Grilled Flank Steak with Roasted Peppers in Tomato Sauce

Prepare the tomatoes and bell peppers over a bowl to catch all the juices. Cut the peppers into long strips. Strain all the juices into a large saucepan. Add the chili. Bring quickly to a boil, then simmer until reduced to a heavy syrup, about 10 minutes. Scoop out the chili, seed, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat and simmer for 20 minutes. Stir in the chili, salt, and pepper to taste. Remove from heat.

Prepare the grill. Season the flank steak with salt, pepper, 1 teaspoon of the oregano, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes. Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside, but still soft within. (Continued on the next page)

Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with the roasted peppers in sauce and arrange next to the meat. Gather all the meat juices into a small bowl and whisk in the vinegar and the remaining 1 tablespoon olive oil. Drizzle over each portion. Serve with the bread. Serves 4. Serve with a fairly hearty red such as Echeverria Cabernet. A full-flavored Italian red such as a Rosso di Montalcino would work well. Or try a big Spanish red from Ribero del Duero or a good Australian Shiraz.

Grilled Marinated Flank Steak

From Lean Italian Cooking by Anne Casale - In a shallow glass or ceramic dish, combine garlic, orange rind, juice, vinegar, pepper, mustard, and mint. Add steak to marinade; turn once to coat. Cover with plastic wrap and refrigerate at least 4 hours, turning the steak twice in the marinade.

Remove steak, scraping any clinging marinade bits back into the bowl. Transfer marinade to a saucepan. Boil and reserve. Lightly grease grill rack with vegetable cooking spray. Preheat charcoal grill until coals are gray, or preheat gas grill on high heat. Place steak on grill 4 inches from heat source. Sear 1 1/2 minutes on each side. Brush with reserved marinade and continue cooking, covered (with lid down or tented with foil), for approximately 4 minutes, brushing frequently with marinade. Make a little slit in center of the steak to check for doneness. Transfer to carving board, tent with foil, and let rest for 7 minutes. Slice steak diagonally across the grain into very thin slices. Arrange down the center of the platter and garnish with mint. Serves 4-5. Serve with a full flavored Bordeaux or a good Cabernet or a Syrah.

Beef "Burgundy"

Brown onions in a little oil in skillet. Remove to a deep casserole or Dutch oven. Add remaining oil to skillet. Dust meat with flour and brown well with pepper, celery salt, and a little nutmeg. Just before done, add garlic and stir. Add meat to casserole. Melt butter in the skillet. Brown the cleaned mushrooms and add to casserole along with the drained water chestnuts. Pour beef stock, red wine, and cognac over all. Cover tightly and cook in a slow oven (325Ð) for at least 2 1/2 hours. Check seasonings. Add salt if desired. Serve with rice or wild rice. Serve with a hearty Languedoc red or a good Cabernet, Rhone, or Shiraz. Despite the name, only use a red Burgundy or Pinot Noir if you can afford a really good one! Serves 8

Roasted Flank Steak with Potatoes and Portobellos

Place one oven rack on lowest level and one rack on the next level above. Heat oven to 500Ð F. Process garlic with 4 tblsp oil until smooth. Add remaining oil, salt and pepper. Blend until smooth. Prick potatoes and place around the outside of the upper rack. Clean mushrooms. Discard the stems. Put mushrooms in a 12x8x1.5-inch roasting pan. Using a spatula, scrape out half of the garlic mixture into the pan. Rub the puree into both sides of each mushroom cap. Put steak in shallow container and pour over remaining garlic mixture, rubbing into both sides of steak. Put potatoes in oven. Let mushrooms and steak marinate 30 min. at room temperature.

Preheat a 14x12x2-inch roasting pan on the lower oven rack. Put the steak with all of its marinade in the pan. Place on the lower oven rack, the thickest part of the steak to the rear of the oven. Place the mushrooms on the center of the upper rack at the same time. For rare, roast the steak on one side for 6 minutes (for medium, 8 minutes). Turn the steak and the mushrooms. Roast 6 minutes more. Remove steak, mushrooms and potatoes from oven. Let steak rest about 5 minutes. Slice thinly against the grain at a 70-degree angle. Serve with a hearty red wine such as a Cabernet or a French Cahors, or a gutsy Rhone. Serves 4-6

Mushroom Stuffed Eye of Round Roast

Make a lengthwise cut down center of roast leaving 1/2 inch intact on bottom. Do not completely cut through roast! Open roast and turn over. Repeat procedure making two lengthwise cuts through center of right and left sides. Be careful not to cut through roast. Open roast and flatten using a meat mallet (Or ask butcher to double butterfly the roast for you.). Place roast in plastic bag with marinade. Marinate in refrigerator 4 to 6 hours, turning occasionally.

Saute garlic, onion, mushrooms, and butter in a skillet. Remove from heat and add parsley and bread crumbs. Remove meat from marinade and pat dry. Discard marinade. Spread stuffing over meat and roll jelly-roll fashion starting with long side. Tie roll with string at intervals. Place seam side down on roasting rack and roast 325 uncovered for 40 to 60 minutes (20 minutes per pound). Let roast rest 15 minutes before serving. Serve with a hearty red such as Cabernet, Syrah, Shiraz, Bordeaux, Barolo, or a solid Rhone. Yield: 6-8 servings

New York Strip Steaks With Cherries and Pepper

Preheat oven to 400 degrees F. Place cherries in a small saucepan with wine. Bring to a boil over high heat. Remove from the stove and soak for 15 minutes. Season both sides of the steaks with cracked black pepper and salt. Heat a heavy stainless steel skillet over high heat. Add oil and sear both sides of steaks until evenly brown.

Place pan in the oven to finish steaks, about 7 minutes for medium rare. Remove steaks from pan and keep warm. Drain oil from pan, return to high heat on top of the stove and de-glaze with the wine and cherries. Reduce wine until almost dry. Add beef stock and reduce by half to a light sauce. Spoon over steaks and serve. Serve with a hearty red wine such as a Cabernet/Bordeaux, a Languedoc or Rhone red, or a Syrah/Shiraz. Serves 4

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