Flank Steak Baguette

I saw this recipe on one of Bobby Flay’s grilling shows on Food Network. The original recipe called for sausage instead of Flank Steak. I came up with this recipe as an alternative to the original. I also lightly grilled the 1/2 inch baguette slices on the grill, buttering one side and placing the baguette butter side down. Please see the link at the bottom of this post for Bobby Flay’s recipe.


2 pounds Flank Steak                            

¼ cup Olive Oil

3 Cloves if Garlic
1/4 cup canola oil
Kosher salt and freshly ground black pepper
5 large shallots
1/2 cup balsamic vinegar
3 tablespoons honey, plus more for drizzling
2 teaspoon finely chopped fresh thyme
Pinch red pepper flakes
1/2 cup chopped fresh parsley
1 1/2 cups fresh ricotta
2 baguettes, grilled
Extra-virgin olive oil, for drizzling

Arugula or your favorite leaf lettuce for garnish


Marinate Flank Steak in ¼ cup of Olive Oil, freshly ground pepper, garlic cloves smashed and Red Pepper Flakes for 6-24 hours in a plastic bag.

Heat a charcoal or gas grill to high for direct grilling. Remove Flank Steak from bag (remove any Garlic or Red Pepper Flakes). Grill the flank steak (rare to medium rare) is desired. Remove to a cutting board and let rest 5 minutes before slicing against the grain. Slice into thin slanted pieces.

While the steak is grilling, halve the shallots, leaving the skin on, and toss with a few tablespoons each of the canola oil and balsamic vinegar. Sprinkle with salt and pepper. Put them on the grill and cook until charred and slightly softened. Cool slightly, remove the skins and chop.

Heat the remaining canola oil in a sauté pan. Add the chopped shallots, remaining vinegar, honey, thyme and red pepper flakes and simmer, about 5 minutes. Season with salt and pepper and stir in the parsley.

Arrange the cut Flank Steak on a platter with a bowl of the fresh ricotta, the shallot relish and toasted bread. Serve the bread topped with a dollop of the ricotta, a few pieces of steak and a spoonful of the relish, drizzled with honey and olive oil. Serve warm or at room temperature. You can top with arugula or your favorite leaf lettuce.

To see Bobby Flay’s original recipe go to:

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-sausages-with-grilled-shallot-relish-with-fresh-ricotta-and-toasted-baguette-recipe/index.html?oc=linkback

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