Grilled Flank Steak Provencal

with creamy 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 with either an aioli or horseradish/dill sauce. 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

-1 teaspoon kosher salt

-2 garlic cloves, peeled and crushed

-¼ cup dried Herbs de Provence

-¼ cup good quality Dijon mustard

-1 teaspoon cracked black pepper

-1 1/2 to 2 pounds flank steak

Method

• In a medium bowl, combine all of the marinade ingredients and mix thoroughly. Set aside.

• Trim any excess fat from the steak. Place the steak between two sheets of plastic wrap or inside an unsealed zip-top bag.

• Using a meat mallet, vigorously pound the steak until it is approximately twice its original surface area and an even thickness throughout.

• Lay the steak flat on a work surface and spread the marinade evenly over one side of the meat, leaving a small border around the edges.

• Starting from one of the long sides, tightly roll the steak into a cylinder, jelly-roll style.

• Secure the roll with butcher’s twine, tying it at 1½- to 2-inch intervals.

• Season the outside of the rolled steak generously with salt and pepper. Lightly coat the exterior with olive oil, then rub on any remaining marinade from the bowl.

• It is now ready to grill or roast in the oven.

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!