Madeleine Kamman

Napa Grillades

Preparation info
  • FFR to FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

A recipe not to be used with thin cuts of veal such as scaloppine, but with

  • All thick cuts of steaks
  • Thick, preferably free-range, veal steaks cut from the top round
  • Boneless strips of rack or loin of lamb

Ingredients

  • 1½ cups mellow Cabernet Sauvignon
  • 2 large whole flank steaks
  • 1 clove

Method

Reduce the wine to 2 generous tablespoons of very thick wine glaze in a small stainless steel saucepan over medium heat.

Remove all fat from the steaks. With a very sharp knife cut ⅛-inch-deep slashes edge to edge into both sides of each steak to obtain a crisscross pattern forming ½-inch squares. Brush a thin film of the wine glaze on both sides of each steak, then coat each with the m