Monday Night Chez Bourque


Arugula salad with toasted pecans, ripe D'Anjou pears, and a white truffle oil vinaigrette (my favorite).


Flank steak with basil and Parmesan (Bobby Flay). 

This was Stephen's first foray into flank steak. Flank is a typically tough cut of beef, but he seared and grilled the rolled "roast" so it stayed juicy. I would have never thought to put basil in with steak, but it added an unusually bright note and enhanced the taste. (I snapped the shot before the garnish police got ahold of it.)

Comments

avi said…
Looks amazing. I have never heard of Flank steak before :)
May 18, 2010 at 2:03 AM
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