Grill Time For Steak
Provencal Marinated Flank Steak Portobello mushrooms
For the problem:
2 tablespoons Herbes de Provence
1 tablespoon minced garlic
2 tablespoons kosher salt teaspoon
1 / 4 cup teaspoon freshly ground black pepper ground
1 flank steak, about 1-1/2 pounds, 3 / 4 inch thick
For the marinade:
2 tablespoons tablespoons extra virgin olive oil
1 / 4 cup chopped shallots finely
1-1/2 cups of hot red wine
1 tablespoon tablespoons tomato paste
1 tablespoon orange zest, finely chopped
1 bay leaf
2 large portobello full stem base
For the problem: In a small bowl, combine the rub ingredients and mash with a fork.
Flank steak cut through the fat on the surface and rub the spices on both sides of steak. Place flank steak in a shallow rectangular dish, cover and refrigerate for 1 hour.
To make the marinade: In a medium saucepan over low heat, heat the olive oil. Add the shallots and cook until tender but not brown, stirring occasionally, about 3 minutes.
Add remaining marinade ingredients, mix well then bring to a boil. Reduce heat and simmer simmer for 5 minutes. Cool.
Remove dish from refrigerator and place the mushrooms in the dish with the meat. Pour the cooled marinade, and turn the meat and mushrooms several times to distribute marinade. Refrigerate 01.02 hours, turning meat and mushrooms occasionally.
Let the meat and mushrooms stand at room temperature for 20 to 30 minutes before cooking. Remove meat and mushrooms in the dish, reserving marinade.
Pour marinade through a sieve into a medium saucepan. Carry boil. Boil over medium-high heat, until reduced by half. Keep warm over very low heat.
Grill the steak and mushrooms average direct heat until the internal temperature of meat reaches 140 ° F for the tender and mushrooms are medium rare, turning once halfway through cooking.
Fungi from 12 to 14 minutes and the meat will 10 to 12 minutes. Transfer to a cutting board and leave the meat and mushrooms of minutes before cutting into 1/4-inch diagonal slices.
Serve warm drizzled with marinade at the top with slices of roasted tomato and French toast, if desired.
Makes 4 servings
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