1/2 cup red wine vinegar
1 tablespoon hot sauce, such as Frank's Red Hot
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon Hungarian paprika
1 lime, zested and juiced
1 pound flank steak
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups frozen pearl onions, thawed (6 ounces)
5 to 6 sprigs fresh thyme
8 ounces baby bella mushrooms, sliced
3 cloves garlic, grated on a rasp
Salt
4 teaspoons Worcestershire sauce
1 tablespoon horseradish
2 tablespoons all-purpose flour
1 1/2 cups beef stock
1 pint heavy cream
8 slices Texas toast, or unsliced bread cut to 1-inch thick slices
1 stick butter, at room temperature
1/4 teaspoon onion powder
5 to 6 sprigs fresh thyme
3 cloves garlic, mashed into a paste with some salt