Red wine-marinated flank steak with roasted potatoes with thyme recipe

Ingredients

• One 28–30 oz flank steak
• pepper
• 1 cup red wine
• 4 cloves garlic, finely chopped
• 3–4 sprigs thyme
• 1 Tbsp green peppercorns
• 1 Tbsp red wine vinegar coarse salt
• 1 cup beef stock
• 2 Tbsp cold butter, diced

• 2 medium red onions
• 1 Tbsp butter
• 1 Tbsp olive oil
• 2 Tbsp roughly cubed pancetta
• 1 bay leaf
• salt

• 4 medium potatoes, cut in ¼-inch slices
• 1 small onion, cut in ¼-inch slices
• 3 Tbsp olive oil
• 1 sprig thyme
• salt and pepper

Red Wine Marinated Flank Steak
1. Lightly score flank steak in a criss-cross pattern on both sides and season well with pepper.
2. Combine red wine, garlic, shallots, thyme, peppercorns, and red wine vinegar in a shallow baking dish. Marinate steak in the refrigerator for at least 60 minutes; overnight is ideal.
3. Preheat barbecue or indoor grill to high. Remove steak from marinade (reserving marinade), pat dry, and season both sides generously with coarse salt. Grill each side for 3 to 4 minutes; remove from heat and let rest for at least 5 minutes before cutting steaks against the grain into four equal pieces. If desired, carve each portion against the grain into thinner slices.
4. Pour marinade and beef stock into a large, wide saucepan and bring to a simmer. Reduce volume by half; liquid should have a saucy consistency. Reduce heat to low and gently swirl in cold butter, one piece at a time. Adjust seasoning with salt and pepper.
Caramelized Onions
5. Trim tops and root ends of onions and peel off papery skin. Cut each onion in half, going from top to root end. Place onions flat side down and make an angled cut to remove core. Thinly slice along grain.
6. Heat butter and olive oil in a medium heavy-bottomed pot set over medium-high heat. When butter is melted, add onions, pancetta, bay leaf, and salt. Stir occasionally until onions soften and start to colour, about 8 to 10 minutes. Lower heat slightly and stir more frequently as onions darken to prevent burning. Onions are done when very soft and deep golden brown. Remove fromheat and keep warm.
Roasted Potatoes with Thyme
7. 4 medium potatoes, cut in ¼-inch slices
8. 1 small onion, cut in ¼-inch slices
9. 3 Tbsp olive oil
10. 1 sprig thyme
11. salt and pepper
Arugula Salad with Balsamic Vinegar
12. Gently toss arugula with olive oil and balsamic vinegar, and season with salt and pepper.