Flank Steak And Mushrooms Dated 1978
From chefmeow 14 years ago
- 30 minutes to make
- Serves 4
FLANK STEAK AND MUSHROOMS DATED 1978 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Champion Estate in Arlington, Texas in 1987.
Ingredients
- 1-1/2 pounds flank steak 3/4" thick shopping list
- 2 large Portobello mushrooms stem bases trimmed shopping list
- Rub: shopping list
- 2 tablespoons herbes de provence shopping list
- 1 tablespoon minced garlic shopping list
- 2 teaspoons kosher salt shopping list
- 1/4 teaspoon freshly-ground black pepper shopping list
- Marinade: shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1/4 cup finely chopped shallots shopping list
- 1-1/2 cups hearty red wine shopping list
- 1 tablespoon tomato paste shopping list
- 1 tablespoon coarsely chopped orange zest shopping list
- 1 bay leaf shopping list
How to make it
- To make rub combine the all rub ingredients and mash together with a fork.
- Trim flank steak of any surface fat and rub spices into both sides of the steak.
- Place flank steak in shallow rectangular baking dish then cover and refrigerate for 1 hour.
- To make marinade warm olive oil over medium heat then add shallots and cook 3 minutes.
- Add remaining ingredients then stir to blend then heat to boiling.
- Reduce heat and simmer 5 minutes then set aside to cool.
- Remove baking dish from refrigerator and place mushrooms in dish with the steak.
- Pour in the cooled marinade and turn steak and mushrooms several times to distribute marinade.
- Refrigerate 2 hours turning steak and mushrooms occasionally.
- Allow steak and mushrooms to stand at room temperature for 30 minutes before grilling.
- Remove steak and mushrooms from dish and reserve marinade.
- Pour marinade through a sieve into a medium saucepan.
- Heat to boiling then boil over medium high heat until reduced by half.
- Keep warm over very low heat.
- Grill steak and mushrooms over direct medium heat until internal temperature reaches 140.
- Transfer to cutting board and let steak and mushrooms rest a few minutes.
- Cut into 1/4" diagonal slices then serve with hot marinade drizzled over top.
People Who Like This Dish 5
- quaziefly ALL POINTS
- momo_55grandma Mountianview, AR
- grk Houston, TX
- bloom Dusseldorf, DE
- caramia US.
- crazeecndn Edmonton, CA
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
another wonderful steak thanks Chefmeow
momo_55grandma
in Mountianview loved it
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Awsome steak recipe Now i know whats for dinner tonight
caramia
in loved it
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