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Tuscan Steak

Reheating time: 10-15 minutes- PREHEAT OVEN TO 425

The best part about WECO (I feel like I say this all the time, so it may be losing its potency) is our relationships with our growers and purveyors. In the off-season, we rely on our amazing purveyors to source the best of the best when it comes to produce and dried goods. However, in the summer, and early fall, it’s all about the farmers. There are so many reasons why we love our farmers. They bring their veggies in crates that we can then return (we HATE cardboard… it rules our lives), they work with us to get what we need, and we work with them to sell what they’ve got. It’s a beautiful symbiotic relationship. We are just all trying to do the right thing, every day- and I think it’s working. Good job, everyone! Now, to the tasty eats. I will allow this dinner to speak for itself. No translation needed. Get in there! 


For the beef:

You guys love beef! It’s no secret to us by now. I don’t blame you- this flank steak is insanely good. We usually use this marinade for chicken, but we modified it a bit for steak by adding a lot more sweet alliums and balsamic vinegar. To reheat, broil the pieces of flank steak on high for 2-3 minutes, until heated through. Use a meat thermometer if you are looking for a specific level of doneness, but for medium-medium rare, 2-3 minutes broiling on each side should do it! Once it’s hot, let it rest for a minute or two, and then slice it on a long bias against the grain. While the steak roasts, warm the agrodolce in a small pan or in the microwave in a small bowl. This is the drizzle of your dreams. Once the steak is sliced, drizzle this umami bomb all over everything. You’re welcome. 


For the roasted root veggies:

We emulated our desire for fresh, crunchy produce with this component. To reheat, bake the root veggies on a sheet tray or casserole dish in the oven, at 425F, for 5-7 minutes until hot. I guess my oven times have been optimistic, maybe because both my home oven and the oven in the demo kitchen at WECO are powerhouses. Once the veggies are hot, pop them in a bowl and toss with the marcona + mint pesto. Give them a taste, might need a bit more salt or pepper 


For the panzanella:

This salad is basically a crouton salad. Which sounds amazing to me. To prepare, toss everything in a bowl and season lightly with salt. I recommend smooshing (technical term?) the tomatoes slightly with a spoon so they release their juices. You want the bread to soak all this up. Once seasoned and smooshed, dress everything with the red wine vinaigrette. Let it sit for 3-5 minutes before eating, so the bread has a chance to soak up all that flavor! That’s it! 


Thanks so much for ordering. Hope you have a lovely dinner, and we will see you soon  Dinner is served, and solved #weareweco


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