Score one side of the flank steak in a diamond pattern. In a large bowl, whisk olive oil, balsamic vinegar, lemon juice, garlic, Worcestershire, and Dijon. Place flank steak in a large resealable plastic bag, add marinade, and refrigerate 6-24 hours. Preheat barbecue to medium-high heat and lightly oil grill grate. Remove steak from marinade and pat dry with paper towel. Discard marinade and let flank steak come to room temperature before grilling. Season both sides with salt and pepper. Grill 6 minutes, flip the flank, and grill to desired doneness (4-5 minutes more for medium-rare). Transfer to a cutting board and let rest 10 minutes before slicing meat thinly against the grain. For the chimichurri sauce, in a blender combine parsley, oregano, lemon juice, garlic, cumin, salt, and pepper. Pulse on and off, just to chop herbs. Don't over-blend the herbs. With the machine running, pour in olive oil, blending just to combine. Serve drizzled over sliced flank steak.
For the cake, preheat oven to 350ºF. Coat two 9-inch round cake pans with non-stick cooking spray and cover the bottom of each pan with parchment paper. In a large bowl, whisk sugar and eggs until well combined. Add the vegetable oil, vanilla, and sour cream, whisking until blended. Add the flour, baking powder, baking soda, and salt, mixing just until combined. Divide batter evenly into prepared pans. Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before assembling. For the cookie dough filling, coat a 9-inch round cake pan with non-stick cooking spray, and line the bottom with parchment paper. Using an electric mixer, cream butter, brown sugar, and sugar on medium speed until light and fluffy. Add milk and vanilla, mixing until combined. On low speed add flour, salt, and mini chocolate chips, mix just to combine. Pat dough evenly in prepared pan and refrigerate until ready to assemble. For the frosting, using an electric mixer on low speed, combine butter, icing sugar, salt, vanilla, and milk. Raise speed to medium and beat until icing sugar is incorporated and frosting is smooth. For the cookie squares to decorate the top of the cake, preheat oven to 350ºF. Coat a 9-inch square pan with non-stick cooking spray and line bottom with parchment paper. In a small bowl, stir together flour, salt, and baking soda. In an electric mixer, cream together brown sugar and butter until light and fluffy. Beat in egg and vanilla until combined. Add flour mixture and chocolate chips to the mixer, mixing on low speed just until the flour disappears. Spread the batter into prepared pan and bake for 25 minutes. Cool for 20 minutes before removing from pan. To assemble the cake, place 1 cake layer on a serving plate. Level the cake with a serrated knife. Spread ¾ cup of frosting over the top. Remove cookie dough layer from the refrigerator and remove it from the pan. Place cookie dough layer on top of the frosted cake. Spread ¾ cup of frosting over the cookie dough and top with remaining cake layer. Spread the remaining frosting on the top and sides of the cake. Cut cookie squares into small squares and pile them on top of the cake—you can use them all or snack on a few.
Meringue Nests
4 egg whites
Pinch of kosher salt
1 cup sugar, divided
1 tsp cornstarch
1 tsp white vinegar
Raspberry Filling
3 cups frozen raspberries
1/2 cup sugar
1/4 cup water
2 egg yolks
1/2 cup sugar
1/2 cup water
1/4 cup cornstarch
Pinch kosher salt
2 tbsp butter
Cool Whip Dessert Topping, for garnish
Seedless raspberry jam, for garnish
Directions
Preheat oven to 250ºF. Line 2 baking sheets with parchment paper. Trace six 3-inch circles on the parchment sheets. Flip the parchment over so your meringue won't touch the ink. For the meringues, place the egg whites and salt in a clean, dry bowl of an electric mixer. Using the whisk attachment, whip on medium speed until soft peaks form. Increase speed to high and gradually add 3/4 cup sugar, mixing until stiff peaks form. In a small bowl, combine 1/4-cup sugar with cornstarch. Lightly fold cornstarch mixture and vinegar into egg whites. Using a piping bag fitted with a small round nozzle, pipe and fill in over pre-drawn circles, continuing to pipe 3-4 rings on top of each other around the rim to form a nest. Bake for 30 minutes, turn off oven and let cool for 2 hours in closed oven. For the raspberry filling, in a medium saucepan, combine raspberries, 1/2 cup sugar and 1/4 cup water. Heat on medium-high, stirring frequently for 5 minutes until mixture is lightly boiling and berries are breaking down. In a separate bowl, whisk eggs yolks, 1/2 cup sugar, 1/2 cup water, cornstarch and salt. Temper the egg yolk mixture by quickly whisking in a few tablespoons of the hot raspberry mixture. While continually whisking, transfer warmed egg mixture to saucepan. Stir constantly over medium heat until mixture begins to thicken, about 2 minutes. Press raspberry mixture through a fine mesh strainer and discard any solids. Return raspberry filling back to saucepan over low heat. Add butter, whisking 1-2 minutes. Remove from heat and refrigerate until ready to use, cooling completely. When ready to serve, fill meringue nests with raspberry filling, top with a heaping spoon of Cool Whip Dessert Topping and drizzle raspberry jam to finish.
Serves 6
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