My favorite cookbook is Barefoot Contessa's Foolproof. Everything I've made has been amazing, easy and impressive. I use the word impressive because I like to impress my guests, friends, and family when I cook. But mostly, I just want to make their bellies happy.
We first made this recipe during our summer vacation when we do a lot of grilling. Its easy to fall back on burgers, dogs, and chicken. Then there is steak and seafood, but a good cut of meat can be cost prohibitive. Flank steak is a wonderful solution - a large cut of meat for a low price with wonderful flavor.
I made it with the perfect baked potato recipe (also included), and creamed corn (canned....I can't do it all from scratch, okay?) A bottle of Menage a Trois red wine really enhanced the meal as well.
The hardest part of this recipe is remembering to put the marinade on the night before. If you forget, you can still do it a few hours before.
1 flank steak ( 2 to 2 1/2 pounds)
1/2 cup dry white wine
1/2 cup good olive oil
1/3 cup Dijon mustard
kosher salt & freshly ground black pepper
1/3 cup chopped shallots (2 shallots)
1 tablespoon minced garlic (3 cloves)
2 tablespoons coarsely chopped fresh tarragon leaves
Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate the meat.
In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until its completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
Half an hour before serving, remove the steak from the refrigerator and heat the charcoal grill with a layer of hot coals (you can also set a gas grill on medium-high heat). Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
Baked Potatoes
4 medium sized baked potatoes
olive oil
coarse sea salt
Set oven to 375. Scrub potatoes and dry thoroughly. Stab with fork several times. Rub with olive oil and coat with sea salt. Place directly on the oven rack (placing a piece of aluminum foil at the bottom of the oven to catch any drippings). Skin with be crispy and butter knife will go straight through the center when its done, about 1 hour.
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