Beefko

Marinated Flank Steak

-Although London broil, sometimes referred to as flank steak, is not the most tender cut of beef, it is one of the most flavorful. The secret to a tender flank steak is to marinade it for an extended period of time—in this case, in a concoction of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then slice it thinly across the grain just before serving.

Ingredients:

1 tbsp. black peppercorns
1 tbsp. coriander seeds
1 tbsp. fennel seeds
2 dried chiles de àrbol, broken
2 fresh bay leaves
1⁄2 cup red wine
2 tbsp. red wine vinegar
2 tbsp. worcestershire
4 cloves garlic, crushed
2 sprigs fresh rosemary
1⁄2 cup extra-virgin olive oil
1 (2-lb.) flank steak
Kosher salt, to taste

Directions:

-Toast peppercorns, coriander, fennel, chiles de àrbol, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9"x13" baking dish.

-Add wine, vinegar, worcestershire, garlic, rosemary, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours.

-An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside.

-Build a medium-hot charcoal fire in your grill. Grill steak, turning once and, using a brush, basting with reserved marinade occasionally, until browned and medium rare, 7 to 8 minutes per side. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with any accumulated juices.

Beef Bourguignon (Beef Burgundy)

Ingredients
800g/ 1.6 lb chuck beef (, cut in 4-5 cm / 2” cubes (Note 1))
2 large carrots ((~300g/10oz), cut on an angle into 4-5 cm / 2” pieces)
16 pearl onions or small, round pickling onions ((Note 2))
1 bay leaf (, fresh (sub: dried))
3 sprigs thyme

Galvin at Windows’ beef bourguignon

Ingredients
500g British grass-fed beef feather blade, cut into 4 equal portions
3-4 tbsp rapeseed oil for frying
Plain flour to dust (gluten free if need be)
115g butter, plus 25g for the sauce (optional)
4 smoked pancetta rashers, cut into 1cm x 4cm pieces, or smoked bacon