Here is a recent recipe of a dish I made at a cooking demo at the Whole Foods in West LA. We had the pleasure of working with Hearst beef which is a delicious grass fed and grass finished beef. The cows are treated humanely which in the end leads to superior beef. Picture will soon be following…in the meantime give it a go!
Grilled Mushroom & Goat Cheese Stuffed Flank Steak
-1 ½-2 cups mushroom blend (local chanterelles, shitake, crimini)
-2-3 large shallots thinly sliced
-1 tsp fresh thyme leaves
-1 cup goat cheese (room temp)
-2 lemons (zest from both needed, juice from 1 needed)
-1 (2 1/2-lb) flank steak, trimmed
-sea salt and pepper to taste and season
-In a non-stick sauté pan over medium heat, add a few tablespoons of olive oil, when oil
is hot, add the shallots and the mushrooms. Cook until just about tender. Remove
from heat. Stir in the thyme leaves and season well with salt and pepper.
-Then add zest and juice into the goat cheese. Season well with salt and pepper.
-Butterfly the steak and season it liberally on both sides with salt and pepper. Then add
spread goat cheese in center of the flank, add mushroom and shallot mixture. Next,
roll up flank and tie with butchers string. Make 3 or 4 secure ties lengthwise around the steak.
-Sear steak on all sides on lightly oiled rack over flames until well browned, 10
minutes. Turn off main burner and leave another one away from the steak on. Cook
covered until steak reaches 125°F, approx. 25 to 30 minutes total.
-Slice and drizzle with a bit of olive oil.
Mediterranean Couscous Salad
-1 pint Heirloom cherry tomatoes
-1 cup of roughly chopped kalamata olives
-1 cup of basil chiffonaded
-1 cup olive oil
-1/2 cup Sherry wine vinegar
-1/2 cup fresh oregano finely chopped
-3 shallots finely minced
-juice from 1 lemon
-lots of salt and pepper to taste
-2 tbsp olive oil
-2 cups Israeli couscous
-4 cups of veggie or chicken stock, hot
-Heat the olive oil over medium-high heat, add the couscous and toast until
lightly golden brown.
-Cover the couscous with the hot stock and bring to a boil, simmer until al dente and
liquid is evaporated.
-In the meantime make dressing add herbs, vinegar, lemon juice, and shallots, slowly
drizzle in the olive oil and then season with salt and pepper to taste.
-Place couscous in a large serving bowl, add tomatoes, olives, and basil and toss
vinaigrette. Season and serve at room temperature.