Grilled Surety Flank Steak
Directions
- Season the beef with salt and pepper.
- Marinate the beef in the Balsamic dressing for several hours.
- Grill the flank steak until desired temperature is reached.
- In a pan heat some olive oil, sauté the shallots and mushrooms until soft.
- Add the demi-glace and sundried tomatoes. Simmer.
- Cook the gnocchi in boiling salted water.
- Toss in extra virgin olive oil, season with salt and pepper.
- Toss with crumbled goat cheese and chopped Italian parsley.
- Place the gnocchi down. Arrange slices of beef and top with sauce.
Ingredients
- 1 cup cheese crumbles, goat
- 1 bag Gold Label Demi-Glace
- 1/2 cup Roma® Tomatoes, Sun-Dried
- parsley, Italian, chopped
- 2 lb Piancone® Pasta, Gnocchi
- 3 mushroom(s), portobello, sliced
- vinegar, balsamic
- to taste salt and pepper
- 1 shallot(s), sliced
- 1 Surety Flank Steak
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
