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Video: Cook up this lavender-rubbed flank steak

TODAY recipes
updated 3/8/2013 10:24:34 AM ET 2013-03-08T15:24:34

Recipe: Rosemary and lavender-rubbed flank steak

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

Preheat an oven to 400 degrees, and position an oven rack in the center. Place a baking sheet in the oven to heat.

Use a pestle and mortar to crush the rosemary, lavender, herbs de Provence and lemon zest. Add the oil to the mortar and mix until combined with the herb mixture. 

Place the flank steak in a shallow non-reactive dish and, using a paring knife, make 1/4-inch slits in the flesh and then pour the marinade over. Turn the steak to thoroughly coat both sides, pressing the spices onto the steak. Cover and marinate for 30 minutes. 

Preheat a grill pan to medium-high heat. Add 1 tablespoon olive oil to the pan, heat through until the oil is shimmering.

Remove the steak from the marinade and season with salt and pepper. Place the steak on the prepared grill pan and cook 2 to 3 per side or until you can see grill marks on both sides. Take the steak off the grill and place onto the baking pan in the oven. Bake the flank steak until desired doneness, until the internal temperature reaches 135 degrees, about 8 to 10 minutes.

Transfer the steak to a cutting board, tent with aluminum foil; allow to rest for at least 5 to 10 minutes.

To serve: Slice the meat against the grain; squeeze fresh lemon over the top and serve now or later.

Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.

Place onion, garlic, celery, carrots and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.

Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Serving Size

Makes 4 to 6 servings

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

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

Place a pizza stone in the oven. Preheat the oven to 500 degrees. Allow 30 minutes to 1 hour for the stone to fully heat.

Place the dough (see below) on a sheet of parchment paper cut to fit the pizza stone. Dust the top of the dough lightly with flour, then press down with your fingers or a rolling pin to flatten the dough into a disk about 12 inches in diameter directly on the parchment paper. Brush any excess flour from the surface of the dough.

Set the dough round on the parchment paper in the center of a pizza peel or rimless baking sheet. Brush the 1/4 cup olive oil over the dough, leaving a 1/2-inch border at the edges. Scatter the goat cheese and olives over the dough.

Open the oven door and set the front edge of the peel or baking sheet at the back of the baking stone. With a quick jerk, remove the peel and allow the flatbread and parchment paper to settle on the stone. Bake for 7 to 9 minutes, until the dough is golden brown at the edges and across the bottom, rotating the flatbread and parchment paper to brown evenly. Slip the peel or baking sheet under the parchment paper to remove it from the oven and transfer to a cutting board. Brush the edge of the flatbread with the tablespoon of olive oil to give the golden crust a shine.

To serve, garnish pizza with fresh thyme leaves and orange zest. Season with coarse salt and pepper. Use a pizza cutter or chef's knife to cut the pizza into 8 wedges and serve immediately.

For pizza dough:

To prepare the dough, pour the warm water into the bowl of a stand mixer fitted with a dough hook. Add the yeast, whisk by hand to blend and allow the mixture to sit for 5 to 10 minutes until the yeast is activated and looks creamy. Add the 1 cup water and the 3 tablespoons olive oil and whisk by hand to blend. Add the flour and salt. Knead the dough on low speed for 2 minutes or until the dough comes together in a cohesive mass. Cover the bowl with plastic wrap or a damp, lint-free cotton towel and let the dough rest for 20 minutes to allow it to fully hydrate before further kneading. Turn the mixer to medium-low and continue to knead until the dough is firm, elastic and smooth, 3 to 6 minutes.

Lightly oil a large mixing bowl and scrape the dough into the bowl, turning to lightly coat the surface of the dough with a little oil. Cover tightly with plastic wrap and let the dough rise at room temperature until doubled, about 45 to 60 minutes.

Turn the dough out onto a lightly floured work surface. Press down on the dough firmly to expel some of the air bubbles, but don't knead the dough again or it will be too springy and difficult to shape. If this happens, cover the dough with plastic wrap or a damp, lint-free cotton towel and let it rest for 10 to 15 minutes to give the gluten time to relax. Divide the dough in half, or quarters if making smaller individual pizzas. At this point, you can refrigerate or freeze all or some of the dough for later use.

Tips

To save time, you can buy the pizza dough

Serving Size

Makes 8 servings

Recipe: Blackberry and balsamic crostata

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

Preheat oven to 400 degrees and place a rack in the lower third. Line a rimmed baking sheet with parchment paper or a silicone mat. Remove dough from the refrigerator about 15 minutes before you are ready to roll it out, so it can soften slightly. Generously flour a work surface, and place the chilled dough disk on the flour. Dust the top of the dough with flour.

Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures 14 inches wide and 1/8 inch thick. Starting at one edge, roll the dough around the rolling pin and transfer to baking sheet. Chill for 1 hour.

Place blackberries in a medium mixing bowl and sprinkle 1/3 cup sugar, flour and lemon juice over the top. Using your hands, gently toss the fruit until it is evenly coated. Mound the fruit in the center of the chilled dough round, leaving a 1-1/2 inch border at the edge. Fold the border up around the fruit, pleating it to make a pretty, circular enclosure and leaving the center open. Brush the top of the pleated dough with melted butter and sprinkle with remaining 1/2 teaspoon sugar.

Place crostata in preheated oven and bake until crust is deep golden brown and fruit is juicy and bubbling, about 40 to 45 minutes. Use a metal spatula to lift the crostata slightly and check the underside of the crust, which should be a beautiful brown color. Transfer to a rack to cool for 15 minutes. To serve, transfer the crostata to a serving plate. Drizzle with about 2 tablespoons balsamic vinegar. Slice and serve warm.

Serving Size

Makes 8 to 10 servings

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