Ingredients

1/2 c. extra virgin olive oil
6 x garlic cloves
1 x flank steak - (2 to 2 1/2 lbs) Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed
6 x garlic cloves peeled, and thinly sliced, plus
2 x garlic cloves minced
2 x shallots coarsely minced
1 x carrot minced
1 x celery stalk minced
1 c. red wine
3 c. chicken stock
1 c. veal stock
1/4 c. minced parsley
2 x roasted red pepper peeled, seeded, and diced
1 x Spanish onion sliced, grilled, and diced
1 1/4 c. heavy cream
6 ounce soft goat cheese
6 x potatoes cooked, peeled, and diced and kept hot
4 Tbsp. unsalted butter softened Salt to taste Freshly-grnd black pepper to taste

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Grilled Flank Steak, Parsley Sauce, Goat Cheese Potato Puree

Servings: 4

Grilled Flank Steak: Combine the extra virgin olive oil and garlic in a large shallow baking dish. Add in the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hrs or possibly overnight. Remove from the refrigerator 30 min before grilling.
Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 min on each side for rare to medium-rare doneness. Let rest 10 min before slicing across
Toasted Garlic and Parsley Sauce: Heat 1 Tbsp. of extra virgin olive oil in a small saute/fry pan over medium heat. Add in the sliced garlic and saute/fry till lightly golden. Remove with a slotted spoon to a paper towel-lined plate.
Heat 2 Tbsp. of extra virgin olive oil in a medium saucepan. Add in the shallot, remaining minced garlic, carrots and celery and cook till softened. Add in wine and reduce by half. Add in chicken and veal stock and cook till reduced by half.
Strain the mix into a clean medium saucepan. Add in the toasted garlic, parsley, peppers and onion and cook for 5 min. Season with salt and pepper and spoon over the steak.
Goat Cheese Potato Puree: Place goat cheese in a small food processor with 1/4 c. of the heavy cream and process till smooth. Rice potatoes into a large bowl. Fold in the butter and 1 c. of the heavy cream. Mix in the goat cheese mix and season with salt and pepper to taste.
This recipe yields 4 servings.