Wine country cooking: Make rosemary-rubbed flank steak

Sur La Table's resident chef Joel Gamoran prepares three dishes, made with fresh, natural ingredients, that pair perfectly with fine wine. Here, he makes rosemary and lavender-rubbed flank steak, a goat cheese, fresh thyme and olive-topped flatbread, and a blackberry and balsamic crostata.

Rosemary and lavender-rubbed flank steak
Servings:

Makes 4 to 6 servings

Ingredients

    • 3 tablespoons fresh rosemary leaves, plus whole sprigs for garnish
    • 1 tablespoon dried lavender
    • 1 tablespoon herbes de Provence
    • 1 lemon, zested
    • 1/2 cup extra-virgin olive oil, divided
    • 1 1⁄2 pounds flank steak, trimmed
    • Kosher salt and freshly ground black pepper
    • 1 fresh lemon

Preparation

Baking Directions:

Goat cheese, fresh thyme and olive-topped flatbread
Servings:

Makes 8 servings

Ingredients

    • 1/2 recipe Pizza Dough (recipe follows)
    • 1/4 cup plus 1 tablespoon extra-virgin olive oil
    • 6 ounces fresh goat cheese, crumbled
    • 2/3 cup pitted Niçoise olives, roughly chopped
    • 2 teaspoons fresh thyme leaves, for garnish
    • Zest of 1 orange, for garnish
    • Coarse sea salt and freshly ground black pepper
  • For the dough:

    • 1/4 cup (2 ounces) warm water (110 to 115 degrees)
    • 2 1/4 teaspoons active dry yeast or 1 3/4 teaspoons instant yeast
    • 1 cup (8 ounces) water
    • 3 tablespoons (1 1/2 ounces) olive oil, plus 2 teaspoons for coating bowl
    • 3 1/4 cups (16 1/4 ounces) bread flour or unbleached all-purpose flour
    • 1 1/2 teaspoons kosher salt

Preparation

Baking Directions:

Tips:

Blackberry and balsamic crostata
Servings:

Makes 8 to 10 servings

Ingredients

    • 1 flaky pie dough or tart dough
    • 1 to 1/2 pounds fresh blackberries, picked over
    • 1/3 cup (2 1/2 ounces) granulated sugar, plus 1/2 teaspoon sugar (or 1 teaspoon turbinado or sanding sugar) for sprinkling
    • 1 1/2 tablespoons unbleached all-purpose flour
    • 2 tablespoons freshly squeezed lemon juice
    • 1 tablespoon (1/2 ounce) unsalted butter, melted
    • Balsamic vinegar, for serving

Preparation

Baking Directions:

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