Wednesday, March 9, 2011
Herb Marinated Flank Steak with a Pesto Salsa
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.
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
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.
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