|
Brigit's Flank Steak |
| Preparation: 10 minutes |
| Cooking Time: 45 minutes |
| Ingredients (Serves 6) |
| 2 pounds |
Flank steak in one piece |
| 10 |
Shitake mushrooms, sliced |
| 3 |
Shallots, thinly sliced |
| 3 |
Cloves garlic sliced into large pieces |
| 2-3 Tbs. |
Extra virgin olive oil (EVOO) |
| 2 Tbs. |
Worcestershire sauce |
| • |
Juice of 2 limes (or 2 small lemons) |
| • |
Dash of red wine |
| • |
Coarse sea salt to taste |
| Preparation |
| • |
Line a baking pan with non-stick aluminum and lay the meat in it. |
| • |
With a knife poke the meat and press garlic into the cuts. |
| • |
Sprinkle sliced mushrooms and shallots over meat. |
| • |
Sprinkle salt to taste, EVOO and Worcestershire sauce. |
| • |
Roast in oven preheated at 375°F. (190°C.) for 45 minutes. Cooking time depends on desired rareness of the meat.) |
| • |
When done, slice flank steak thinly on the bias with a very sharp knife. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
As an alternative way to cook it, the flank steak can be marinated overnight and grilled. |
| • |
As usual our guests appreciated this simple, yet flavorful meat dish prepared by Brigit, and happily took doggie bags home with the leftovers to make Beef Stroganoff. |
| Wine and Beverage Pairing |
| • |
Brunello di Montalcino DOCG La Togata, Cannonau di Sardegna DOC La Marina, Monferrato DOC Infinito, Ghemme DOCG, Primitivo di Manduria DOC Mandonion, Aglianico del Sannio DOC. |
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