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Marinated Flank Steak With Mushroom Ragout And Herb Salad

  • Yield: 4 servings


  • 1/4 cup vegetable oil
  • 1/2 cup dry red wine
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Creole mustard (or other grainy mustard)
  • 1 tablespoon fresh thyme leaves
  • 2 1/2 pounds flank steak
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 medium sweet onion, minced (about 1 cup)
  • 2 garlic cloves, minced
  • 1/4 pound fresh white mushrooms (about 1cup)
  • 3/4 pound fresh exotic mushrooms such as porcini, chanterelles, or Portobello (about 3 cups)
  • 2 tablespoons fresh thyme, finely chopped
  • 3 tablespoons soy sauce
  • 1/4 cup medium-dry sherry
  • 2 tablespoons red wine vinegar
  • 1 (28 to 32-ounce) can whole tomatoes, drained, reserving juice, and coarsely chopped
  • 1/2 cup fresh parsley leaves
  • 1/4 cup torn basil leaves
  • 2 tablespoons chopped chives
  • 1 tablespoon fresh thyme leaves
  • 1/8 cup 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.