Login to Save Like

Ingredients

• MARINADE:
• 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
• MUSHROOM RAGOUT:
• 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
• HERB SALAD:
• 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

Description

Marinated Flank Steak With Mushroom Ragout And Herb Salad

Emerils