Yes, this is the steak recipe of your dreams. From Nancy Fuller’s Farmhouse Rules cookbook, you’ll make this one over and over again. Enjoy!
What you’ll need…
STEAK AND MARINADE
1-pound of flank steak, about 1 inch thick
1 tsp. granulated onion
1 tsp. granulated garlic
Kosher salt
Freshly ground black pepper
1/2 cup dry red wine
3 Tbsp. Worcestershire sauce
3 Tbsp. extra virgin olive oil
TOMATO BUTTER
1/2 cup ripe cherry tomatoes
1/2 cup (1 stick) of unsalted butter, softened
1 Tbsp. Dijon mustard
Kosher salt
Freshly ground black pepper
2 Tbsp. chopped fresh chives
Next steps…
AKA how to make the magic happen :)
TO MARINATE THE steak, season with the granulated onion and garlic, some salt, and lots of black pepper. {ut the steak in a large resealable plastic bag and add the red wine Worcestershire sauce, and olive oil. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours.
For the tomato butter, preheat the broiler. Arrange the tomatoes on a baking sheet and broil until they pop and blister, 4-5 minutes. Let cool, then put in a food processor with the butter and mustard. Season with salt and pepper and pulse until almost smooth, a few chunks are okay. Add the chives and pulse just once or
Preheat the grill to medium high. Remove the steak from the fridge when you turn on the grill. Remove the steak from the marinade and grill, turning once, until the internal temperature reaches 120 degrees F for medium rare, 8-10 minutes. Spread 2 dollops of the tomato butter on top and let the steak rest 5 minutes. Slice the steak against the grain and arrange the slices on a platter with a few more dollops of the butter on top.
And FEAST!
If you enjoyed this, visit the shop to pick up Nancy’s full cookbook for just $30.00.
