister.    The ingredients were straightforward and I had the bulk of them in the house already.  It only takes about an hour to cook including prep, so this can be made on a work night if you get home early enough  (you can prep the night before and will only take 30 minutes to cook/heat.  On to the meal!

Software:

• 1 3/4 pound flank steak
• 8 oz. sliced mushrooms
• 2 minced garlic cloves
• 2 tbs grated parmigiano cheese
• 1 tbs chopped sage
• 1 tbs chopped rosemary
• 1/2 cup red wine
• 1/2 cup beef broth
• 1 tsp corn starch
• s&p (of course)
• *2 tbs. balsamic vinegar (added this to recipe)

Start by turning on the oven to 375.  Next, pound the steak til it's about 1/2 inch flat.  ( if you can get it to be rectangular, it helps).  I used the handy Oxo Good Grips Meat Pounder.  As mentioned in a earlier post, a small cast iron pan would do the trick as well.

Grate the cheese til you get 2 table spoons.  (Microplane 40020 Grater/Zester is a must)

Combine it with the garlic, sage, and rosemary in a bowl.  Spread the mixture on one side of the steak

then roll it up as tight as you can.  Tie it off at 1" intervals using cotton twine (or in my case cotton strips).  You need to make sure the twine you're using has no plastic or polyester.   They actually sell  cooking twine for this sole purpose, but I had to make do with what I had.  Luckily my wife has a huge stash of fabric and cut some cotton strips for me to use.

As standard with any meat you roast, sear the meat in a pan with the oil and brown on all sides (about 8 minutes total).  Normally, you could skip the olive oil and use bacon for for a more meaty flavor as some recipes do.  Remove the meat from the pan and place it on a baking sheet.  Put the meat into the over for about 20 minutes for medium rare.

While the meat is cooking in the oven, saute the mushrooms in the same pan that you browned the meat in.  After about 2 minutes, add the wine and let it reduce a bit (about another 2 minutes).  Whisk the broth and cornstarch together, then add them to the pan.  Simmer until the sauce thickens.  Add salt and pepper to taste.  After tasting it, the sauce seemed to be missing something so I added 2 tbs. of balsamic vinegar to give it more flavor.

Check the temperature of the meat and it should read 125 degrees in the thickest part for medium rare. 

Serve the the steak in half inch sections (don't forget to remove the twine) and pour the mushroom sauce over it. 

What's missing in this picture would be a side of green beans.  They would have made an excellent vegetable dish if I had only remembered to buy some! 

Argentinian Chimichurri Flank Steak with Grilled Corn and Potato Salad

Heat wave break finally here! It's actually below 90 this evening and a great break from the 3 consecutive heat waves we've had in the past few weeks. Work's been increasingly challenging with all of the ongoing projects we have going and challenges with our processes, tools, and resources. It doesn't help much when all you want to do is be home with you kid and watch her giggle and laugh. Getting around to cook a decent meal lately has been a challenge. Most nights have been a quick throw together meal that's completely uninspired and not totally nutritious. ... Not tonight.

Taking us to Argentina tonight. I have all these wonderful herbs growing out on the back yard its time to use it up. Hope you enjoy.

Chimichurri Sauce Software:
1/2 cup olive oil

2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture of whatever you want
Salt and pepper to tasteware:

Chimichurri Sauce Hardware:
Food Processor
Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle

Flank Steak

Potato Salad:
Please see June 11th Post

Grill Corn Software:
Corn
Cajun Season (Tony Chachere, or Chef Prudhomme)
Butter
Shaved Parmesan

Steak/Corn Hardware:
Weber 386002 Q 100 Portable Gas Grill (Gas/Charcoal)
Grater


First off get your flank steak out of the fridge. You really want to get it close to room temperature.


Kick off your fire. If you're using has start preheating your grill on high with the cover on. After 10 minutes scrap it down with a brush and lube it with tongs and a Canola Oil soaked napkin. If you're using coal start your chimney starter.

To make your marinate/sauce mix the garlic, shallots, lemon juice, SnP, olive oil, and a huge handful of fresh herbs. Blitz until chunky but uniform in your food processor.

Save half your sauce for a sauce and the other half for a marinade. Pat your flank steak down with a napkin and SnP. Pour marinate over it for at least an hour but preferably over night.

Once your grill is hot, clean and greased lay your steak on a 45 degree angled left. 3 minutes then 45 degree right for perfect cross hatch marks. Flip and repeat, rest in tented aluminum foil.

Now onto the corn. Grill with husk on. Roll until completely black on all sides. Peel husk to make a nice handle. If you want you can tie it with wet kitchen string to make it easy to handle. Place it kernel down onto the grill and butter and sprinkle with your favorite Cajun seasoning and shaved parmesan or queso fresco.

Once this is key. Once your corn is done and your steak has rested be sure to carve your steak up as thinly as possible. Flank steak is a tough lean protein so you cook it hot and fast and slice it thin and against the grain. This will make your cheap cut of meat taste tender and not too chewy.

Set up your plate and devour like a carnivore. Hope you likey likey.