Ingredients Jump to Instructions ↓


  2. 1/4 cup vegetable oil

  3. 1/2 cup dry red wine

  4. 1/4 cup soy sauce

  5. 1 tablespoon Worcestershire sauce

  6. 1 tablespoon Creole mustard (or other grainy mustard)

  7. 2 1/2 pounds flank steak


  9. 3 tablespoons olive oil

  10. 3 tablespoons butter

  11. 1 medium sweet onion, minced (about 1 cup)

  12. 2 garlic cloves, minced

  13. 1/4 pound fresh white mushrooms (about 1cup)

  14. 3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobello (about 3 cups)

  15. 2 tablespoons fresh thyme, finely chopped

  16. 3 tablespoons soy sauce

  17. 1/4 cup medium-dry sherry

  18. 2 tablespoons red wine vinegar

  19. 1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped


  21. 1/2 cup fresh parsley leaves

  22. 1/4 cup torn basil leaves

  23. 2 tablespoons chopped chives

  24. 1 tablespoon fresh thyme leaves

  25. 1/8 cup fresh marjoram leaves

  26. 1 lemon, juiced

  27. Extra-virgin olive oil

  28. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Flank Steak:

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

  3. Mushroom Ragout:

  4. 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.

  5. 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.

  6. Herb Salad:

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

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

  9. Yield : 4 servings


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