Dijon and Herb Rubbed Grilled Flank Steak with Roasted Garlic Aioli
While cooking was not a passion for my mother, she was actually quite good. This recipe was a favorite in her repertoire for one of our family outings or the occasional community potluck. It was always served cold and sliced into rounds along with one of her many go to sides. Thinking about my life now and where I am most likely to “picnic”, I see this making its Virginia debut as the star of a spread for an afternoon at a local winery on a warm Sunday afternoon. Enjoy!
Ingredients
-3 tablespoons extra-virgin olive oil, plus extra for oiling the grill grate
-One 1 1/2-pound flank steak
-Kosher salt and freshly ground black pepper
-2 cloves garlic, peeled and crushed
-2 tbls good quality Dijon mustard
-1 tbls while grain Dijon mustard
-4 tbls Herbs de Provence OR freshly snipped and chopped thyme, rosemary, tarragon, oregano
Method
For the flank steak: Prepare an outdoor grill for cooking over direct and indirect heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling)
Set the flank steak on a cutting board. Use a small sharp knife to remove any large pieces of membrane. Then score the steak down the middle against the grain, halfway through its thickness. Working from the center line, out toward the edges, cut thin flaps from the score to the edge, like a gatefold.
Place inside a ziplock bag and pound with the rough side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper.
In a small bowl combine the herbs, olive oil, mustard and garlic and mix to a loose paste like consistency.
Spread the mixture evenly on the flank steak leaving a narrow swath around the edge.
Roll the steak around the fillings like a jelly roll. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat. Rub any remaining mixture from the bowl over the outside of the meat. Coat all over with a freshly ground pepper and a little more olive oil. Let the steak site a room temp for about 30 minutes or in the fridge for up to 1 day. Bring back to room temp before cooking.
Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally and testing the temperature frequently, until the very center reads 115 degrees F on an instant-read thermometer, for a steak that is well-done on the outside and medium-rare in the center, 25 to 30 minutes more. Transfer to a cutting board to rest. Keeping the steak rolled, uncut the kitchen twine.
At this point, once rested, the steak can be stored, uncut, in the fridge until ready to slice or it can be eaten right away.
Note: If you do not have a grill, you can sear the rolled steak in a cast iron pan stove top and then finish in a 400 degree oven to an internal temp of 115.
For the aioli
Ingredients
-whole garlic bulb
-drizzle of extra virgin olive oil
-3/4 cup good quality mayonnaise
-1 Tablespoon lemon juice, freshly squeezed
-Salt and pepper, to taste
Method
Preheat oven to 400°F. Cut the top off of the garlic bulb, approximately 1/2 inch down, so that the tops of each garlic clove is exposed. Place the bulb in a piece of aluminum foil and drizzle olive oil on top. Wrap the foil around the bulb and bake for 20-25 minutes, until cloves are tender.
Meanwhile, in a small bowl combine mayonnaise, lemon juice, and a pinch of salt and pepper. Set aside.
Let the garlic bulb cool slightly until you're able to handle it; turn upside down and squeeze out the garlic cloves. Smash the cloves to a paste with a fork and stir into the mayonnaise, lemon juice mixture.
Store in an airtight container in the fridge for up to 10 days.
Additional add-ins: fresh or dried herbs like chives, thyme or rosemary
Wine Pairings
Flank steak, (skirt steak) is best after a robust tenderizing and a lengthy punchy marinade and needs a careful eye during the cooking so as not to over cook. The char and smoky notes that a grill infuses are perfect for this cut of meat. A cool-weather cabernet franc with juicy fruit and hints of black pepper and savory herbs is a great match with a grilled flank steak. A red fruit forward Spanish garnacha is another good match for those thinly sliced pieces of juicy meat.
In Argentina, you'll almost always find bottles of local Malbec on the table, and it's a great alternative to Cabernet. The rich, round, earthy reds (which many Americans now love) can sometimes even smell beefy, which in this case is a good thing!