Flank steak with rosemary & roasted garlic

January 2, 2011

Flank steak with Rosemary & Roasted garlic, from “High Heat” by Waldy Malouf, pg 122

½ tsp coarse sea salt
3 heads garlic, halved
2 T olive oil
freshly ground black pepper
3 T chopped fresh rosemary
1 flank steak (1- 1 ½ pounds)
½ cup Dijon mustard

Preheat the oven to 400°. Bring a small pot of salted water to a boil. Add the garlic and simmer for 5 minutes. Drain well. Place the garlic in a small ovenproof dish and drizzle with olive oil. Season with salt and pepper to taste. Cover the dish with foil and roast for five minutes, then reduce the oven to 325° and continue to roast until completely tender, about 35-45 mintues.

Let the garlic cook slightly, then squeeze the cloves from their skins into a small bowl. Use a fork to mash the garlic into a rough puree and stir in the chopped rosemary. Season with the ½ tsp salt and plenty of pepper.

Using a sharp knife, lightly score the steak across the grain at ¼ inch intervals on both sides. Season the meat all over with salt and pepper. Set aside half of the rosemary-garlic paste and rub the rest all over the steak. Wrap the meat tightly in plastic wrap and marinate. If you are pressed for time, marinate the meat at room temperature for 30 minutes.

Place the meat on a hot grill and cook 2 to 3 minutes on each side for rare. Or broil the meat for 2 to 3 minutes, then turn and cook for another 3-5 minutes for rare.

Transfer the meat to a board and let rest for 5-10 minutes to allow the steak to reabsorb the juices. Meanwhile, combine the remaining garlic-rosemary puree with the mustard.

Slice the meat to 1/3 inch slices on the diagonal across the grain and serve with the garlic mustard sauce.

How I did it: after I added the mustard to the remaining garlic sauce, there wasn’t much there. So I coated the steak with all of the sauce. It turned out pretty good. I like it.