Last weekend while on vacation, I got to go to another cooking demonstration at The Culinary Institute of America. Every year we stop in the wine country and stay in Calistoga for a few days. Just a few miles down the road is Greystone, and I’ve been lucky enough take a few of their their cooking demonstrations over the last couple of years. It’s always a good time for a foodie! 
This is the front of the institute. It is such a pretty building and blends in well with it’s surroundings and the neighboring wineries.
Lat year they were in the middle of a remodel. These kitchens are new and used as classrooms for the onhand cooking demonstraitions.
A few pots and pans. Wish I had that rack in my kitchen!
This was our chef demonstrating the Flank Steak recipe. A graduate from the CIA, she was a sweetheart.
This may be a Spanish inspired dish, but the flavors are classic Napa Valley!
So fresh, so delicious, I hope you’ll give it try!
Napa Valley Style Flank Steak with Toasted Almond Salsa Verde
Recipe from the CIA
Flank Steak
- 3 tablespoons olive oil
- 2 tablespoons smoky sweet paprika
- 2 tablespoons garlic puree
- 1 tablespoon each, salt and fresh ground pepper
- 1 Flank steak (about 2 pounds)
Salsa Verde
- 1/3 cup toasted almonds
- 1 cup parsley leaves
- 1 cup mint leaves
- 3 tablespoons capers
- 2 anchovy filet’s, made into a paste(optional)
- 2 cloves garlic, blanches
- 1 lemon, zested and juices
- 1 tablespoon fresh oregano
- 1 tablespoon red wine vinegar
- 1/2 cup extra virgin olive oil
- 8 ounces baby arugula for garnish on plates, as a bed, dressed with fresh lemon wedges and olive oil
Preparation
- Prepare the rub for the steak by placing the oil in a bowl and whisking in the paprika and garlic to form a paste. Season the steak with the salt and pepper. Coat with the rub and refrigerate for 30 minutes minimum or up to 24 hours.
- For the salsa. add all the ingredients, except the arugula and olive oil in a food processer and process. Pour the olive oil in to runnung machine and process till a little bit coarse. Set aside.
- Remove the steak from the rub and remove any little bits that might burn while grilling. Preheat the grill and and let the steak rest and take the chill off before grilling. Place the steak on indirect heat on the grill and cook about 10 minutes. Give the meat a half turn and let cook another 3 to 5 minutes. Flip the steak over and cook about 8-10 minutes. Remove from grill and cover with a sheet of foil and let the steak rest for about 8 minutes. Slice and enjoy!
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{ 15 comments… read them below or add one }
Holy kitchen! I need all those pots and pans.
That sounds soo good.
And I love the previous turkey burgers.
I love this place and what a beautil dish
Cool demo at CIA! By chance today I’ve made something very similar to this almond salsa verde only I’ve also added a few spinach leaves and I served it with salmon
Nice steak! My sister, a wild mushroom expert, lives in the hills above Oakville, and I know the area you’re in now so well. Have fun, drink gallons of excellent wine, and eat well. Cheers!
I’m just writing a post about a cooking class I went to this week. Looks like a fabulous location/kitchen for a class. The steak looks fantastic.
Looks like so much fun!!
how FUN! the pictures are so beautiful, and the steak sounds wonderful.
Steak and salsa verde mm sound wonderful as well as the Institute, heaven for cooks
All the best,
Gera
Every July, for my birthday, I go here for a cooking demo. I posted mine on a toasted barley and vegetable salad. I LOVE the new remodel, and I took the same tour. I don’t know how your day was, but it was well over 100 degrees and I’m not used to that kind of heat! This looks like a great recipe…one I’d definitely like to make. It’s hard that they only give you a “taste”, isn’t it? I want to eat more, every time I go. It looks like you had a great time.
Hi Megan! I’m sorry I haven’t been around lately. I’ve been a very bad commenter lately. How exciting for you to go take classes at the CIA. I don’t think I would be able to contain my excitement. The flank steak with toasted almond salsa verde sound delicious.
Hope you’re doing well!!
Wow! I would love to take a class like that.
This salsa verde sounds amazing! Love all of the flavors you’ve got goin’ on here.
What an amazing location! My friend used to live in Napa and volunteered there several times – she said the classes were wonderful. This salsa is so enticing.
Wow, what a GREAT experience!! Looks just like my kitchen. NOT! LOL!! And we love flank steak! Will be seeing this on our table shortly. YUM!
Awesome experience. I love this recipe. And toasted almonds in a salsa verde? Yum!