Flank steak with shitakee sauce
11/4 lb. beef flank steak, trimmed of fat
1 lb. finger potatoes (or baby red)
1 box of fresh shitakee mushrooms (I prefer to slice them myself, but you can buy already sliced ones)
1 tablespoon butter
2 tablespoon olive oil
half a shallot finely chopped
1 clove garlic finely chopped
1 teaspoon Dijon mustard
1/2 cup heavy cream (for skim version milk is OK)
freshly ground black pepper
1 teaspoon cornstarch mixed with 1/2 cup cold water
2 tablespoon Arrosto Italiano Italian Roast seasoning
Clean your flan steak and trim excess fat if needed. generously season with Arrosto Italiano seasoning and seal the spice in with sprinkle olive oil. Use your hands and rub the seasoning into the meat on both sides. Let’s sit aside in room temperature for a few minutes.
Heat up the grill. Cut potatoes long wise (skin on) and place them in grill prove dish (cast iron or heavy duty pan). Sprinkle with remaining seasoning and olive oil. Mix well together. Place on grill and let cook, mixing with wooden spoon on medium heat.
Clean shitakee mushrooms (I only used heads) and slice it to similar size slices. In a pan heat butter with olive oil and add finely chopped onion and garlic. Cook for a minute on medium heat and add all mushrooms. Season with salt and cook for 2 minutes or until soft.
Add cream (or milk) and keep cooking in medium heat. Add Dijon mustard and mix. To thicken the sauce, mix corn starch in cold water until dissolved and stir it to the boiling sauce (optional). Cook for a minute to thicken. Add freshly ground pepper (I used a lot), taste and add more salt if needed.
When your potatoes are almost done, place the dish on the top to keep it warm and place your steak directly on the grill. Let cook for 8 minutes and turn around once for an additional 5 minutes for medium rare (recommended). Let sit aside for 5 minutes before you slice it.
Pour the sauce over sliced steak and serve with baked potatoes and your favorite vegetables. Bon Apetito!
Wine pairing suggestions:
This yummy dish deserve some nice red to go with. Keep in mind that I am always trying to pair wines that are available and bargain for our Sunday cooking wines. First wine I paired this dish with was Steltzner Claret from Napa Valley. The second was a crazy-value wine, organic Malbec from Argentina, called Yellow+Blue.
Yes, the only wine in Tetra Pak that I ever recommended to my fellow wine lovers. Before you navigate from this page and start screaming something about how you would never, ever…. try it first. I did the same thing. And if you have a psychological block to drink wine out of the box, just pour it into decanter. It’s worth it!