Name: Flank Steak Spirals with Porcini and Red Wine Sauce
Yield: 4
Ingredients: 1 oz. dried porcini mushrooms -; 2 clove garlic -; 2 tbsp. Freshly grated Parmigiano-Reggiano cheese -; 1 tbsp. chopped sage -; 1 tbsp. chopped rosemary -; 1 flank steak -; Salt -; Freshly ground pepper -; 1 tbsp. pure olive oil -; 1/2 c. dry red wine -; 1/2 c. low-sodium beef broth -; 1 tsp. cornstarch -; 1 tbsp. chopped parsley -

Flank Steak Spirals with Porcini and Red Wine Sauce

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Ingredients for - Flank Steak Spirals with Porcini and Red Wine Sauce

1. 1 oz. dried porcini mushrooms -

2. 2 clove garlic -

3. 2 tbsp. Freshly grated Parmigiano-Reggiano cheese -

4. 1 tbsp. chopped sage -

5. 1 tbsp. chopped rosemary -

6. 1 flank steak -

7. Salt -

8. Freshly ground pepper -

9. 1 tbsp. pure olive oil -

10. 1/2 c. dry red wine -

11. 1/2 c. low-sodium beef broth -

12. 1 tsp. cornstarch -

13. 1 tbsp. chopped parsley -

How to cook deliciously - Flank Steak Spirals with Porcini and Red Wine Sauce

1. Stage

In a heatproof bowl, cover the porcini with 1 cup boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the soaking liquid and coarsely chop them. Let the soaking liquid stand to settle.

2. Stage

Meanwhile, preheat the oven to 375 degrees F and set a rimmed baking sheet on the center rack. In a bowl, combine the garlic, cheese, sage, and rosemary. On a work surface, pound the steak 1/2-inch-thick and season with salt and pepper. Spread the herb mixture on one side of the steak and roll it up lengthwise, with the grain; tie with string at 1-inch intervals.

3. Stage

In a large skillet, heat the oil. Add the steak and cook over moderately high heat until browned, 8 minutes. Transfer to the hot baking sheet and roast for 20 minutes, until a thermometer inserted in the thickest part registers 125 for medium-rare. Let the steak rest for 5 minutes and remove the strings.

4. Stage

Meanwhile, wipe out the skillet. Add the porcini and red wine; simmer over moderately high heat until the wine has reduced by one-third, 2 minutes. Gradually add the porcini liquid, stopping before you reach the grit at the bottom of the bowl. Whisk the broth with the cornstarch, then add to the skillet; simmer over low heat until the sauce is thickened, 3 minutes. Season with salt and pepper.

5. Stage

Thinly slice the steak crosswise, garnish with the parsley, and serve with the sauce.