So you’re thinking..”What’s a Galette??”
I have no idea, but the picture looked good, so I made it! And let me tell you, it was better than good, more like amazing! But because I am curious too: Per Wikipedia: Galette is a term used in the French Cuisine to designate various types of flat, round or freeform crusty cakes.
This particular galette is made with cornmeal, giving it a buttery cornbread-like taste. Add the tomatoes, goat cheese, and basil and you’ve got yourself a tasty side dish! I went with flank steak because my husband loves steak and I thought I could bargain with him, he tries my galette and I make him steak! I think it turned out pretty well!
I started with the galette because you have to chill the dough for 30 minutes, then bake it. First bring out your food processor and add the flour, cornmeal, butter, and salt. Then, process until it resembles coarse meal. Slowly add the ice water until just combined, do not let it turn into a ball. Take out and gently press into a 4 inch circle onto a plastic wrap, cover and chill for 30 minutes in the refrigerator.
Next preheat your oven to 425°. After chilling, take the dough out and cover a rolling pin with flour, as well as your flat surface. Then take the dough and place it over the flour to prevent from sticking. Roll the pin until about 13 in or so circle and about an inch to 1/2 inch in thickness.
Carefully place the dough on parchment paper and place the tomatoes evenly cut side up, on the dough leaving a 1-1/2 in border. Sprinkle with salt and pepper. Gently fold the edges of the border over top of the tomatoes and place in the oven on a baking sheet for 25 minutes or until golden brown. Sprinkle with cheese and place back in the oven for another 5 minutes. Let cool for 5 minutes, then sprinkle with basil leaves.
The original recipe called for feta, but I love goat cheese, and I thought it would taste better with tomatoes and steak! You know I’ll always have to add my own little touches ;)
This flank steak is so easy to make! Just rub with spices and slap on the grill pan! For a medium rare steak, it grills for 4 minutes on each side. But before you grill, go ahead and make your chimichurri sauce. I received this mortar hand made from Afghanistan, a gift from RJ’s dad when he went overseas to serve our country, such a cool gift!! Roughly chop your parsley, rosemary, and garlic. Add your salt and garlic to the mortar. Grind and mash for a few minutes until you start to make a paste. Add your herbs and mash for a minute or two. Lastly, add your lemon juice, pepper, and olive oil. Mash and grind for another minute, or until desired consistency. You will need to taste to make sure it is what you like, you may need to add more seasoning or juice. This is supposed to taste very strong by itself, but with the steak it tastes great!
Take your steak and combine all of your spices in a bowl, brush the steak with olive oil, then rub spices on both sides of the steak. Turn on your burner to medium-high and do not place the steak on the grill pan until it’s hot. Coat with cooking spray, then grill 4 minutes on each side.
Let stand for 5 minutes to let the juices marinate the steak. You’ll want to cut thin diagonally along the grain of the steak. Serve with the chimichurri sauce (I added goat cheese as well!) and galette.
What you’ll need:
For the Galette:
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
3 1/2 tbsp chilled, unsalted butter, cut into small cubes
3/4 tsp salt, divided
3 tbsp ice water
1 pint of cherry tomatoes, cut in half lengthwise
Ground black pepper
Herb flavored goat cheese (I use Chevre)
Small basil leaves
For the Chimichurri:
3 cloves garlic, coarsely chopped
1 tsp salt
1/2 bunch of fresh parsley, coarsely chopped
1 sprig of fresh rosemary, stem removed, coarsely chopped
Juice of half a lemon, or more to taste
2-3 tbsp olive oil
Black pepper, ground
Goat cheese over top, on steak, if desired
For the Flank Steak
1-1 1/2 lbs flank steak
1 tsp garlic powder
2 tsp ground cumin
2 tsp paprika
1 tsp chipotle
1/2 tsp cinnamon
Ground black pepper and salt
Extra virgin olive oil