Diana’s Savory Flank Steak

This is a relatively easy dish to make, and will satisfy even the most particular person. It’s not called “savory” for no reason.

Flank steak used to be a very inexpensive cut of beef, but since more people have been utilizing it (guess they learned how to cook it and how delicious it is), the price has risen over the years.

Ingredients (Steak + Marinade)

·         FLANK STEAK, 1

·         RED WINE, Gallo burgundy, 1 cup

·         SOY SAUCE, 2 teaspoons

·         WORCESTERSHIRE SAUCE, 1 teaspoon

·         SEASONED SALT, 2 teaspoons

·         GARLIC POWDER, ¼ teaspoon

Ingredients (Sauce)

·         MUSHROOMS, ½ pound sliced

·         CORNSTARCH, 2 teaspoons

·         WATER, ½ cup

·         WINE VINEGAR, 1 tablespoon

·         BUTTER (or margarine), 3 tablespoons

Directions

1.       Combine all the steak marinade ingredients for the steak into a marinade.

2.       Marinate the steak, covered, overnight.

3.       Bring to room temperature and broil for 4 minutes or until medium rare.

4.       Let stand for at least 10 minutes, reserving the pan juices.

5.       Sauté the mushrooms.

6.       Combine the cornstarch, water, and wine vinegar into a slurry.

7.       Bring the pan juices to a boil and reduce by half.

8.       Add in the mushrooms and the wine slurry.

9.       Thicken the sauce with the butter.

10.   Slice the steak into thin strips on an angle, against the grain, arrange on a serving plate and dress with the sauce.