Flank Steak Bordelaise Recipes

FLANK STEAK BORDELAISE

Steps:

• Combine all ingredients in gallon bag and place in the fridge for 23 hours, remove an hour before cooking and allow to bring up to room temp
• Remove from marinade and pat dry. Discard the marinade and place the steak on a roasting rack
• Place rack on sheet pan and place in cold oven as close to broil element without allowing meat to touch element
• Set oven to broil and cook for 10-12 minutes for rare, cook longer if desired however you are going to want some pink on this one its just that good
• When steak reaches desired temp remove from oven and let rest for 5 mins. Once rested cut into thin slices and serve with sauce drizzled over.
• Melt butter in med-high heat, add onions, and cook till soften and aromatic. Make sure not to brown. Add garlic and cook till aromatic. Once again adjust heat to make sure you don't brown or burn
• Mix in flour. Once the flour is combined stir in the rest of the ingredients. Bring to boil and simmer for at least 15 mins until the desired sauce consistency is reached. Season with salt and pepper to taste.
• Pre-heat oven to 375 degrees
• Cut russets into 1/8" thick slices. Place in ice water to keep from changing color
• Mix butter, thyme, oregano, and garlic together.
• Stack potato slices in muffin pans, cover with butter mixture, and add a pinch of salt and pepper to top
• Cook in the oven until the top is golden brown and the middle of the stack is tender. This should be around 30-40 mins
• Remove and serve
• Pre-heat skilled and oil over med-high heat
• Dredge zucchini sticks in scrambled egg and then into bread crumbs making sure a good layer of bread crumbs stick to the zucchini. Place in hot oil and brown all sides until zucchini starts to turn tender.
• Place cooked zucchini on a cooling rack or towel to allow oil to drain off. Serve while hot!
• Pre-Heat Oven to 450
• Slice tomatoes to desired thickness, place foil-covered cooking sheet.
• Drizzle with olive oil and sprinkle with garlic herbs and salt and pepper
• Place in oven and roast till start to soften. Make sure you don't put them in too long or they will turn to mush. 10-20 minutes should be perfect.

SHRIMP STUFFED FLANK STEAK WITH BORDELAISE SAUCE

Steps:

• Heat olive oil over medium heat, in a medium sized sauté pan and add onions, bell peppers, salt and cayenne. Cook for 2 minutes, stirring occasionally. Add shrimp and cook, stirring for 2 minutes or until shrimp are pink. Add green onions, garlic and parsley and cook, stirring for 1 minute.
• Pour mixture into a bowl and let cool for a few minutes. Add egg, bread crumbs, cheese and mix well. Set aside.
• With a very sharp knife, butterfly flank steak, lengthwise. Lay flat. Placing hand on top of meat to secure. Slice meat in half, but not all the way through. Making two steaks which are still connected (hope I explained that right). Then you can open the meat and it will become one large, thin steak.or "butterflied".
• Season both sides of meat with Creole Seasoning. Take stuffing and put down the seam of the steak and wrap edges around stuffing, over lapping about 1/2 inch. Secure with butchers twine in several areas.
• Heat oil in large skillet over medium high heat. Sear stuffed steak on all sides, until well browned.
• Place in roasting pan and finish roasting for 35-40 minutes at 400°F.
• Remove from oven and let rest for 5 minute before serving with Bordelaise Sauce.
• Bordelaise Sauce:.
• Heat the oil in a sauté pan over medium heat. Add the onions and cook, stirring, for 1 minute. Add the shrimp, salt, and cayenne and cook, stirring for 2 minutes. Add the shallots, garlic and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds.