Wednesday, March 9, 2011

Herb Marinated Flank Steak with a Pesto Salsa

For B's first Father's Day I made him a recipe from some kind of steak in a parsley marinade that was then grilled.  We ate it very late, and in silence because we were afraid of waking up the light-sleeping infant who had just fallen asleep.

I saw this recipe and was instantly reminded of that day and figured that we should have another go at that quiet meal.  This meal proved to be a bit louder as we were joined by a toddler, and it was delicious and easy.  I served it with a side of potatoes and sautéed cherry tomatoes.  The baby lady wanted nothing to do with any of it, but that was ok, because B and I didn't exactly feel like sharing.

Serves 4
Time:  1 day (marinate) plus 30 minutes

1.5 - 2 lbs. flank steak
6 cloves garlic, smashed and peeled
4 rosemary sprigs
5 sprigs of fresh thyme
1 t. freshly cracked black pepper
olive oil
Salsa (recipe follows)

Trim the steaks of fat.  Crush and tear the rosemary sprigs with your hands.   Combine steaks with herbs, garlic, pepper and 3 T. olive oil in a resealable gallon sized freezer bag.  Shake the bag to coat the steaks.  Refrigerate for 1 to 2 days.

Heat an oven to 400 F.  Put a rack on a rimmed baking sheet or roasting pan.  Heat a 12 in sauté pan over high until very hot.  Add a bit of olive oil and the steak.  Sear until the first side is well browned, 3 minutes.  Flip and sear until the other side is well browned, about 3 minutes.

Transfer the steaks to the rack on the baking sheet and roast them in the oven until done to your liking 5 to 10 minutes.  Let rest for 10 minutes before slicing.

Salsa Verde
1/4 c. almonds 
salt and pepper
1 c. packed parsley leaves
1/2 c. packed basil leaves
1/2 c. packed cilantro leaves
2 cloves garlic, chopped
1/4 t. red pepper flakes
3/4 c. olive oil
1 T. white wine vinegar (I use sherry vinegar)

Place ingredients up to the pepper n a food processor.  With the machine on, gradually add the olive oil through the feed tube and process until the mixture is a thick purée.  This may be stored for a day at this point.  Stir in the vinegar just before serving.

adapted from Fine Cooking Annual, volume 1 by the editors of Fine Cooking

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  1. Love the marinade, and especially love the salsa. It won't be long before your daughter will be joining you at the table to eat such wonderful food.

  2. Sounds really good! All my favorite herbs! =)



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