For the Pesto
• 2 cups fresh basil leaves (no stems)
• 2 tablespoons pine nuts
• 2 large cloves garlic
• ½ cup extra-virgin olive oil
• ½ cup freshly grated parmesan cheese
Combine basil leaves, pine nuts and garlic in a food processor and process until very finely minced.
slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process. Season to taste with Salt and pepper
Marinate your steak and set aside at room temp and set aside.
For the Mushrooms
• 2 Cups mixed Mushrooms (not sure what they want to use)
• 1T Garlic Chopped
• 1T Fresh Thyme
• 2T Butter
• 1T Olive oil
• Salt and Pepper to taste
Pre heat a large Sautee pan. Add the olive oil. Add the mushrooms and a pinch of salt and pepper. Sautee on high heat until well caramelized. Add the garlic and butter. Season to taste.
For the Mashed Potatoes — There Micro wave recipe
12oz creamer potatoes
¼ C cream
¼ c Beef Broth
Cut potatoes in quarters and add to a microwave-safe bowl. – Add the cream and broth (you will have extra) and secure the bowl tightly with plastic wrap to prevent spillage. Microwave for 8 to 10 minutes or until potatoes are fork
remove the potatoes from the microwave. – Add the butter pats, teaspoon each of salt and pepper; smash the potatoes with a potato masher. Mix until well combined. – Plate potatoes in the center of two plates.
Pre heat a grill pan. Add your flank steak and sear 3-4 minutes on each side until you reach a desired temperature. I recommend medium rare. Set aside two minutes to rest before slicing. Slice the flank steak going against the grain so the meat fibers will be more tender. Place on top of a bed of the mashed potatoes and sautéed mushrooms. Drizzle some more pesto on the steak and enjoy!
12 inches sauté pan and also a griddle, I can have the potatoes already boiling cubes in the pasta Pot, so we show is versatile for mash potatoes too