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1
Combine the olive oil and garlic in a large shallow baking dish.
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2
Add the flank steak and turn to coat on both sides.
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3
Cover and marinate in the refrigerator for 2 hours or overnight.
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4
Remove from the refrigerator 30 minutes before grilling.
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5
Heat the grill to high heat.
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6
Remove the steak from the marinade and season with salt and pepper to taste.
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7
Grill for 3 to 4 minutes on each side for rare to medium-rare doneness.
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8
Let rest 10 minutes before slicing across
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9
Heat 1 tablespoon of olive oil in a small saute pan over medium heat.
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10
Add the sliced garlic and saute until lightly golden brown.
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11
Remove with a slotted spoon to a paper towel-lined plate.
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12
Heat 2 tablespoons of olive oil in a medium saucepan.
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13
Add the shallot, remaining chopped garlic, carrots and celery and cook until softened.
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14
Add wine and reduce by half.
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15
Add chicken and veal stock and cook until reduced by half.
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16
Strain the mixture into a clean medium saucepan.
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17
Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes.
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18
Season with salt and pepper and spoon over the steak.
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19
Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth.
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20
Rice potatoes into a large bowl.
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21
Mix in the butter and 1 cup of the heavy cream.
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22
Fold in the goat cheese mixture and season with salt and pepper to taste.
