Monday I watched an episode of Barefoot Contessa, where Ina Garten and her guest Johanne Killeen, were roasting parboiled sausages with grapes and thought to myself that it could work if I quickly sear a flank steak and then finish it with the grapes in the oven.
I went to a Whole Food store and bought a nice 2 pound Flank steak and a bag of seedless white grapes. Then I made a marinating paste with herbs and balsamic vinegar to match the ingredients in the grape recipe. It came out very delicious. You will see in the picture that I served the grapes separately; it is because we have some picky eaters (like my husband and grandson) who didn’t have to know it was cooked together. I served the Flank Steak just with boiled then tossed in butter new potatoes and a salad.
For the Herb Paste
• 3 garlic cloves
• 3/4 cup mixed fresh herb leaves (such as thyme, basil, parsley or mint)
• 3 tablespoons pure olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons aged balsamic vinegar
• 1 tablespoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
For the steak and grapes
• 1 (2 pounds) flank steak trimmed of excess fat
• 2 teaspoons canola oil (for searing the steak)
• 3 tablespoons unsalted butter (for the grapes)
• 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
• 2 to 4 tablespoons dry red wine, preferably Chianti
Finely chop garlic and herbs in food processor; then blend in oil and vinegar, salt and peppers.
Place steak in a baking dish.
Spread herb and seasoning mixture all over the steak.
Cover and chill at list 4 hours or overnight.
Get out the baking dish with the steak from refrigerator at list 30 minutes before searing. Adjust oven rack to middle position; heat oven to 450 degrees.
Meanwhile, on the stove, melt the butter in a large roasting pan, add the grapes, and toss to coat. Over medium-high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
Using paper towels pat dry flank steak. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking.
Although it may seem that a 2-pound steak will not fit in the skillet, it will. The steak will shrink as it cooks to fit the skillet.
Set steak in skillet and cook until well browned, for 3 minutes. Flip steak; sear until second side is well browned, for 3 minutes.
Using tongs transfer the seared steak to the roasting pan with grapes and gently push it down in-between grapes so the steak will not brown too quickly.
Place the roasting pan in oven and roast until slightly less done than desired, about 5 to 7 minutes for medium-rare and the grapes are soft.
Carefully get the roasting pan from the oven and with tongs transfer steak to a cutting board, tent loosely with foil, and let rest for 10-15 minutes. With a slotted spoon, take out the grapes to a small serving plate.
Place the roasting pan on top of the stove over a medium heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. Strain the jus into a sauce dish.
With a sharp knife slice steak about 1/8 inch thin slices, against the grain on bias. Arrange on a platter; pour the grape-balsamic jus over the steak. Serve immediately.