Flank Steak Spirals with Porcini & Red Wine SauceFeatured by Van Ruiten Family Winery in the Gold Wine Club.
1 oz. dried porcini mushrooms
2 garlic cloves, minced
2 Tbs. freshly grated Parmigiano-Reggiano cheese
1 Tbs. chopped sage
1 Tbs. chopped rosemary
1 (1 3/4-lb.) flank steak
Salt & freshly ground black pepper
1 Tbs. pure olive oil
1/2 cup Van Ruiten Cab-Shiraz
1/2 cup low-sodium beef broth
1 tsp. cornstarch
1 Tbs. chopped parsley
In a heatproof bowl, cover the porcini with 1 cup of boiling water. Let stand until softened, about 20 min. Lift the mushrooms from the soaking liquid and coarsely chop. Let the soaking liquid stand to settle. Preheat oven to 375 degrees and set a rimmed baking sheet on the center rack. In a bowl, combine the garlic, cheese, sage, and rosemary. 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 lengthwise, with the grain; tie with string at 1-inch intervals. In a large skillet, heat the oil. Add the steak and cook over moderately high heat until browned, about 8 min. Transfer to the hot baking sheet and roast for 20 min., until a thermometer inserted in the thickest part registers 125 degrees for medium rare. Let the steak rest for 5 min. and remove the strings. Wipe out the skillet. Add the porcini and the wine; simmer over moderately high heat until the wine has reduced by 1/3, 2 min. 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 min. Season with salt and pepper. Thinly slice the steak crosswise, garnish with the parsley and serve with the sauce. Recipe provided by Van Ruiten Family Vineyards.