KITTY'S HERBED FLANK STEAK

Kitty's Herbed Flank Steak image

Provided by Catherine Sharp

Time 1h

Number Of Ingredients 10

1 1/2 to 2 lb flank steak-aged if you can get it
1 head of fresh galic
1 c dried morel mushrooms-about to packets from the grocery store
3 Tbsp herbs de provence (i like morton and bassett because it has lavender in it)
1 jar of crème fraiche
grape seed oil for brushing on steak
1/2 tsp ground black pepper
1/2 tsp fine grey sea salt
a bunch of small red grapes-like champagne grapes
1 bunch fresh basil

Steps:

1. Roast one head of garlic that has been cut in half, drizzled with grape seed oil, wrapped in aluminum foil and baked in a 350 deg oven for about 35 minutes. Let garlic cool and squeeze it out of the husk into a small dish. Add one jar of crème fraiche and a sprinkle of grey salt. Blend until smooth and keep it cool.
2. In a coffee grinder- powder morels to a fine dust.
3. Brush the flank steak (a silicone brush works best) with grape seed oil and generously sprinkle meat with salt and pepper.
4. Rub/coat the steak with a heavy coating of the morrell powder and herbs de provence.
5. Grill steak about 5 minutes a side on about a 450 deg. grill to get medium - rare (every grill is different). Let steak rest 10 to 15 minutes before carving at an angle against the grain with a sharp carving knife.
6. Fan out the steak on a plate drizzle with crème fraiche sauce and garnish with champagne grapes and fresh basil.