Monday, March 7

Marinated Flank Steak with Mushroom Cream Sauce

Flank steak is a rarity around here.  In fact, before we got our beef, I don't think I had purchased any since I quit work.  With our quarter beef we got, we were lucky enough to snag the flank steak--shows you how little I knew about beef cuts--a typical cow will only yield two flank steaks.  That's why they are so expensive, Jackie.  Duh.  

Anyhow, the marinade on this is amazing--it is so easy and so good.  I've even used it when making other steak cuts too--you really can't go wrong with it.  And the mushroom cream sauce--it's like gilding the lily.






















Marinated Flank Steak with Mushroom Cream Sauce

For the marinade

1 flank steak
1/4 cup tamari soy sauce
1/4 cup sesame oil
1 1/2 Tbsp red wine vinegar
Fresh ground pepper
2 cloves garlic, crushed

Place all ingredients in a large zip top bag.  Seal bag, removing as much air as possible, and be sure to have the marinade coat the steak evenly.  Place in a bowl in the refrigerator and marinate for 24 hours, turning the bag occasionally to redistribute the marinade.

Grill steaks about 5-6 minutes per side for medium rare.  An inserted thermometer should register about 145 degrees.   Remove steak from grill and allow to sit for about ten minutes, covered.  This will allow the juices to redistribute.  Slice steak diagonally across the grain in thin strips.  Serve with mushroom cream sauce on top.

Mushroom Cream Sauce

1/2 pound mushrooms (I used button due to cost, however a variety like shiitakes would be even better)
4 Tbsp butter
1 cup beef stock
4 tsp. Dijon mustard
1/4 cup cream
Salt and Pepper

In a large skillet, heat butter over medium heat.  Add mushroom slices and saute for about five minutes.  Mix in stock and mustard, increasing heat to high and boil until liquid reduces by half.  Reduce heat, and stir in cream and simmer until the sauce coats a spoon.  Season with salt and pepper.  Serve over flank or other steak cut.

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday

Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap

Hearth 'n Soul Recipe Swap  
Kelly the Kitchen Kop's Real Food Wednesday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday 






8 comments:

Christy said...

Jackie,
until I bought a 1/4 cow I didn't realize that about flank steaks either. This looks so absolutely delicious, thanks for sharing it with us at the Hearth and Soul Hop!

Debbie said...

This really looks good...can't wait to give it a try. I would love for you to join me for What's On the Menu Wednesday whenever you can. Thanks again for sharing.

Melynda said...

I love flank steak, I only wish there were more on each cow! How can anyone go wrong with beef and mushrooms? So delicious. You little one is really growing, must be the great food you cook and serve!

Miz Helen said...

Hi Jackie,
We have a beef at the butcher right now and I can't wait to get it. Your steak looks so good and that mushroom sauce is awesome. Thank you so much for sharing with Full Plate Thursday and please come back!

Yvonne @ StoneGable said...

Jackie,
This steak is screaming my name!!! Oh, this looks spectcular. Steak in a delicious mushroom sauce is a perfect pairing.
What a super dish! I am making this. Look for this on StoneGable's weekly menu in 2 weeks. I will put a link back to this post.
YUMMY!
Yvonne

SavoringTime in the Kitchen said...

I didn't know that an entire cow only yields two flank steaks! Now I also know why they are so expensive. We do love the cut and this sounds like a wonderful recipe!

savoringtoday.com said...

When I read the ingredients for the mushroom sauce, I immediately thought of chicken, so I think I will try this sauce with roasted chicken. Thanks!

Debbie said...

Looks terrific. Anxious to give it a try.

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