Milk Braised Flank Steak with Roasted Potatoes and Sun-Dried Tomato Pesto
Pairs with: TRIVENTO RESERVE MALBEC
Write a review
For the steak
- Freshly ground black pepper
- 1 pound flank steak, cut into 4 more or less equal portions, removing excess fat if desired
- 3 cups of whole milk
- The leaves from 6 large sprigs of fresh oregano, plus two whole sprigs for garnish
- 1 teaspoon sweet paprika, such a the Basque Piment d’Espelette
- 2 medium all-purpose potatoes, peeled and cut into large chunks
- 1 large sprig of fresh rosemary, leaves chopped
- Trivento extra virgin olive oil
- 1 large shallot, chopped
- Freshly ground pepper
For the pesto
- 4 sun dried tomatoes soaked in ½ cup Trivento Reserve Malbec
- 10 fresh basil leaves
- ½ cup Trivento extra virgin olive oil
- Freshly ground black Pepper
To cook the flank steak
- Season the flank steak with salt and black pepper and place it in a casserole dish. Cover with the milk and add the oregano and paprika. Cook, covered, over low heat until the milk has curdled and the flank can be cut with the edge of a spoon, about 2 hours.
Prepare the potatoes
- Preheat the oven to 400 degrees. While the steak is cooking, lay the potatoes, rosemary, and shallots out on a large piece of aluminium foil. Drizzle with about a tablespoon of olive oil and season with salt and black pepper. Toss the potatoes with your fingers until the seasonings are well distributed. Close up the foil and poke a few tiny holes in the top. Place the potatoes on a baking sheet and roast until they’re tender and lightly golden, about 20 minutes or so.
Make the pesto
- Lift the tomatoes from the Malbec and add them to the bowl of a food processor, saving the wine in case you need it to loosen the pesto. Add the fresh basil and olive oil, season with salt and pepper, and pulse until the mixture is a homogeneous emulsion. This should be of a drizzling consistency, so if it’s too thick, add some of the tomato soaking wine. Toss the potatoes with about a tablespoon of the pesto.
- Warm two dinner plates. Divide the potatoes up onto the plates. Lift the steak from the milk, gently reheating it if necessary, and lay two pieces on each plate, alongside the potatoes Finish each serving with a generous drizzle of the pesto. Garnish with the oregano sprigs. Serve hot.
Virtual Cooking School http://www.virtualcookingschool.com/