The Chef
Adriano Borgna

Servings
Serves 4-6

Ingredients
Marinade:
1 1/2 teaspoons cracked black
peppercorns
2 bay leaves
1/2 yellow onion, sliced
1 clove
1 clove garlic, smashed
3/4 cup red wine
1 pound flank steak
1 tablespoon olive oil plus
additional oil for steak
Unrefined sea salt, to taste
2 tablespoons butter
1 sprig of sage
1 teaspoon balsamic vinegar
Freshly ground black pepper,
to taste

Crudités:
2 small carrots, julienned into
5-inch lengths
1 1/2 celery stalks, julienned
into 5-inch lengths
Small bunch of chives
3 small parsnips, julienned
into 5-inch lengths
1/2 teaspoon unrefined sea salt
1/4 cup red-wine vinegar

Cooking Instructions
Marinade: Combine the peppercorns, bay leaves, onion, clove, garlic, and red wine in a shallow oval dish. Add the flank steak, cover with parchment paper, and marinate overnight in the refrigerator, turning once or twice.
Remove the steak from the marinade, pat with a paper towel, and let it hang for a couple of hours to dry.
To prepare the sauce, transfer the marinade to a small saucepan, add 1 tablespoon oil, and season with salt. Bring to a boil, reduce the heat, and simmer until the liquid has reduced by three quarters. Add the butter and sage and simmer for 5 more minutes. Pass the sauce through a fine sieve and season to taste with salt. Set aside to cool, before adding the balsamic vinegar to taste.

Crudités: Thirty minutes before serving, put the carrots, celery, chives, and parsnips in a mixing bowl, and add the salt and vinegar. Toss the vegetables for 30 seconds, drain in a colander, and toss every now and then.

To grill: Coat the flank steak with a thin layer of oil and grill over very high heat, close to the coals. Sear the surface but leave the steak rare in the middle. Set aside to cool completely.

Presentation: Slice the flank steak at less than a 45-degree angle into narrow strips, 2 inches wide and 6 to 8 inches long. Place one strip on the cutting board and cut it in half to make two 3- to 4-inch-long slices. Arrange a few of the crudités at right angles on each slice, and roll the meat around the crudités, allowing the crudités to stick out both ends. Cut the rolls in half with a very sharp knife. Now you have two meat rolls with the crudités coming out of one end. Arrange them on a serving tray, cut side down, drizzle the sauce and some black pepper on top, and serve.