- 1 ounce dried porcini mushrooms
- 2 garlic cloves, minced
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- One 1 3/4-pound flank steak
- Salt and freshly ground black pepper
- 1 tablespoon pure olive oil
- 1/2 cup dry red wine
- 1/2 cup low-sodium beef broth
- 1 teaspoon cornstarch
- 1 tablespoon chopped parsley
- In a heatproof bowl, cover the porcini with 1 cup of boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the soaking liquid and coarsely chop them. Let the soaking liquid stand to settle.
- Meanwhile, preheat the oven to 375° and set a rimmed baking sheet on the center rack. In a bowl, combine the garlic, cheese, sage and rosemary. On a work surface, pound the steak 1/2 inch thick and season with salt and pepper. Spread the herb mixture on one side of the steak and roll it up lengthwise, with the grain; tie with string at 1-inch intervals.
- In a large skillet, heat the oil. Add the steak and cook over moderately high heat until browned, 8 minutes. Transfer to the hot baking sheet and roast for 20 minutes, until a thermometer inserted in the thickest part registers 125 for medium-rare. Let the steak rest for 5 minutes and remove the strings.
- Meanwhile, wipe out the skillet. Add the porcini and red wine; simmer over moderately high heat until the wine has reduced by one-third, 2 minutes. Gradually add the porcini liquid, stopping before you reach the grit at the bottom of the bowl. Whisk the broth with the cornstarch, then add to the skillet; simmer over low heat until the sauce is thickened, 3 minutes. Season with salt and pepper.
- Thinly slice the steak crosswise, garnish with the parsley and serve with the sauce.
Monticelli pairs this steak with a velvety Napa Valley Merlot.