Ingredients
Marinade:
- 1/4 cup vegetable oil
- 1/2 cup dry red wine
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Creole mustard (or other grainy mustard)
- 1 tablespoon fresh thyme leaves
- 2 1/2 pounds flank steak
Mushroom Ragout:
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 medium sweet onion, minced (about 1 cup)
- 2 garlic cloves, minced
- 1/4 pound fresh white mushrooms (about 1cup)
- 3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobello (about 3 cups)
- 2 tablespoons fresh thyme, finely chopped
- 3 tablespoons soy sauce
- 1/4 cup medium-dry sherry
- 2 tablespoons red wine vinegar
- 1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped
Herb Salad:
- 1/2 cup fresh parsley leaves
- 1/4 cup torn basil leaves
- 2 tablespoons chopped chives
- 1 tablespoon fresh thyme leaves
- 1/8 cup fresh marjoram leaves
- 1 lemon, juiced
- Extra-virgin olive oil
- Salt and freshly ground black pepper
Directions
Flank Steak:
Combine all ingredients for marinade in a re-sealable plastic bag. Marinate steak for 1 to 3 hours in the refrigerator.
Mushroom Ragout:
Heat olive oil and butter in a heavy skillet. Add onion and cook, stirring, until onion is softened. Add garlic and cook until garlic is fragrant, about 1 minute. Add mushrooms and cook until the liquid they give off is evaporated and the mushrooms begin to brown. Add thyme, soy sauce, sherry and vinegar and boil until liquid is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened.
Preheat a grill or the broiler. Remove the steak from the marinade and pat it dry. Grill or broil steak for about 6 minutes on each side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.
Herb Salad:
Combine all of the herbs in a bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper and toss well.
Cut the steak across the grain into thin diagonal slices. Serve with the ragout and top with a little bit of the herb salad.
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By john.alkire_106...
Houston, TX
on July 19, 2010
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Made this tonight and it was one of the best marinaded flank steak recipes I have done. Doesn't need overnight like most do, 1-2 hours marinade is fine. I did Jaccard it to enhance the marinade pick up. Don't skip the herb salad. Made this out ofthe garden and the slight acidity was a great balance to the sweetness of the marinade and ragu. The ragu would make a great pasta sauce in it's own right.
By smlabadie
royal oak, MI
on October 10, 2007
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I made the flank steak for my guests last week and it turned out perfectly. The marinated steak was fine on its own, but the ragout was just excellent. I'm still eating...by itself. I used mostly baby bella mushrooms with 4 oz. of the wild mix. I imagine you could cut the fat a bit by reducing the oil and butter. I usually don't cook with butter, but it certainly adds richness to this sauce. Good enough for company, easy enough for family.
By cscanlonii_7894068
Pittsburgh, PA
on June 24, 2007
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This was quite easy to do. The flavors complimented each other so well.The ragout was wonderful. It would make a wonderful topping for grilled or toasted baguette slices.
The salad was just the right punch of sharpness.I think I would use a little less lemon juice the next time.I cut the recipe in half and used the juice of 1/2 of a lemon.
I can't wait for tomorrow and leftovers!
Read all 8 reviews