Grilled Marinated Flank Steak
Rub
2 tablespoons herbes de Provence
1 tablespoon minced garlic
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 flank steak, about 1-1/2 pounds and 3/4 inch thick
Marinade
2 tablespoons extra virgin olive oil
1/4 cup finely chopped shallots
1-1/2 cups red wine
1 tablespoon tomato paste
1 tablespoon coarsely chopped orange zest
1 bay leaf
2 large portabello mushrooms, base of stems trimmed
1. In a small bowl combine the rub ingredients.
2. Trim the steak of any surface fat and season evenly with the rub. Place the steak in a shallow, rectangular baking dish, cover, and refrigerate for 1 hour.
3. In a medium saucepan over low heat, warm the olive oil. Add the shallots and cook until softened but not browned, stirring occasionally, about 3 minutes. Add the rest of the marinade ingredients, stir to blend and then heat to boiling. Reduce the heat and simmer for 5 minutes. Set aside to cool.
4. Remove the baking dish from the refrigerator and place the mushrooms in the dish with the steak. Pour in the cooled marinade, and turn the steak and mushrooms several times to distribute the marinade. Refrigerate 1 to 2 hours, turning the steak and mushrooms occasionally.
5. Allow the steak and mushrooms to stand at room temperature for 20 to 30 minutes before grilling. Remove the steak and mushrooms from the dish and reserve the marinade. Pour the marinade through a sieve into a medium saucepan. Heat to boiling. Boil, over medium-high heat, until reduced by half. Keep warm over very low heat.
6. Grill the steak and mushrooms over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the steak is cooked to your desired doneness and the mushrooms are tender, turning once. The mushrooms will take 12 to 14 minutes and the steak will take 10 to 12 minutes for medium rare. Transfer to a cutting board and let the steak and mushrooms rest for a few minutes before cutting them into 1/4-inch diagonal slices. Serve with the warm marinade drizzled over the top along with sliced grilled tomatoes and grilled French bread, if desired.
Makes 4 servings
2 tablespoons herbes de Provence
1 tablespoon minced garlic
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 flank steak, about 1-1/2 pounds and 3/4 inch thick
Marinade
2 tablespoons extra virgin olive oil
1/4 cup finely chopped shallots
1-1/2 cups red wine
1 tablespoon tomato paste
1 tablespoon coarsely chopped orange zest
1 bay leaf
2 large portabello mushrooms, base of stems trimmed
1. In a small bowl combine the rub ingredients.
2. Trim the steak of any surface fat and season evenly with the rub. Place the steak in a shallow, rectangular baking dish, cover, and refrigerate for 1 hour.
3. In a medium saucepan over low heat, warm the olive oil. Add the shallots and cook until softened but not browned, stirring occasionally, about 3 minutes. Add the rest of the marinade ingredients, stir to blend and then heat to boiling. Reduce the heat and simmer for 5 minutes. Set aside to cool.
4. Remove the baking dish from the refrigerator and place the mushrooms in the dish with the steak. Pour in the cooled marinade, and turn the steak and mushrooms several times to distribute the marinade. Refrigerate 1 to 2 hours, turning the steak and mushrooms occasionally.
5. Allow the steak and mushrooms to stand at room temperature for 20 to 30 minutes before grilling. Remove the steak and mushrooms from the dish and reserve the marinade. Pour the marinade through a sieve into a medium saucepan. Heat to boiling. Boil, over medium-high heat, until reduced by half. Keep warm over very low heat.
6. Grill the steak and mushrooms over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the steak is cooked to your desired doneness and the mushrooms are tender, turning once. The mushrooms will take 12 to 14 minutes and the steak will take 10 to 12 minutes for medium rare. Transfer to a cutting board and let the steak and mushrooms rest for a few minutes before cutting them into 1/4-inch diagonal slices. Serve with the warm marinade drizzled over the top along with sliced grilled tomatoes and grilled French bread, if desired.
Makes 4 servings
Tags:
posted by Bradley47 at
5:05 PM
<< Home