Wood Fired Steak Toscano

It seems as though the evolution of cooking meat has gone backwards. We started out grunting over a wood fire as our fatty wooly mammoth roast sizzled. This progressed through outdoor gas BBQs and now we have cooking shows demonstrating how to apply grill marks on tasteless lean tenderloins from an aluminum pan, over an electric range.  We have sacrificed taste for convenience.

My daughter gave me this book for christmas. To be honest I had forgotten how good sizzling meat over a wood fire smells. Deep in my reptilian brain, synapses fired and I was soon salivating over something Neanderthals would have related to. 

I don't consider myself a chef, but I do enjoy cooking. This was the best thing I have ever cooked, and probably in the top 10 of things I have ever eaten. That says a lot, because I have enjoyed a diversity of food.

Basically this is a butterflied flank steak , that is stuffed with savory herbs and roasted peppers, cooked over a wood fire then finished in the oven. I served this over Hogie's Tomato Sauce. The addition of few gnocchi would have nocked this out of the park. Part of the beauty is that I was not a slave to the kitchen, and because it can be finished in the oven, it has wonderful party potential. Not to mention flank steak will not break the bank.

Process
Butterfly a 2-3 pound flank steak.
Season the inside with kosher salt and cracked pepper.
Fill with Gremolata and roasted red peppers. Roll up, and tie.
Grill over a wood fire for 10-20 minutes.
Finish in oven until internal temperature reaches 130 F.
Slice into 1 inch slices, and plate over Hogie's Tomato Sauce.
Top with more stuffing

Ingredients
2-3 pound Flank Steak
Kosher Salt
Cracked Pepper
Roasted Red Peppers
Gremolata Stuffing
Hogies Tomato Sauce

Roasted Red Pepper 
Wash 3 Red Peppers. Place In oven until all sides are charred. Let cool, remove skin and slice into 1 inch wide slices. You might as well do more, and just save the ones you don't use.

Gremolata Stuffing 
1 cup chopped parsley
1/2 cup chopped basil
6 crushed garlic cloves
Zest of 1 Lemon
1/2 cup Panko bread crumbs (looks like grated parmesan)
1/2 teaspoon red pepper flakes
Salt
1/3 cup olive oil
Mix all ingredients

Hogies Tomato Sauce
1/3 cup sliced greek olives
4 anchovy fillets (don't worry, it won't taste like fish)
4 crushed garlic cloves
1/3 cup olive oil
1/2 cup good red wine
28 oz Contadina Crushed Tomatoes (with Italian Herbs)
1 cup stale bread pieces

Saute olives, anchovies, garlic in olive oil. Add wine, reduce for a few minutes. Add tomatoes, bread. Let simmer for 30 to 45 minutes, until bread has dissolved. The sauce may be cooked more to thicken or add more wine to thin.


The book is a great ressource. I look forward to many more wood fired items. The original recipe called for cheese and spinach.