Seared and Pan Roasted Flank Steak with Grapes
Ingredients
- For the Herb Paste
- • 3 garlic cloves
- • 3/4 cup mixed fresh herb leaves (such as thyme, basil, parsley or mint)
- • 3 tablespoons pure olive oil
- • 1 tablespoon fresh lemon juice
- • 2 tablespoons aged balsamic vinegar
- • 1 tablespoon coarse salt
- • 1 teaspoon freshly ground black pepper
- • 1/4 teaspoon red pepper flakes
- For the steak and grapes
- • 1 (2 pounds) flank steak trimmed of excess fat
- • 2 teaspoons canola oil (for searing the steak)
- • 3 tablespoons unsalted butter (for the grapes)
- • 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
- • 2 to 4 tablespoons dry red wine, preferably Chianti
- • 3 tablespoons aged balsamic vinegar
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