9oz Flank Steak (gf) Recipe

Marinate

Pat the 9 oz flank steak dry with paper towels. In a small bowl combine 1 tbs olive oil, minced garlic, 1 tbs tamari/soy, 1/2 tsp lemon zest, 1/4 tsp black pepper and 1/2 tsp kosher salt. Rub marinade over both sides of the steak and let rest at room temperature for 20–30 minutes (or refrigerate for up to 2 hours).

Cook Steak

Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Add a thin film of oil. Sear the steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time for thickness. During the last minute of cooking, spoon 1 tsp softened unsalted butter over the steak and baste. Transfer to a cutting board and tent loosely with foil. Let rest 5–8 minutes before slicing thinly against the grain into 1/4" slices.

Preheat oven to 425°F (220°C). Parboil the halved/diced potatoes in salted boiling water for 6–8 minutes until just tender. Drain and let steam-dry for 2 minutes. Toss potatoes with 2 tbs olive oil, 1 tbs lemon juice, 1/2 tsp lemon zest, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Arrange in a single layer on a rimmed baking sheet and roast 20–30 minutes, turning once, until golden and crisp. Sprinkle chopped parsley and adjust seasoning. Keep warm.

Bring a pot of salted water to a boil. Blanch broccolini 1–2 minutes until bright green and slightly tender, then immediately plunge into ice water to stop cooking. Drain and pat dry. In a skillet over medium-high heat, warm 1 tsp olive oil and quickly sauté broccolini 1–2 minutes to reheat and add slight char. Season with 1/4 tsp kosher salt and finish with a squeeze of lemon wedge.

In a small skillet, warm 1 tsp olive oil over medium heat. Add thinly sliced shallot and sweat until translucent, 2–3 minutes. Add 1 tbs red wine vinegar and 1 tsp brown sugar, stir and simmer gently 1–2 minutes until slightly reduced. If too thick, add 1 tsp water. Season with 1/8 tsp salt. Remove from heat and let cool slightly; flavors will marry while plating.

In a mini food processor or blender combine 3/4 cup packed basil, 1/4 cup parsley, 1 tsp capers, 1/2 clove garlic, 1/2 tbs lemon juice and pinch of salt and pepper. Pulse while streaming in 3 tbs extra-virgin olive oil until a loose, vibrant green sauce forms. Taste and adjust salt/lemon. The texture should be spoonable but not overly oily.

In the skillet used for the steak, wipe out excess fat, then add 1/2 tsp olive oil over medium heat. Add 1/2 small minced shallot and cook until softened, about 1 minute. Pour in 2 tbs red wine and deglaze the pan, scraping browned bits. Add 1/2 cup beef demi-glace (or stock) and reduce gently 2–3 minutes to a sauce consistency. Whisk in 1 tsp butter to finish and season with 1/8 tsp salt and a pinch of pepper. Keep warm.

On a warm plate arrange a small mound of crispy lemon potatoes to one side and broccolini beside them. Fan 5–6 slices of rested flank steak overlapping near the center. Spoon a small pool of warm jus alongside or under the steak. Dot or drizzle basil verde over the steak and potatoes (about 1–1.5 tbs), and place a spoonful (about 1–2 tbs) of shallot agrodolce atop the steak for sweet-tang contrast. Sprinkle flaky sea salt lightly over steak and microgreens if using. Serve immediately.