marinated flank steak with side of frisee, poached egg and pancetta vinaigrette

>> Tuesday, December 7, 2010

i got inspiration for this meal while i was volunteering at culinaerie during a julia childs-themed cooking class.  apparently salads with poached eggs are pretty big in french cooking. the creaminess of the warm runny egg yolk paired perfectly with the warm pancetta vinaigrette that had a acidic, tangy and salty bite to it. the steak marinade is pretty basic but stands up well to the elegance of the other ingredients. i served this as a main course, but you could definitely make smaller plates and serve as an appetizer. serves 4.

1 pound flank steak
1 tablespoon olive oil
2 tablespoons worcestershire sauce
3 garlic cloves, minced
4 poached eggs
2 bunches of frisée, torn
warm pancetta vinaigrette (recipe below)

directions for warm pancetta vinaigrette:
¼ pound pancetta, cubed
3 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 garlic clove, minced

cook pancetta in a skillet over medium-high heat until browned. remove with slotted spoon and drain on paper towels.  reserve 2-3 tablespoons of drippings and discard the rest. add garlic to pan and cook until soft. whisk in dijon mustard and apple cider vinegar, loosening particles from skillet. remove from heat and season with s&p if needed.

directions for steak salad:
mix olive oil, worcestershire sauce, garlic, s&p in plastic bag and add steak. marinate for at least one hour, turning occasionally. remove flank steak from bag, discarding marinade. heat grill over medium high heat and cook steak about 8 to 10 minutes per side or to desired degree of doneness. cut steak diagonally across the grain into thin strips.

to assemble, place ½ bunch of torn frisée on bottom of plate.  layer steak slices on one side. top the middle of the frisée with a poached egg. garnish with ¼ of the pancetta cubes and drizzle desired amount of dressing over entire dish.


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