Mushroom Onion Flank Steak

Name: Mushroom Onion Flank Steak
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters barbecue sauce; 1 teaspoon beef base; 1 teaspoons black pepper; 237 milliliters dry red wine; 907 grams flank steak; 1 Tbsp fresh rosemary leaves, stripped from about 2 or 3 sprigs; 1 Tbsp fresh thyme leaves, stripped from 3 or 4 sprigs; 3 garlic cloves, lightly crushed with the side of a knife blade and quartered; 1 Tbsp grapeseed oil; 0 teaspoons ground cloves; 1 fresh lemon; 1 fresh lime; 1 red onion, minced; 1 Tbsp rice wine vinegar; 4 servings Salt and freshly ground black pepper; 2 Tbsps soy sauce; 237 milliliters water; 85 grams cup white mushrooms (about , cleaned and sliced

Mushroom Onion Flank Steak might be just the main course you are searching for. One portion of this dish contains roughly 52g of protein, 15g of fat, and a total of 495 calories. This gluten free and dairy free recipe serves 4. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes around 3 hours and 15 minutes. Head to the store and pick up barbecue sauce, flank steak, onion, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.

Instructions

Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle.

Ingredients you will need

Lemon

Lime

Equipment you will use

Microwave

Bowl

Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening.

Ingredients you will need

Ground Clove

Black Pepper

Soy Sauce

Rosemary

Vinegar

Garlic

Juice

Lemon

Thyme

Lime

Equipment you will use

Blender

Place flank steak in a nonreactive container, add marinade and coat steak.

Ingredients you will need

Flank Steak

Marinade

Steak

Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours.

Ingredients you will need

Barbecue Sauce

Spread

Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Grill

Heat grapeseed oil in a skillet over medium-high heat.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Frying Pan

Add onion and saute until translucent, then add mushrooms and saute until they begin to give up their juices.

Ingredients you will need

Mushrooms

Onion

Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm.

Ingredients you will need

Salt And Pepper

Beef Base

Red Wine

Water

Equipment you will use

Whisk

Bowl

Frying Pan

Slice steak on the bias into 1/4-inch thick strips and arrange on plate. Spoon mushroom onion sauce over.

Ingredients you will need

Mushrooms

Onion

Sauce

Steak

Equipment

Ingredients

Servings:

118milliliters

barbecue sauce 1teaspoon

beef base 1teaspoons

black pepper 237milliliters

dry red wine 907grams

flank steak 1Tbsp

fresh rosemary leaves, stripped from about 2 or 3 sprigs 1Tbsp

fresh thyme leaves, stripped from 3 or 4 sprigs 3

garlic cloves, lightly crushed with the side of a knife blade and quartered 1Tbsp

grapeseed oil 0teaspoons

ground cloves 1

fresh lemon 1

fresh lime 1

red onion, minced 1Tbsp

rice wine vinegar 4servings

Salt and freshly ground black pepper 2Tbsps

soy sauce 237milliliters

water 85grams

cup white mushrooms (about , cleaned and sliced

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Tudor Wines Tondre Reserve Santa Lucia Highland Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 75 dollars per bottle.