Marinated Flank Steak with Mushroom Ragout
This is the entree that I prepared to go along with the Sam Adams Cheddar Apple Quick Bread last night. I know, I know--usually someone prepares the sides to go along with the entree, not the other way around. The bread is useful for mopping up any extra ragout.
A ragout consists of seasoned meat and/or vegetables, which are cooked in a thick sauce. The word ragout is derived from the French word ragouter, which means "to revive the taste." When I was in elementary school, they used to call our morning recess "gouter," pronounced goo-tay, which meant "snack time." How appropriate it is that the first French word I ever learned had to do with food!
I love making flank steak for dinner. It is fairly lean, and it can be grilled or roasted in about 10 minutes. The price of flank steak is usually pretty reasonable, and any leftovers can be used for wraps, salad toppings, or sandwiches the next day. Here are my extra tips for this flavorful flank steak supper:
- This recipe is versatile in that it would work well with almost any cut of steak. Beef tenderloin filets or a beef tenderloin roast would be nice for entertaining (but pricier.) If you prefer a rib-eye or a strip steak, try grilling them after marinating instead of roasting.
- I am a huge fan of shiitake mushrooms and their earthy flavor, but since they can be expensive, I use them sparingly. For this recipe, you just need 1 pound of mushrooms, so you can use all cremini (baby portobellos), white button mushrooms, portobellos--whatever you prefer.
- When making the ragout, the white wine can be replaced with either beef stock or chicken stock.
- Roasting to 135F degrees will give you a medium-rare steak. Feel free to roast the beef longer, keeping in mind that it will continue to cook a bit after being removed from the oven. Letting the steak rest prior to slicing helps to seal in its juices.
Marinated Flank Steak with Wild Mushroom Ragout
For the steak
1/4 cup minced shallots
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1 1/2 pound flank steak
Salt and pepper to taste
For the Wild Mushroom Ragout
1 tablespoon olive oil
1 large sweet onion, thinly sliced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
8 ounces shiitake mushrooms, sliced
1 tablespoon soy sauce
1/2 teaspoon dried thyme
1/3 cup sherry
1/4 cup white wine
2 tablespoons balsamic vinegar
Salt and pepper to taste
Marinate the steak: Combine the shallots, soy sauce, vinegar, mustard, honey, and garlic in a shallow baking dish, whisking to combine. Add the steak to the dish, turning to coat. Cover the dish tightly and marinate in the refrigerator, turning occasionally, for 4 hours.
Prepare the ragout: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion to the pan and cook for 10-12 minutes, until golden brown, stirring occasionally. Add the garlic to the pan and cook for 30 second more, stirring to prevent the garlic from burning. Add the cremini and shiitake mushrooms along with the soy sauce and thyme. Saute, stirring frequently, until the mushrooms have released their juices and have started to brown, about 8 minutes. Stir in the sherry and the white wine, cooking until the liquid almost evaporates. Add the balsamic vinegar and cook for 2 minutes more. Season the mixture with salt and pepper, cover, and set aside.
Preheat the oven to 400F degrees. Coat the surface of a large ovenproof skillet with cooking spray and heat over medium-high. Remove the steak from the marinade (discard the marinade), season with salt and pepper, and sear in the skillet for about 30 seconds on each side. Transfer the skillet to the oven and bake for 8-10 minutes or until a thermometer registers 135F. Place the steak on a cutting board, cover, and let stand for 5 minutes. Slice the steak against the grain and serve with the mushroom ragout.