Mustard Marinated Flank Steak w/ Green Beans Gremolata
I love food. It’s really that simple. And I love to share my love of food, which can be “simple” food in my eyes, and in the eyes of my guest at the Spartan Culinary Classroom, complex.
Not this last Friday Night. We had Girls Night Out, The Diva’s of the food network. I chose Paula, Ina, and Giada. I know, I know – they’re a lot of additional choices to pick from, but I limited myself to those three.
Friday nights in the classroom, is all about good friends and food, and this past Friday was no different. In west Michigan, we are suffering from a flood, and it took time for some of our guest to get form work to the event. Lots of reroutes on the expressways and side streets, but all arrived safe and sound, and ready to have a bit of fun.
I always like to remind my guests that this is supposed to be fun, and that any mistakes can be fixed. I usually tell them that if we do “goof up a bit” that it will allow us to create a new and exciting recipe. I’m proud to say that we had wonderful food, and it was all delicious.
It’s hard to pick favorites, all of my guests did wonderful, but the Mustard Marinated Flank Steak, was cooked to almost perfection. And after a bit of explaining what “against the grain” meant, we had it sliced and mounded on a wonderful platter. Served with Green Beans Gremolata – which is a mixture of chopped parsley, garlic, and grated lemon zest, made the perfect finishing touch. Both of the recipes are compliments of Ina Garten, and I’m sure they will become favorites of yours.
1 flank steak
2 - 2 ½ pounds
1/3 cup dry white wine
1/3 cup good olive oil
1/3 cup Dijon mustard
kosher salt and freshly ground black pepper
1/3 cup chopped shallots (about 2)
1 tablespoon minced garlic
2 tablespoons coarsely chopped fresh tarragon leaves
Extra Kosher Salt, and good EVOO for drizzle at finish
Place the steak flat in a large nonreactive dish. Using the tip of a sharp knive, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1 inch diamonds across the streak. This allows the marinade to penetrate into the meat
In a 2 cup measuring cup, whisk together the wine, olive oil, mustard 1 teaspoon salt and ½ teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it’s completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow to marinate for at least 2 hours, or overnight (we’ll only be able to marinate about 1 ½ hours in class – it’ll be fine!)
½ an hour before serving remove the steak and let to come up to room temperature. Using a grill pan, or a charcoal/gas grill set to medium high, warm the grill. Sprinkle the steak with 1 teaspoon salt and pepper. Discard the marinade.
Grill the steak about 5 minutes per side for medium-rare. Place steak on a clean plate and cover with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Finish with a good kosher salt , light drizzle of evoo and serve hot.
Makes 4 to 6 servings
•1 pound French green beans (haricots verts), trimmed
•2 Tbsp. pine nuts
•2 tsp. minced garlic (2 cloves)
•1 Tbsp. grated lemon zest (from 2 lemons)
•3 Tbsp. minced fresh flat-leaf parsley
•3 Tbsp. freshly grated Parmesan cheese
•2½ Tbsp. good olive oil
•Freshly ground black pepper
Total time: 20 minutes
Bring a large pot of water to a boil. Add green beans and blanch 2 to 3 minutes , until tender but still crisp. Drain beans in a colander and immediately put them in a bowl of ice water to stop the cooking and preserve their bright green color.
Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.
To make gremolata, toss garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.
When ready to serve, heat olive oil in a large sauté pan over medium-high heat. Drain beans and pat dry. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata, and toss well. Sprinkle with ¾ tsp. salt and ¼ tsp. pepper to taste and serve hot.