From our Il Pranzo menu, this delicious grilled flank steak with crispy potatoes, kale chips, and black garlic vinaigrette is everything dinner should be; simple, flavorful, and a real crowd-pleaser. Created to pair perfectly with our Estate Cabernet Sauvignon.
1 head black garlic, peeled
1 tsp chopped thyme
½ shallot, chopped
¼ cup Round Pond Cabernet-Merlot Red Wine Vinegar
2/3 cup Round Pond Italian Varietal Extra Virgin Olive Oil
½ Tbsp salt
½ tsp pepper
1 flank steak (medium-sized)
16 baby Yukon Gold potatoes, cooked whole until fork tender
1 bunch Dino kale, stems removed
olive oil for drizzling
salt and pepper to taste
To make the vinaigrette, place garlic, thyme, shallot, vinegar and salt and pepper into a blender. Puree until smooth and add 1/3 cup of olive oil and blend. Check seasoning and reserve.
For the kale chips, make sure kale stems are removed and place the leaves in a mixing bowl, seasoning lightly with olive oil, salt and pepper. Place the leaves on a parchment paper-lined baking tray and bake in a 375-degree oven for 7-10 minutes or until crispy.
Slightly flatten the cooked potatoes with your hands and then place them on a baking tray and drizzle with olive oil and season with salt and pepper. Bake at 375F for 15 minutes or until they are golden brown and start to get crispy around the edges.
Next, season your flank steak with salt and pepper. Cook flank steak on a grill until done to your liking. When done, remove from grill and let rest for a minimum of 5 minutes. While the meat is resting, place the potatoes on a platter. Slice the flank steak very thin, cutting across the grain of the meat. Place the flank steak slices on top of the potatoes, drizzle with the black garlic vinaigrette and top with the kale chips.