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.

Rating:
( rated)
Servings:
Makes 4 to 6 servings
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Rating:
( rated)
Servings:
Makes 8 servings
Get the recipe
Rating:
( rated)
Servings:
Makes 8 to 10 servings
Get the recipe
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