Seattle Stout Flank Steak

Seattle Stout Flank Steak
  • Difficulty:

    3
  • Prep Time:

    30m
  • Total Time:

    2h 30m
  • Servings:

    7

Description

With its aroma of dark chocolate and coffee and its rich, roasted flavor, stout beer makes a smooth companion to flank steak. Braise a rolled flank steak in a combination of rich veal stock and a heady stout from your favorite Seattle microbrewery for a preparation that's bold from start to finish. Highly rated Seattle stouts that work well in this recipe include Elysian Brewing's Dragonstooth Stout and Pike XXXXX Stout.

Ingredients

  • 3 cloves garlic, peeled
  • ½ cup parsley, chopped
  • 2 Tbsp. rosemary, chopped
  • 2 Tbsp. thyme, chopped
  • 2 Tbsp. tarragon, chopped
  • 6 Tbsp. olive oil, plus more for searing
  • 2 lbs. flank steak
  • ½ Tbsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 celeriac root, diced
  • 3 medium-large parsnips, ⅓” slices
  • 2 sunchokes, ⅓” cubes
  • 2 medium-large carrots, ⅓” slices
  • 1 large onion, sliced
  • Pinch of chili flakes
  • ½ cup stout beer
  • 1 cup veal stock
  • 1 can (28 oz.) San Marzano tomatoes, pureed
  • Freshly chopped parsley

Directions

  1. Heat the oven to 325° F. Puree the garlic, herbs and 6 tablespoons of olive oil in a food processor until a paste forms. Set the herb paste aside.
  2. Slice the flank steak through the center horizontally. Don't slice all the way through the steak; the flank steak should open up like a book.
  3. Pat the flank steak dry on both sides with paper towels. Sprinkle the kosher salt and freshly ground black pepper equally on both sides of the steak.
  4. Spread the herb paste on the inside of the opened flank steak using the back of a spoon. Roll the flank steak lengthwise into a cylinder, similar to how you roll a jelly roll.
  5. Snugly tie the rolled flank steak crosswise at 1-1½” intervals with kitchen twine. Heat 2 tablespoons of olive oil in a Dutch oven on the stove over medium heat for about 5 minutes.
  6. Lay the flank steak in the Dutch oven, seam-side down. Brown the flank steak on all sides, about 10 minutes. Take the steak out of the pan and set it aside.
  7. Add 1-2 more tablespoons of olive oil to the pan and let it heat for a few minutes. Add the vegetables and chili flakes.
  8. Sauté the vegetables until browned all over, about 10 minutes. Deglaze the pan with the stout beer, using a spatula or wooden spoon to scrape the bottom. Add the veal stock and pureed San Marzano tomatoes to the pan.
  9. Return the seared flank steak to the Dutch oven. Cover the Dutch oven with the lid and place it in the oven.
  10. Braise the flank steak until tender, about 2 hours. Take the flank steak out of the pan and cut the twine from it. Set the Dutch oven on the stove and bring the braising liquid to a simmer. Simmer the liquid until it thickens, about 10 minutes.
  11. Slice the rolled flank steak crosswise into ½-¾” thick slices. Spoon the sauce over the sliced steak and place the vegetables around it. Garnish the dish with freshly chopped parsley.
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