Marinade:

1/4 C. vegetable oil

1/2 C. dry red wine

1/4 C. soy sauce

2 T. red wine vinegar

1 T. Worcestershire sauce

1 T. Creole mustard (or other grainy mustard)

1 T. fresh thyme leaves

2 1/2 lb. flank steak

 

Mushroom Ragout:

3 T. olive oil

3 T. butter

1 medium sweet onion, minced (about 1 C.)

2 garlic cloves, minced

1/4 pound fresh white mushrooms (about 1C.)

3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobello (about 3 C.)

2 T. fresh thyme, finely chopped

3 T. soy sauce

1/4 C. medium-dry sherry

2 T. red wine vinegar

1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped

 

Herb Salad:

1/2 C. fresh parsley leaves

1/4 C. torn basil leaves

2 T. chopped chives

1 T. fresh thyme leaves

1/8 C. fresh marjoram leaves

1 lemon, juiced

Extra-virgin olive oil

Salt and freshly ground black pepper

 

Flank Steak:  Combine all ingredients for marinade in a re-sealable plastic bag. Marinate steak for 1 to 3 hours in the refrigerator.

 

Mushroom Ragout:  Heat olive oil and butter in a heavy skillet. Add onion and cook, stirring, until onion is softened. Add garlic and cook until garlic is fragrant, about 1 minute. Add mushrooms and cook until the liquid they give off is evaporated and the mushrooms begin to brown. Add thyme, soy sauce, sherry and vinegar and boil until liquid is evaporated. Stir in tomatoes with reserved juice and cook, uncovered, stirring occasionally, 30 minutes, or until sauce is thickened.

Preheat a grill or the broiler. Remove the steak from the marinade and pat it dry. Grill or broil steak for about 6 minutes on each side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.

 

Herb Salad:  Combine all of the herbs in a bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper and toss well.

 

Cut the steak across the grain into thin diagonal slices. Serve with the ragout and top with a little bit of the herb salad.

 

Yield:

Calories:

Fat:

Fiber: