Monday, March 3, 2008

Broiled Flank Steak with Mushroom-Wine Gravy

This recipe may seem like it has a lot of steps, but the prep of the steak is done the day before. Letting the steak marinate overnight helps to tenderize the steak and the aroma as it cooks is just amazing. The marinade is then boiled down with the addition of sauteed mushrooms and used to top the thinly sliced steak when it's ready to serve. Delicious!



Broiled Flank Steak with Mushroom-Wine Gravy
Serves 4

1 flank steak (about 1.25 pounds), trimmed of any visible fat
salt and black pepper
1/2 cup dry red wine
1 tablespoon olive oil
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons roasted garlic and bell pepper seasoning (it's made by McCormick; if you can't find that then just substitute with Italian seasoning)
1 teaspoon Olivio
1 package (8 ounces) sliced mushrooms

Rub each side of the flank steak with salt and pepper. Place the red wine, olive oil, minced garlic, basil, parsley and garlic and bell pepper seasoning in a large resealable plastic bag. Add the flank steak. Place in the refrigerator and let marinate overnight.

Preheat the broiler to high. Remove the steak from the plastic bag. Reserve marinade. Place the steak in a roasting pan. Cook until steak is medium doneness, turning halfway through cooking, about 20 minutes. Remove steak from oven and place on a cutting board. Let steak rest for about 10 minutes.

Meanwhile, place Olivio in a medium skillet. Heat until melted. Add mushrooms and cook, stirring, until tender, about 5 minutes. Add reserved marinade and 1/2 cup water. Heat mixture on high until boiling, and then reduce heat and let simmer until mixture is thickened, 3-5 minutes.

Cut steak into very thin slices, cutting against the grain of the meat. Divide steak and gravy among 4 serving dishes.

Serve with your favorite style potato (I mashed a potato with skim milk and a little Olivio and salt).

(For those counting, each serving of steak and gravy is 6 pts.)

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