Bisteca ala Panzano’s – Flank Steak with Mashed Potatoes, Pesto and Gorgonzola Cheese

By janicecraig

Ingredients

• For the Pesto:
• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• For the Potatoes:
• 1 pound russet potatoes
• 3 Tbsp sweet butter
• 1/4 cup whole milk
• Salt and Pepper to taste
• 4 4-ounce portions flank or skirt steak
• For the Salad Topping:
• 6 ounces baby arugula (I substituted mixed greens)
• 1 Tbsp extra virgin olive oil
• 1/2 Tbsp balsamic vinegar
• 2 oz Gorgonzola cheese

Preparation

Step 1

To Make the Pesto:

Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil and process until fully incorporated and smooth. Fold in cheese. If not using immediately, cover with a thin film of olive oil and plastic wrap pressed on the surface. Or, in my case? Open jar lid.

To Prepare the Potatoes:
Cook in salted water til fork tender15-30 minutes depending on the size of your potato pieces. Drain and either put through ricer or use potato masher til no large pieces remain. Add butter and milk. Combine thoroughly but do not overmix. Season with salt and pepper, cover and set aside.

Grill the steak to desired temperature; be careful with skirt or flank steak - both are lean and get tough and dry if cooked too long. Let rest before slicing into thin serving portions.

Toss greens with olive oil and balsamic vinegar and add salt and pepper to taste.

Spread some pesto on the bottom of 4 dinner plates; covering about 5 - 6 in radius

Place a large scoop of potatoes on top of pesto; spreading out but leaving some pesto showing

Place a couple of slices of flank steak on top of potatoes

Top steak with greens

Garnish with Gorgonzola