The Other Mothers: Flank Steak with Sundried Tomatoes, Goat Cheese, and Basil

 

Last week was Teacher Appreciation Week.  Falling on the last day of the week is a day that recognizes people who are just as important as teachers - care providers.  It's fitting that their day of recognition falls on the Friday before Mother's Day, because I think of them each as Thatbaby's "other mothers."

I wanted to do something really nice for all the day care providers.  Not just the ones in the toddler room, where he is now.  Over the past year he's been in 3 different rooms with different care providers, so I didn't think it was fair to only thank the ones who happened to be the right room on the right day.

I found a brilliant idea on Pinterest and created vases filled with alphabet magnets, then stuffed those with bright flowers.  I dropped them off, and all of the providers seemed grateful.  Grateful?  It seems so backwards.  I don't know what I'd do without these wonderful women who probably spend more time with my son than I do.  Who are there to help nurture him and help him grow.

At home, I have my own methods for helping to nurture Thatbaby and help him grow.  It mostly involves making him amazing dinners. And making sure he doesn't jump off chairs.  Luckily the amazing dinner portion is fairly easy.  Especially when I have such a great resource of bloggers who can supply me with fancy-type easy meals.  Elly calls this "Flank steak like Giada would make."  And she's right.  I'm not sure if it's the basil or the sundried tomatoes, but these definitely have the Italian feeling Giada is famous for.  And the goat cheese makes it a sure fire winner in  my book.  I never turn down goat cheese.

Flank Steak with Sundried Tomatoes, Goat Cheese and Basil (From Elly Says Opa)

10 oz. flank steak

2 oz. goat cheese, room temperature

1/4 cup sundried tomatoes, drained and chopped

3 Tbsp. fresh basil, chopped

salt and pepper

1 Tbsp. olive oil

Optional pan sauce:
1 clove garlic, minced

3 Tbsp. white wine

1. Preheat oven to 400. Butterfly the flank steak, then pound it flat. 
2. Season both sides of the steak with salt and pepper.
3. Combine the goat cheese, sundried tomatoes, basil, a few grinds of pepper in a small bowl.
4. Spread the goat cheese mixture on top of the flank steak, and then roll it up. Secure the roll with toothpicks.
5. Heat a large, ovenproof skillet over medium heat and add the olive oil. 
6. Add the rolled steak and brown on all sides.  Transfer the pan to the oven and cook for 10-12 minutes, until cooked to your preference.  Let the steak rest under a foil tent for 5-10 minutes before slicing. 
7. While steak is resting, make the pan sauce.  Place the pan back on the stove and add the garlic.  Sautee just until fragrant.
8. Add the wine to deglaze, scraping up the browned pieces.  Keep cooking until the sauce is reduced.
9. Season with salt and pepper, strain and serve over the steak.