Tuesday, May 18, 2010

Bobby Flay Flank Steak

Last week my husband happen to be home while I was watching Bobbie Flay - Grill It.  Bobbie & his wife Stephanie were cooking flank steaks with a Mexican twist.  We thought the steaks looked great.  We planned to make this while our boys were at Boy Scout Camp. 

Before dropping the boys off, my husband and I preppred/cooked what needed to be cooked. 

I did not make the chimichurri sauce, instead I had made the tomatillo sauce.  I do have to say I love the tomatillo sauce over salsa.

It was a perfect evening grilling with my husband, having margaritas and sitting by the fire pit. 

Don't you just love the fancy plates... lol

Flank Steak Crostini by Bobby Flay



2 cups red wine
1 cup cassis
1/4 cup canola oil
3 cloves garlic, minced
Freshly ground black pepper
1 (2 to 3-pound) flank steak
Kosher salt

Chimichurri Sauce:

1 cup cilantro leaves
1 cup flat-leaf parsley leaves
1/2 cup mint leaves
4 cloves garlic, roughly chopped
3/4 to 1 cup olive oil
1/4 to 1/3 cup red wine vinegar
Kosher salt and freshly ground black pepper

Vidalia Relish:

3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick
Canola oil
1 tablespoon Bobby Flay Poultry Rub
Kosher salt and black pepper
4 green onions, sliced
1 serrano chile, minced with the seeds
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons red wine vinegar

To serve:

1 baguette
Olive or canola oil
Kosher salt and freshly ground black pepper



Mix the wine, cassis, oil and black pepper in a nonreactive dish. Add the steak, turn to coat, and marinate at room temperature 1 hour.


Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette — it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Set aside.

Preheat the grill to high. Remove the steak from the marinade and season with salt and more pepper. Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain.


Brush the onions with some canola oil and season with rub, salt and pepper. Grill the onions, turning, until charred and soft. Remove from the grill and chop coarsely. Chop again with the green onions and then stir them together with the chile, oil, vinegar, and salt and pepper.

Slice the baguette on a diagonal 1/4-inch thick. Brush with oil, season with salt and pepper and grill briefly, until just starting to crisp. Top each piece with some sauce, a slice or 2 of steak, more sauce and some relish.

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