Thursday, December 29, 2011

Wine-Marinated Flank Steak

What are your plans for New Year's Eve?  Phil and I usually stay in for dinner and sip champagne while watching people celebrate on TV.  I don't like paying the exorbitant prices and trying to find a cab after a meal at an overcrowded restaurant with bad service. 

After all the spending over the holidays you might not have the extra cash for lobster and caviar, even if it is at home, so why not make reasonably priced flank steak.  It's easy and it'll taste like something just as fancy. 


1  Flank steak 
1 Cup red wine 
4 Cloves garlic, minced
2 Shallots, diced 
3 Sprigs thyme 
2 Dried bay leaves
1 Tbs  peppercorns 
1 Tbs red wine vinegar
Freshly ground pepper, to taste
Kosher salt, to taste 
2 Tbs cold butter, diced 
1 Cup beef stock

For the steak:

Combine red wine, garlic, shallots, thyme, green peppercorn and red wine vinegar in shallow baking dish.  Score flank steak lightly in a criss-cross pattern on both sides and season well with pepper. Marinate steaks for at least an hour; overnight is ideal.
Preheat a heavy pan on high heat. Remove steak from marinade, pat dry, and season both sides generously with coarse salt.  Grill each side for 3-4 minutes, remove from heat, and let rest for at least 5 minutes. When rested cut steaks against the grain into four equal pieces. If desired, carve each portion against the grain into thinner slices.
Pour marinade and beef stock into a large wide saucepan and bring to simmer.  Reduce volume by half; liquid should be about sauce consistency.  If you're having trouble thickening the sauce add a few tablespoons of the liquid to a cup and mix in some cornstarch and pour back into the sauce. Reduce heat to low and gently swirl in 2 tbsp cold butter, one piece at a time. Adjust seasoning with salt and pepper to taste.

For the potatoes and brussel sprouts:

Yukon gold potatoes, quartered
Brussel sprouts, cut in half
1 Tbs of Caonola oil 
Extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Boil potatoes until cooked and set aside to cool.  Steam brussel until cooked, about 7minutes.  In a large sautee pan heat canola oil and add potoes sauteing until starting to brown slightly, add the brussel sprouts and cook for about 4 minutes.  Toss with a good glug of olive oil and salt and pepper.  Serve the steal ontop. 

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