Flank Steak Spirals with Porcini & Red Wine Sauce

Name: Flank Steak Spirals with Porcini & Red Wine Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 35
Cuisine: Global
Ingredients: 1 teaspoon cornstarch; 28 grams dried porcini mushrooms; 118 milliliters dry red wine; 1 flank steak; 2 cloves garlic, chopped; 118 milliliters low-sodium beef broth; 1 Tbsp pure olive oil; 2 Tbsps freshly grated Parmigiano-Reggiano cheese; 1 Tbsp chopped parsley; 1 Tbsp chopped rosemary; 1 Tbsp chopped sage; 35 servings Salt and freshly ground black pepper

Watching your figure? This gluten free recipe has 20 calories, 2g of protein, and 1g of fat per serving. This recipe serves 35. It can be enjoyed any time, but it is especially good for valentin day. Not A mixture of cornstarch, flank steak, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a heatproof bowl, cover the porcini with 1 cup of boiling water.

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Water

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Bowl

Let stand until softened, about 20 minutes. Lift the mushrooms from the soaking liquid and coarsely chop them.

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Mushrooms

Let the soaking liquid stand to settle.

Meanwhile, preheat the oven to 375 and set a rimmed baking sheet on the center rack. In a bowl, combine the garlic, cheese, sage and rosemary. On a work surface, pound the steak 1/2 inch thick and season with salt and pepper.

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Salt And Pepper

Rosemary

Cheese

Garlic

Steak

Sage

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Baking Sheet

Bowl

Oven

Spread the herb mixture on one side of the steak and roll it up lengthwise, with the grain; tie with string at 1-inch intervals.

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Grains

Steak

Roll

In a large skillet, heat the oil.

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Cooking Oil

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Frying Pan

Add the steak and cook over moderately high heat until browned, 8 minutes.

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Steak

Transfer to the hot baking sheet and roast for 20 minutes, until a thermometer inserted in the thickest part registers 125 for medium-rare.

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Baking Sheet

Kitchen Thermometer

Let the steak rest for 5 minutes and remove the strings.

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Steak

Meanwhile, wipe out the skillet.

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Frying Pan

Add the porcini and red wine; simmer over moderately high heat until the wine has reduced by one-third, 2 minutes. Gradually add the porcini liquid, stopping before you reach the grit at the bottom of the bowl.

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Wine

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Bowl

Whisk the broth with the cornstarch, then add to the skillet; simmer over low heat until the sauce is thickened, 3 minutes. Season with salt and pepper.

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Salt And Pepper

Corn Starch

Broth

Sauce

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Frying Pan

Whisk

Thinly slice the steak crosswise, garnish with the parsley and serve with the sauce.

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Parsley

Sauce

Steak

Equipment

Ingredients

Servings:

1teaspoon

cornstarch 28grams

dried porcini mushrooms 118milliliters

dry red wine 1

flank steak 2cloves

garlic, chopped 118milliliters

low-sodium beef broth 1Tbsp

pure olive oil 2Tbsps

freshly grated Parmigiano-Reggiano cheese 1Tbsp

chopped parsley 1Tbsp

chopped rosemary 1Tbsp

chopped sage 35servings

Salt and freshly ground black pepper

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Beringer Howell Mountain Bancroft Ranch Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 35 dollars per bottle.