Korean Marinated Flank Steak with Black Pepper Aioli & Roasted Potatoes with Fresh Herb Dressing

• In a blender, combine: onion, garlic, honey, tamari, wine, whiskey, black pepper, sesame oil.
• Blend until smooth, then stir in sesame seeds.
• Place flank steak in a zip-top bag. Pour marinade over it and refrigerate for at least 2 hours, ideally overnight.
• Bring steak to room temperature before cooking.
• Heat a grill or cast-iron pan over medium-high heat.
• Sear steak for 6–7 minutes per side, or until internal temp reaches 125°F for rare, 130°F for medium-rare.
• Rest the steak for 10 minutes, then slice thinly against the grain.

• • In a mixing bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until smooth and pale.
  • Begin adding the oil a few drops at a time while whisking vigorously. Once it starts to thicken, you can add the oil in a thin, steady stream. Keep whisking constantly to maintain the emulsion.
  • Stir in the grated garlic and a generous amount of freshly cracked black pepper. Taste and adjust with more pepper, salt, or lemon juice as needed.
  • Let the aioli sit in the fridge for 30 minutes before serving to allow flavors to meld.

• Preheat oven to 350°F (175°C).
• Toss potatoes with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 20–35 minutes, or until fork-tender and lightly golden.
• Let cool slightly, then slice into bite-sized pieces.

• Mix herbs, garlic, vinegar, and espelette/chili in a bowl.
• Whisk in olive oil slowly until emulsified.
• Season with salt and pepper.
• Toss warm, cut roasted potatoes with herb dressing just before serving.

On each plate, arrange slices of flank steak with a few dollops of black pepper aioli. Enjoy with a generous scoop of herb-dressed roasted potatoes and Phase V Petite Sirah.