Ingredients
- 2 cups red wine
- 1 cup cassis
- 1/4 cup canola oil
- 3 cloves garlic
- minced
- Freshly ground black pepper
- 1 (2 to 3-pound) flank steak
- Kosher salt
- 1 cup cilantro leaves
- 1 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- 4 cloves garlic
- roughly chopped
- 3/4 to 1 cup olive oil
- 1/4 to 1/3 cup red wine vinegar
- Kosher salt and freshly ground black pepper
- 3 Vidalia or other sweet onions
- skin on
- sliced 1/4-inch thick
- Canola oil
- 1 tablespoon Bobby Flay Poultry Rub
- Kosher salt and black pepper
- 4 green onions
- sliced
- 1 serrano chile
- minced with the seeds
- 2 to 3 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons red wine vinegar
- 1 baguette
- Olive or canola oil
- Kosher salt and freshly ground black pepper
Instructions
- Mix the wine, cassis, oil and black pepper in a nonreactive dish.
- Add the steak, turn to coat, and marinate at room temperature 1 hour.
- Pulse the herbs and garlic in a food processor until coarsely chopped.
- Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette it will look a bit creamy until it settles.
- Add more oil and/or vinegar if too thick.
- Set aside.
- Preheat the grill to high.
- Remove the steak from the marinade and season with salt and more pepper.
- Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side.
- Remove from the grill and rest 5 to 10 minutes before slicing across the grain.
- Brush the onions with some canola oil and season with rub, salt and pepper.
- Grill the onions, turning, until charred and soft.
- Remove from the grill and chop coarsely.
- Chop again with the green onions and then stir them together with the chile, oil, vinegar, and salt and pepper.
- Slice the baguette on a diagonal 1/4-inch thick.
- Brush with oil, season with salt and pepper and grill briefly, until just starting to crisp.
- Top each piece with some sauce, a slice or 2 of steak, more sauce and some relish.
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