Flank Steak
Accompanied by students Joel Boone and Rochelle Halliday, Chef Angus begins the episode by describing flank steak including its origin and the reasons for its various characteristics. Next the removal of the collagen and elastin are demonstrated as the cut of meat is prepared for a London Broil. A discussion of following the direction of the fibers in the meat and proper cutting to ensure a tender final product.
Two steaks are prepared in a dijon mustard sauce at room temperature for several hours before grilling and preparation into a London Broil. As Chef Angus explains, the marination process is halted in the refrigerator. Next a stuffing is prepared with egg, hazelnuts, mushrooms and brioche breadcrumbs, while Chef Angus demonstrates the proper technique for tenderizing another flank steak.
The tenderized flank steak is seasoned and stuffed with the breadcrumb, hazelnut and brioche mixture, as well as a layer of fresh basil leaves. Chef Angus illustrates the proper process for rolling and tying up the stuffed flanksteak before the “rolled flank” is seasoned, seared and roasted in the oven and the importance of tying up the meat is explained.
The second half of the episode features the finishing of the two flank steak dishes. For the rolled, stuffed steak, cornmeal pancakes are prepared while shallots are combined with the onions that were used to roast the steak. Vinegar is evaporated in the pan to collect the sediments from the pan and combined with an espagnole sauce. The final product is dressed and prepared for the table as cuts of the rolled, stuffed flank steak is placed over asparagus and a “sandwich” of two cornmeal pancakes cemented together with fig dressing and accompanied by a shallot confit and a garnish of salad and vinegar sauce.
The marinated, grilled flank steak is carved and prepared with grilled vegetables and potatoes.