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Monday, March 16, 2009

Pan Fired Flank Steak with Red Pepper Aioli and Red Onion Gremolata




I wasn't sure about an aioli on a steak, but I saw a picture on a magazine and thought, "why not?" Plus, I'm a big fan of red meat. Didn't feel like firing up the grill, which left the pan - iron skillet, that is. Thought about finishing in the oven, but come on, don't you love the smoke of a pan fired steak? Now you can't live by meat alone (particularly when you're married), so I needed at least one vegetable. Had recently acquired some rutabegas, so there you go.

Now if you follow me, you know I like a lot of small accompaniments. I was sort of craving a pesto- maybe tarragon, but didn't have any. I did have fresh spinach. I also had some almonds. It was all coming together. I pictured it in my mind, but I needed something to top with the pesto- why not potatoes? Mashed, of course. Maybe sounds strange, but potatoes -- pasta -- potatoes...close enough. Plus, what's the point of only eating what you know. You'll never know anything if you don't try everything.

Pan fired flank steak:

bring 2 pieces of flank steak to room temperature. Sprinkle with ample salt, pepper and garlic powder. Put some olive oil on your hands and work in the oil and spices into both sides of the steaks. Let them sit until you're ready.

Heat an iron skillet to high- almost smoking. Drop your steaks in. Leave for maybe 4 minutes, then flip and leave for another 3 minutes (rare-ish). Remove and lay on cutting board, tent foil and let rest for 5 - 10 minutes. Then slice thinly.

Pepper Aioli:

1/4 mayo
1 TBS crushed red pepper
1 TBS olive oil
1 tsp white wine vinegar
salt to taste
4 cloves garlic- minced or through a press

Mix all ingredients well. If it's too thick, just add a bit more oil and/or vinegar (experiment with the taste to check your prefences). Top a glob on your sliced steak.

Red Onion Gremolata:

1/2 red onion, minced
2 green onions, finely chopped
zest of 1 lemon
1 TSB lemon juice

Mix well. Top on your steak.

Rutabegas with Leek and White Wine:

Peel and chop your rutabegas into 1/2 inch cubes
slice the white part of 1 leek
1/8 C white wine
salt
pepper
1 TSP butter

In a large ramekin, put everything except the butter and mix well. Place in oven on 400 degrees for 15 minutes, stirring occassionaly.

Meanwhile, place 1 TSP oil in pan and heat to medium high. Remove ramekin from oven and pour everything into pan and fry until coloration is nice and rutabegas are soft. Divide onto plates and top with sea salt.

Spinach Pesto:

1 C fresh Spinach
small handful of toasted almonds
2 glugs olive oil
1/4 C grated parmesan cheese
Salt
4 garlic cloves

In a processor, add spinach, almonds, salt and garlic, and olive oil. Process until smooth. Remove from processor to bowl. Add cheese and stir until mixed. Top off on mashed potatoes or even your steak.

Horseradish Mashed Potatoes:

2 russet potatoes, pealed and cubed
1/2 C whipping cream
2 TSP butter
2 glugs olive oil
salt
pepper
2 TSP horseradish

Boil enough water for the potatoes, and boil them for 15 minutes. Drain, then return to dry pot.

Add all ingredients and mash together until you reach nirvana.

This is a pretty simple meal, so make it quick and enjoy!

~ Brock

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