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Marinated Flank Steak with Parsnip “Frites”
Serves 4
Ingredients:
½ cup soy sauce
¼ cup seasoned rice wine vinegar
¼ cup Worcestershire sauce
3 tbsp tomato paste
2 ea shallot, minced
½ cup chopped fresh thyme, parsley, oregano
½ cup olive oil
2 ea garlic cloves, coarsely chopped
1 tbsp kosher salt
2 tbsp fresh-cracked black peppercorns
1 ea flank steak
2 lb parsnips
1 tbsp coarsely chopped fresh sage
kosher salt & fresh ground black pepper to taste
Method:
Two Days Ahead:
Combine first ten ingredients in a large mixing bowl. Mix to combine. Place flank steak into bowl, thoroughly coating with marinade. Remove steak and place in a large Ziploc freezer bag. Pour entire marinade into bag and seal closed, taking care to remove all of the air from the bag. Refrigerate for 1-2 days.
The Day Of:
Place rack in lower third of oven and preheat oven to 425°F.
Pre-heat outdoor or indoor grill
Peel parsnips and halve crosswise. Slice narrow tip into four pieces lengthwise to resemble French-fry shaped sticks. Quarter each upper half lengthwise, then cut out core and discard. Cut those trimmed upper parsnip pieces lengthwise into similar pieces so they all resemble French fries, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan spreading in a single layer.
Remove steak from marinade and lightly pat dry. Grill steak 8-10 minutes on each side or until an internal temperature of 130° F is reached.
Four minutes after the steak has been flipped onto its other side, place pan with parsnips in the oven and roast until parsnips are tender and lightly browned, 15 to 20 minutes. Let steak rest for 10 minutes before slicing thinly on the bias.
Serve slices of marinated flank steak with a pile of the parsnip “frites”.
Enjoy with 2005 Quivira Mourvedre, Wine Creek Ranch.
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