Flank steak, roasted duck fat fingerling potatoes, wilted ramps with pancetta, red wine and balsamic vinegar pan sauce

Flank steak roasted duck fat fingerling potatoes wilted ramps with pancetta red wine and balsamic vinegar pan sauce

ramps 2014This was all about the ramps. Yum! If you’ve never had them, they are sort of a cross between green garlic and green onions. The mouth feel is creamy and the flavor is very bold. Ramps are very hard to find and are only available for a short part of the spring. I found mine back in the spring at a cool little grocery store here in Greenville, Swamp Rabbit Grocery. If you can’t find ramps, you could substitute mustard or collard greens.

Flank is one of my favorite cuts. They are delicious, easy to find and very flavorful. I baked my potatoes after tossing in lovely duck fat (the best).

Funny, I made the recipe you are reading first back in the spring, but since then I recreated (and posted) a similar recipe (Flank Steak, Roasted Sage and Duck Fat Potatoes, Sautéed Kale and Blueberry Balsamic Jus).

 

Ingredients

  • 1 lb flank steak
  • 1 bag fingerling potatoes, sliced into coins
  • 1 punch ramps, trimmed
  • 1 ¼ inch think cut of pancetta, cubed
  • 1-2 tablespoons duck fat
  • Balsamic vinegar
  • Bold red wine (I used a Petite Sirah)
  • Olive oil
  • Salt and pepper
Directions

  1. Set the steak out and allow it to come to room temperature (or close). Season with salt and pepper liberally.
  2. Pre-heat oven to 450 and place lined sheet pan in the middle rack.
  3. Heat a non-stick pan over medium high.
  4. Toss in the duck fat and allow it to melt. Add potatoes, salt and pepper and toss to coat. Empty the pan onto the sheet pan in the oven and allow to roast at least 15 minutes. After 15-20 minutes, flip the potatoes on the other side and cook until crispy.
  5. Heat a large stainless steel pan over medium high.
  6. Add the steak to the stainless steel pan. Sear steak both sides 4-5 minutes per side until your preferred doneness. I like them rare. Once done, remove from the pan to a cutting board, cover with tin foil and allow to rest for a least 10 minutes.
  7. In the same non-stick pan, over medium heat, render the pancetta until crispy. Add ramps and toss until the white part is softened a bit and the greens are slightly wilted. Don’t overcook.
  8. Finally, heat the stainless steel pan over medium heat. Add balsamic vinegar and red wine and deglaze the pan, scraping up all the goodies the steak left behind. Increase heat and bring to a boil then reduce to a simmer and allow to reduce and thicken. Strain the reduction into a smaller pot and keep warm. Enjoy.
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Flank steak, roasted duck fat fingerling potatoes, wilted ramps with pancetta, red wine and balsamic vinegar pan sauce

Flank Steak, Roasted Sage and Duck Fat Potatoes, Sautéed Kale and Blueberry Balsamic Jus

flank steak with sage duck fat potatoes sauteed kale blueberry balsamic jus

Flank steak is one of my favorite steaks. Reasonably priced and if prepared correctly, delicious. Also, duck fat.

Our sage plant in our herb garden decided this year to go nuclear. It is out of control. The base looks like a tree trunk. Anyway, I really needed to use some sage and potatoes are always my first thought. Also, duck fat.

The blueberries came from our CSA and I just thought they would go well with the balsamic. I wish I would have used good fresh kale but I didn’t I used the big bagged, chopped kind. It still turned out ok.

All and all, I liked this one. What’s not to like. Duck fat.

 

Ingredients

  • 1 lb flank steak
  • 1 bag fingerling potatoes
  • 1 large bag kale (or fresh if you have it)
  • 1-2 tablespoons duck fat
  • 4-5 sprigs sage, minced
  • 2 garlic cloves, smashed
  • 1-2 teaspoons crush red pepper flake
  • Sea salt and cracked black pepper
  • 2 cups no sodium chick stock
  • Balsamic vinegar
Directions

  1. Set the steak out and allow it to come to room temperature (or close). Season with salt and pepper liberally.
  2. A cut and par-boil potatoes just until a sharp knife goes through the outside easily. Drain and let cool.
  3. Pre-heat oven to 450 and place lined sheet pan in the middle rack.
  4. Heat a non-stick pan over medium high.
  5. Toss in the duck fat and allow it to melt. Add potatoes, sea salt, pepper and sage and toss to coat. Empty the pan onto the sheet pan in the oven and allow to roast at least 15 minutes. After 15 minutes, toss the potatoes on the other side and cook until crispy.
  6. Heat a large stainless steel pan over medium high.
  7. Separately, heat a non-stick pan over medium heat (I used the same one I used for the potatoes). Once warm add olive oil with garlic and crushed red. Allow the oil to perfume but don’t burn the garlic. Next add kale, season with salt and toss until all the kale is in the pan. Add stock, reduce the heat, cover and cook 15 minutes or until the kale is cooked through but still has some crunch.
  8. Add the steak to the stainless steel pan. Sear steak both sides 4-5 minutes per side until your preferred doneness. I like them rare. Once done, remove from the pan to a cutting board, cover with tin foil and allow to rest for a least 10 minutes.
  9. Finally, heat the stainless steel pan over medium heat. Add balsamic vinegar, chicken stock and blueberries. Deglaze the pan, scraping up all the goodies the steak left behind. Increase heat and bring to a boil then reduce to a simmer and allow to reduce and thicken. Strain the reduction into a smaller pot and keep warm.
Flank Steak, Roasted Sage and Duck Fat Potatoes, Sautéed Kale and Blueberry Balsamic Jus

Grilled Flank Steak with Black Eyed Peas and Cornbread Salad

flank-steak black eyed cornbread salad

Simple, easy and delicious. This was inspired by one of my favorite chefs. The salad came from Food & Wine magazine by Chef Sean Brock. I added the flank steak and simplified the salad. You can find the original salad recipe here.

I grew up eating southern foods like black eyed peas, collard greens and cornbread. Sometimes I would mix them all together and I’d throw in some hot sauce and vinegar and mix them up. After seeing and tasting this salad, I think Chef Brock did the same. Like I’ve marveled before, I love how chefs like Sean Brock and Mike Lata (FIG) take traditional southern recipes and elevate the ingredients and the techniques. With that said, their recipes still taste like I ate growing up.

You could simplify this even further if you wanted by using Jiffy cornbread mix (ahh the horror). Just add the bacon and fat, use buttermilk and an extra egg white.

This meal was REAL good. The salad was awesome. The blacked eyed peas added the starch. The vinaigrette mellowed and balanced the spicy watercress. The tiny back end heat was noticeable though very delicate. There is a bite of acidity from the vinegar and lemon juice and don’t forget the cornbread which added the savory crunch. Just awesome. This salad could be eaten as a complete meal (leave out the bacon and fat for a veggie version), but…steak. Enjoy.

INGREDIENTS

  • 1 flank steak
  • Salt and pepper
  • 2 cans black eyed peas
  • 1 bunch watercress (or other spicey green)
  • 4 strips of bacon, chopped
  • 3 tablespoons canola oil
  • 2 cups medium grind yellow cornmeal
  • 1 1/2 kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 1/3 cp olive oil
  • 1/4 apple cider vinegar
  • 1/4 teaspoon Aleppo pepper (replace with paprika and cayenne)
  • Chopped parsley
  • Pinch of sugar
  • 1 tablespoon hot sauce (whatever is your favorite)
  • 2 tablespoons lemon juice

DIRECTIONS

  1. Preheat oven to 450°, add a 9 inch cast iron skillet and heat for 10 minutes.
  2. In the meantime, cook the bacon in a non stick pan. Once the bacon is crispy, remove and reserve the renderings.
  3. In a large bowl, mix cornmeal, salt, baking powder and baking soda. In a seperate bowl, mix the buttermilk, eggs and bacon renderings. Mix the wet ingredients into the dry and add the 1/2 the bacon.
  4. Add conola oil to coat the cast iron skillet and add the corn batter spreading evenly. Bake for about 20 minutes or until the cornbread is golden brown. Transfer to a cooling rack. Once cool, cube into 1/2 inch cubes and set aside.
  5. In a small bowl whisk olive oil, apple cider vinegar, chopped parsley, Aleppo pepper, sugar and season to taste.
  6. Add the black eyed peas to a mix bowl with the rest of the bacon, hot sauce and lemon juice and season. Add in some of the vinaigrette and set aside.
  7. Heat a grill pan (or non-stick pan will work) over medium-high heat. Season the steak with salt and pepper. When the pan is hot, sear the steak on both sides until desired downess. I prefer rare. Allow the steak to rest then slice the steak against the grain.
  8. Add watercress to the black eyed pea mixture and toss. Garnish with cornbread.
Grilled Flank Steak with Black Eyed Peas and Cornbread Salad