Recipe reprints, with permission, from "Fire In My Belly- Real Food" by Kevin Gillespie. Published by Andrews McMeel Publishing, LLC.
¼ cup, about ½ ounce Dried porcini mushrooms
1carrot, peeled and thinly sliced into rounds, about ½ cup
1 celery stalk, thinly sliced into half-moons, about ½ cup
1 cup Vidalia onion thinly sliced strips
1 garlic clove, thinly sliced
1 tablespoon ground black pepper
1 cup red wine (whatever you are drinking with dinner; I prefer Pinot Noir with this recipe)
Flank steak, about 2 pounds, trimmed
About 1 cup Chimichurri
1 teaspoon salt
¼ teaspoon Espelette pepper
1 tablespoon finely chopped red onion
1 tablespoon finely chopped roasted red pepper
2 teaspoons minced garlic
½ teaspoon dried red pepper flakes
¼ cup chopped fresh flat-leaf parsleyleaves
2 tablespoons chopped fresh oregano leaves
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon dried oregano
Combine the mushrooms, carrots, celery, onion, garlic, black pepper, and red wine in a large zip-top plastic bag. Add the steak, press out all the air, and seal the bag. Refrigerate for 8 hours or overnight.
Heat a grill for direct high heat. Pull the meat out of the marinade and brush off any herbs or vegetables. Pat the meat completely dry with paper towels and brush all over with grapeseed oil. Aggressively season both sides of the steak with salt.
Scrape the grill clean and coat it with oil. Set the steak over direct heat on the grill with the grain at a 45-degree angle to the grates; grill for 5 minutes. Rotate the steak 90 degrees and grill for 3 minutes. Flip the steak so the grain is again at a 45-degree angle to the grates; grill for 5 minutes more. Rotate 90 degrees and cook to rare (120º to 125ºF internal temperature), about 2 minutes longer. Transfer the steak to a plate and let the meat rest for 5 minutes. Slice the steak very thinly across the grain. Serve with the chimichurri sauce.
Mix the parsley, fresh oregano, and olive oil and set aside. The oil prevents the herbs from oxidizing (turning brown). In a separate bowl, whisk the vinegar, dried oregano, salt, and Espelette pepper until the salt dissolves. Stir in the onion, roasted red pepper, garlic, and red pepper flakes and set aside. Just before serving, mix the oil mixture with the vinegar mixture.
Prep ahead You can make the chimichurri up to 8 hours ahead; just refrigerate the oil mixture and vinegar mixture in separate bowls. Combine them just before serving. Chimichurri is amazingly versatile.
Recipe by Embers and Flame at http://www.embersandflame.com/the-library/review-fire-in-my-belly-by-kevin-gillespie/