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KotW: Rolled Flank Steak Dijon October 15, 2008

Posted by schizodigestive in guests, Kip of the Week, red meat.

Some people dismiss flank steak because it’s not as tender as the glamour cuts like ribeye. Shortsighted in the extreme! Yes, flank is a muscle that gets used, and when properly cooked it can be chewy, but it’s unparalleled for the flavor and texture of “real meat.” It also stands up to a highly flavored stuffing, and the resulting presentation is impressive for company.

one flank steak (about 2 lb.)
fresh-ground black or green pepper

1 — 1 1/2 cups fresh breadcrumbs from interesting bread (two heelpieces work perfectly)
4-6 cloves garlic
1/2 cup fresh parsley
1/4 teaspoon allspice
one tablespoon cider vinegar
one tablespoon sriracha, optional

1/4 cup Dijon mustard (about)

one tablespoon corn, canola or peanut oil

Preheat oven to 400° (I suggest by starting baked potatoes which are good with this). Put the steak rough side up on the cutting board, salt and pepper it, cover it with plastic, pound it to uniform thickness and let it rest.

Make the breadcrumbs in your food processor. Dump them into a saute pan and toast them over a medium flame, shaking the pan, till the crumbs are golden brown and smell really good. Grind the garlic, parsley, allspice, and vinegar, and the hot sauce if you’re using it, in the food processor; add the breadcrumbs and mix. Wipe out the pan carefully.

Remove the plastic from the steak and spread mustard over the whole rough side, then cover the mustard evenly with the breadcrumb mixture and press it in firmly. Roll the steak up smooth side out and secure the edge with toothpicks.

Heat the saute pan, add the oil, and brown the rolled steak medium brown on all sides; then transfer the steak to a baking pan and put it in the oven for about 20 minutes.

A very natural liaison between the steak and the potatoes would be sour cream with horseradish and chopped scallions; add a green salad with chopped olives, and you’ll have a dinner that deserves a really broadshouldered syrah or zinfandel. Enjoy!

© /KC October 2008



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