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I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!

Sunday, June 2, 2013

Grilled Flank Steak With Red Wine Mushroom Sauce

Memorial Day was last Monday, and I wanted to try something new to celebrate.
Momma Brayton gave us a big flank steak at some point (who knows how long ago that was), and I finally took it out of the freezer, thawed it, and seasoned it. But the real reason I made the steak was so I could try my hand at making a red wine mushroom sauce. And it was fantastic.

Flank Steak Marinade
Ground black pepper
Garlic powder
Worcestershire sauce
Dried rosemary

Red Wine Mushroom Sauce
1 package mushrooms
1/2 cup dry red wine
1/4 cup low sodium beef broth
1/4 cup heavy cream
1 tbsp butter
Olive oil
Ground black pepper
3 large garlic gloves, minced
Dred thyme

Olive oil
2 medium-sized knobs of butter
Ground black pepper
Dried rosemary
3 large garlic cloves, crushed

One or two days prior to cooking, marinate meat, wrap in plastic wrap, and put in fridge.
Heat grill to medium heat.
Season potatoes in large bowl, excluding butter.
Pour potatoes onto aluminum foil, add butter, and cover with more foil to create a package. Place on grill and cook for 15-20 minutes, or until potatoes are tender.
Add flank steak about five minutes after potatoes, and cook to desired doneness.

To Make Sauce:
Add butter, oil, and minced garlic to medium or large pot.
Bring to medium heat and sauté garlic until soft and fragrant.
Add mushrooms, salt, and pepper, and cook until mushrooms are tender, stirring often.
Add thyme and red wine. Cook down until about 50% reduced.
Add beef broth. Cook down until about 75% reduced.
Remove from heat, slowly add heavy cream with stirring. Add more salt and pepper if needed, add parsley.

Don't those potatoes look scrumptious?

Red wine mushroom sauce

We like our steak between rare and medium rare. Look how juicy!

Pay a lot of attention to the sauce. Mushrooms stick to the pot very easily if you don't stir often. One trick you might want to try is just to sauté the mushrooms on a lower heat, and turning it up when you add the wine.
Since I planned this meal last minute, we didn't have the chance to go to the liquor store for straight up wine, and we bought a cooking wine from the grocery store. This worked just as well, but cooking wines often contain salt, so adjust your recipe accordingly. 
If you can't obtain a low-sodium beef broth, you can use regular beef broth but again, adjust the salt you add to the sauce.
Before you add heavy cream, you must remove from heat! The cream can curdle in the presence of high heat.
If you are unsure about the temperature of your meat, cut into it and take a look! Our flank steak had multiple thicknesses, so we had to check the temperature of ours twice.

Thanks for reading! Hopefully you're inspired to make a delicious meal trying new techniques!
If you have any comments or questions, leave them below.
Don't forget to follow this blog to keep up-to-date on all the yummies coming out of my kitchen!

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