Flank Steak Bordelaise
Imagine taking a bite of a perfectly seasoned steak with so much flavor that you never want to stop chewing. Well, now take a sauce that is so good you will mistake it for your new favorite drink. Combine both the sauce and the steak and you have a perfect dinner. Throw in some veggies and starch of choice and you can once again thank me later for this moving up the list of being one of the best dishes. It's so good that you can impress anyone and everyone, go ahead it's a lock-in dinner for impressing that first date! I would even say that you could impress the kids and get them off the mac and cheese train they have been eating for the past month. I know, it's that good! Don't think so? Try it and I'll take the apology when you're licking your plate! For the most part, this meal is a very simple meal that you can cook in a short amount of time as long as you do the necessary part of marinading the meat ahead of time. The good news is when you run out of sauce it is a simple sauce that you can recreate. I also used the meat the next morning for steak and eggs and again that night for street tacos. Let the food spirit move you and see what you can come up with for leftover options. Side Note: I paired this with stacked garlic butter potatoes, fried zucchini, and oven-roasted tomatoes. This meat needs to be marinated for at least 24 hours to break down how tough the cut is. Plus you want it to go as deep as possible! Prep time besides the marinade is about 30 mins.
Servings: 8 yield(s)
Cook Time: 30 mins
Ingredients
    Flank Steak Marinade
  • 1.5-2 LB flank steak
  • 1/3 cup red wine vinegar
  • 1/3 cup soy sauce
  • 2 tbsp worchester sauce
  • 3 garlic cloves (I did three hovever my cloves were small)
  • 1/3 cup yellow onion (not vadilla )
  • 2 tbsp fresh cracked pepper
  • 1 tbsp dijon mustard
  • 4 fresh oregano sprigs
  • 4 fresh thyme spring
  • 1/2 fresh squeezed lemon juice
  • 1/3 cup oil
  • 1 gallon bag
    • Bordelaise Sauce
  • 3 full green onions (cut one more for garnish if you have another)
  • 3 tbsp unsalted butter
  • 1 tbsp flour
  • 10.5 oz beef stock
  • 2 garlic cloves
  • 1/2 cup dry red wine
  • 1 tbsp fresh thyme chopped
  • Pinch salt (to taste)
  • Pinch pepper (to taste)
    • Potato Stacks
  • 4 lb russet potatoes (peeled)
  • 4 tbsp unsalted butter (melted)
  • 3 garlic cloves
  • pinch salt
  • pinch fresh black pepper
  • 1 tbsp fresh oregano
  • 1 tbsp fresh thyme
    • Fried Zucchini
  • 1 zucchini (cut in half and cut into 8 equal sticks (maybe quartered depending on size))
  • 2 eggs (scrambled)
  • 2-3 cup italian flavored bread crumbs
  • 2 tbsp salt
  • 2 tbsp pepper
  • - oil as needed
    • Roasted Tomatoes
  • 3-4 Roman Tomatoes
  • - Olive Oil
  • 3 minced garlic cloves
  • pinch salt
  • pinch fresh cracked pepper
  • 3 tbsp fresh thyme chopped
Instructions
    Flank Steak
  1. Combine all ingredients in gallon bag and place in the fridge for 23 hours, remove an hour before cooking and allow to bring up to room temp
  2. Remove from marinade and pat dry. Discard the marinade and place the steak on a roasting rack
  3. Place rack on sheet pan and place in cold oven as close to broil element without allowing meat to touch element
  4. Set oven to broil and cook for 10-12 minutes for rare, cook longer if desired however you are going to want some pink on this one its just that good
  5. When steak reaches desired temp remove from oven and let rest for 5 mins. Once rested cut into thin slices and serve with sauce drizzled over.
    6. Bordelaise Sauce
  6. Melt butter in med-high heat, add onions, and cook till soften and aromatic. Make sure not to brown. Add garlic and cook till aromatic. Once again adjust heat to make sure you don't brown or burn
  7. Mix in flour. Once the flour is combined stir in the rest of the ingredients. Bring to boil and simmer for at least 15 mins until the desired sauce consistency is reached. Season with salt and pepper to taste.
    8. Potato Stacks
  8. Pre-heat oven to 375 degrees
  9. Cut russets into 1/8" thick slices. Place in ice water to keep from changing color
  10. Mix butter, thyme, oregano, and garlic together.
  11. Stack potato slices in muffin pans, cover with butter mixture, and add a pinch of salt and pepper to top
  12. Cook in the oven until the top is golden brown and the middle of the stack is tender. This should be around 30-40 mins
  13. Remove and serve
    14. Fried Zucchini
  14. Pre-heat skilled and oil over med-high heat
  15. Dredge zucchini sticks in scrambled egg and then into bread crumbs making sure a good layer of bread crumbs stick to the zucchini. Place in hot oil and brown all sides until zucchini starts to turn tender.
  16. Place cooked zucchini on a cooling rack or towel to allow oil to drain off. Serve while hot!
    17. Roasted Tomatoes
  17. Pre-Heat Oven to 450
  18. Slice tomatoes to desired thickness, place foil-covered cooking sheet.
  19. Drizzle with olive oil and sprinkle with garlic herbs and salt and pepper
  20. Place in oven and roast till start to soften. Make sure you don't put them in too long or they will turn to mush. 10-20 minutes should be perfect.
Recipe Notes

Marinade and sauce could be used for a regular grilled steak as well.