I came across this recipe in Bon Appetit last month and have made it a few times since. I’ve become totally addicted to the flavour combo of rosemary and garlic. I especially like cooking with rosemary in autumn, probably because to me it just smells like that time of year. In this recipie you are basically making two infused oils, one with rosemary and the other with garlic. These, along with salt and peper, form the flavour for the steak. To make garlic-rosemary steak you can use hanger steak but I prefer flank. When cutting it, it helps to partially freeze it first, about 40 minutes or so, and then make thin (1/3 inch) cuts at a 45 degree angle.
Remember that it takes a few hours to properly steep the rosemary into the olive oil, overnight is even better. In contrast, the garlic oil can be made on the spot while cooking. So you need a bit of foresight when making this.
• Olive oil, 1/4 cup and 7 tbsp.
• Rosemary sprigs, 1/3 cup
• Flank steaks, 1.5 lb, cut into thin 1/3 ” slices cut at 45 degrees
• Kosher salt, to taste
• freshly ground pepper
• Garlic cloves, 6 sliced
• Course sea salt, to taste
1. Heat 1/4 cup of oil and rosemary in a small saucepan over medium heat until oil is hot, around two minutes. Let the rosemary steep in the oil at room temperature for at least two hours, overnight is even better. When you are ready to use, strain the oil, discard the rosemary, and set the rosemary oil aside. It might be a good idea to just strain the oil directly into a small plastic container that you can seal for later use, as you probably won’t use all of it. This can keep for at least a few weeks, and can be used in many applications after the fact. Finishing some small potatoes or other vegetables is one of them.
2. rub the stakes with 1 tbsp. of olive oil, then season generously with salt and pepper. Heat 2 tbsp. of oil in a large heavy skillet over high heat until it begins to shimmer. Sear the steaks on all sides and transfer to a cutting board, about 1 minute or less. They will still be rare, you’ll finish them later. Let them sit for 10 minutes.
3. with a clean and dry skillet, Cook the remaining 4 tbsp. of oil and garlic in a skillet over medium heat, turning occasionally, until garlic is dark brown but not burnt, 3-4 minutes. Remove pan from heat, discard the garlic. Transfer 2 tbsp. garlic oil to a small bowl and reserve.
4. Heat remaining garlic oil in skillet over medium heat until it shimmers. Add half of sliced steak to skillet and cook, turning once, until cooked to desired doneness (1-2 minutes for medium rare). Add 1 tbsp rosemary oil, toss. Transfer steak and oil to a platter. Repeat with reserved garlic oil, steak, and 1 tbsp. rosemary oil.
5.Sprinkle with sea salt and drizzle with more rosemary oil, if desired.
You can either plate the entire batch in a pile on a plate and serve, letting people take as they want. You can also serve on a salad, a oil and feta vinegrette would be pretty good with that.
I paired this with a baco noir red from Peller Estates. A merlot-like grape but I like it a lot better.