Contents of your meal kit:
flank steak
roma tomato
garlic
basil
broccoli
porcini dust
red wine vinaigrette base
mixed greens
Cookware needed: mixing bowl, baking sheet, medium or large nonstick skillet, salad bowl
Finishing steps:
- Preheat oven to 425.
- While oven is preheating, make the checca sauce. Dice tomatoes, finely mince the garlic, tear the basil into pieces, and combine in a mixing bowl with salt & pepper. Set aside.
- On a baking sheet, toss broccoli with olive oil, salt & pepper. Roast 10 minutes, then toss and roast another 5-10 minutes. Continue with the next steps while broccoli is roasting.
- Heat a nonstick skillet over high heat. Season both sides of beef with salt & pepper and porcini dust. When skillet is hot, add a small amount of oil, then cook steak 3-5 minutes per side for medium-rare. You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes.
- Pour vinaigrette base into the bottom of a salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing remove some before adding the salad greens to the bowl. Toss gently, and season with salt & pepper to taste.
- Serve porcini-crusted beef topped with a big spoonful of checca sauce. Enjoy the roasted broccoli and salad on the side.