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Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree (Bobby Flay) Recipe

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree (Bobby Flay) Recipe

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Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree (Bobby Flay)

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Ingredients:

Serving

1/2 cup olive oil
6 cloves garlic
1 flank steak , 2-2 1/2 lb
salt and freshly ground pepper
olive oil
6 cloves garlic, peeled and thinly sliced
2 shallots, coarsely chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup red wine
3 cups chicken stock
1 cup veal stock
1/4 cup chopped parsley
2 roasted red pepper, peeled, seeded and diced
1 spanish onion, sliced, grilled and diced
1 1/4 cup heavy cream
6 oz soft goat cheese
6 potatoes, cooked, peeled and diced and kept warm
4 tbsp unsalted butter, softened
salt and freshly ground pepper

Directions:

Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across
Toasted Garlic and Parsley Sauce:
Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
Goat Cheese Potato Puree:
Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1471.13 Kcal (6159 kJ)
Calories from fat	763.82 Kcal
		% Daily Value*
Total Fat	84.87g	131%
Cholesterol	280.33mg	93%
Sodium	660.53mg	28%
Potassium	2527.66mg	54%
Total Carbs	88.01g	29%
Sugars	36.03g	144%
Dietary Fiber	8.6g	34%
Protein	76.34g	153%
Vitamin C	96.5mg	161%
Vitamin A	2.9mg	98%
Iron	24.5mg	136%
Calcium	319.3mg	32%

Amount Per 100 g
Calories	134.25 Kcal (562 kJ)
Calories from fat	69.7 Kcal
		% Daily Value*
Total Fat	7.74g	131%
Cholesterol	25.58mg	93%
Sodium	60.28mg	28%
Potassium	230.67mg	54%
Total Carbs	8.03g	29%
Sugars	3.29g	144%
Dietary Fiber	0.78g	34%
Protein	6.97g	153%
Vitamin C	8.8mg	161%
Vitamin A	0.3mg	98%
Iron	2.2mg	136%
Calcium	29.1mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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