Kathie Lee & Hoda: Rosemary & Lavender-Rubbed Flank Steak Recipe


Kathie Lee & Hoda: Rosemary and Lavender-Rubbed Flank Steak Recipe

Kathie Lee and Hoda worked up quite the appetite throughout their show so they invited Sur La Table chef Joel Gamoran on the show to give them some great recipes they can make at home tonight. He also had some advice on how to know when the flank steak is done. Put your thumb and forefinger together and the muscle on the bottom of your thumb should feel the same as the flank steak. That is when you know it has been cooked perfectly.

Kathie Lee & Hoda: Rosemary & Lavender-Rubbed Flank Steak Recipe

Kathie Lee and Hoda watched as Sur La Table chef Joel Gamoran showed them how to make a rosemary and lavender-rubbed flank steak recipe plus other recipes.


Joel Gamoran Rosemary and Lavender-Rubbed Flank Steak Recipe

Joel Gamoran Rosemary and Lavender-Rubbed Flank Steak Ingredients: 

  • 3 tablespoons fresh rosemary leaves, plus whole sprigs for garnish
  • 1 tablespoon dried lavender
  • 1 tablespoon herbs 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

Joel Gamoran Rosemary and Lavender-Rubbed Flank Steak Directions:

  • Preheat an oven to 400 and 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 make 1/4-inch slits in the flesh and then pour the marinade over, turning to get both sides. Cover and marinate for 30 minutes.
  • Preheat a grill pan to medium-high heat and heat one tablespoon of olive oil.
  • 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 minutes per side. Take the steak off the grill and place onto the baking pan in the oven. Bake the flank steak until the internal temperature reaches 135 degrees, about 8 to 10 minutes.
  • Transfer the steak to a cutting board, cover with aluminum foil and allow to rest for at least 5 to 10 minutes.
  • Slice the meat against the grain when serving and serve with some lemon for squeezing on the steak.

Goat Cheese, Fresh Thyme and Olive-Topped Flatbread 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

Goat Cheese, Fresh Thyme and Olive-Topped Flatbread Directions:

  • 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 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 to flatten the dough into a disk about 12 inches in diameter directly on the parchment paper.
  • 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 baking sheet at the back of the baking stone. 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.

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.

Joel Gamoran Blackberry and Balsamic Crostata

Joel Gamoran Blackberry and Balsamic Crostata Ingredients:

  • 1 flaky pie dough or tart dough
  • 1 to 1 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

Joel Gamoran Blackberry and Balsamic Crostata Directions:

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Remove dough from the refrigerator about 15 minutes before you are ready to roll it out. 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.


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