Marinated Flank Steak With Stewed Florida Swamp Cabbage

Recipe Ingredients

		For The Flank Steak
1		Flank steak - (abt 2 to 3 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Chopped garlic
1/4 cup	4g / 0.1oz	Chopped fresh cilantro leaves
2		Fresh chilies, such as jalapeños - stemmed, minced
2 cups	474ml	Olive oil
1/2 cup	118ml	Sherry vinegar
		For The Swamp Cabbage
4 tablespoons	60ml	Butter
2 cups	125g / 4.4oz	Thinly-sliced onions
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Chopped garlic
4 cups	948ml	Water
3 lbs	1362g / 48oz	Swamp cabbage (hearts of palm)
1/4 cup	36g / 1.3oz	Finely-chopped fresh mild herbs, such as
		Basil, tarragon, chervil, parsley, etc.
		For The Roasted Potatoes
4 lbs	1816g / 64oz	New potatoes - scrubbed, quartered
		Drizzle of olive oil
		Salt - to taste
		Freshly-cracked black pepper - to taste

Recipe Instructions

For the Flank Steak: Season both sides of the flank steak with salt and pepper. Place in a large plastic sealable bag and set aside.

In a mixing bowl, combine the onions, garlic, cilantro, chilies, olive oil and vinegar. Season with salt and pepper. Whisk well. Pour the marinade over the meat and seal the bag completely. Shake the bag several times to distribute the marinade. Place in the refrigerator and marinate overnight.

Remove from the bag, discarding the marinade and bring to room temperature. Preheat the grill. Preheat the oven to 400 degrees.

For the cabbage: In a large saucepan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute until wilted, about 4 to 6 minutes. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute.

Add the water and bring to a boil. Add the swamp cabbage. Season with salt and pepper. Reduce the heat to medium-low and simmer until the cabbages are tender, about 1 hour. Remove from the heat and stir in the fresh herbs. Season with salt and pepper. Keep warm.

For the potatoes: In a large mixing bowl, toss the potatoes with olive oil, salt and cracked black pepper. Place on a large baking sheet and roast until tender, about 45 minutes, shaking the pan occasionally.

Place the steak on the grill and cook for 6 to 8 minutes on each side for medium-rare, moving the meat several times during cooking. Remove the steak from the grill and rest for 5 minutes.

Slice the steak into individual servings. Serve with the Swamp Cabbage and Roasted Potatoes. Garnish with green onions.

This recipe yields 8 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D34) - from the TV FOOD - NETWORK

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