Marinated Grilled Flank Steak w/Homemade Steak Sauce

Marinated Grilled Flank Steak w/Homemade Steak Sauce

Marinated Grilled Flank Steak w/Homemade Steak Sauce

Marinated Grilled Flank Steak With Homemade Steak Sauce, Asparagus & Mushrooms by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska

The pronounced texture of flank steaks match perfectly with this homemade steak sauce recipe, which doubles as a marinade and a delicious dipping sauce.

    For the Steak Marinade & Sauce

    • 2 (8-ounce) Certified Piedmontese flank steaks
    • 1 teaspoon molasses
    • 2 tablespoons golden raisins
    • ½ teaspoon anchovy paste (or 1 tablespoon capers)
    • 3 tablespoons Worcestershire sauce
    • 2 tablespoons tomato paste
    • ¼ cup malt vinegar (or ¼ cup Sherry vinegar)
    • 1 tablespoon brown sugar
    • 2 tablespoons soy sauce
    • 3 garlic cloves
    • 1 shallot, sliced
    • ? teaspoon cayenne
    • ¼ cup water
    • Kosher salt and fresh cracked black pepper

    In a sauce pot, combine the molasses, raisins, anchovy paste, Worcestershire sauce, tomato paste, vinegar, brown sugar, soy sauce, garlic, shallots, cayenne, and water; simmer for 15 minutes. Carefully transfer the mixture to a food processor and blend until smooth. Adjust seasoning with salt and pepper. Transfer the steaks to a sealable bag and pour in half of the sauce. Marinate the steaks in the sauce for at least 4 hours, or overnight.

    • 8 ounces cremini mushrooms, quartered
    • 1 pound asparagus, peeled and blanched
    • 1 tablespoon canola oil
    • 2 tablespoons chicken stock
    • 2 tablespoons butter
    • Kosher salt and fresh cracked black pepper
    • 8 ounces Homemade Steak Sauce (recipe above)

    Preheat grill to high heat (425 to 450°F).

    In a sauté pan over high heat, warm the oil. Sauté the mushrooms for 5 minutes. Deglaze the pan with the stock; add the butter and asparagus. Simmer until the mixture thickens to a glaze-like consistency.

    Season the steaks with salt and pepper and grill to medium rare (about 125°F) and set aside to rest. Use the remaining sauce to drizzle over the steak; serve alongside asparagus and mushrooms. Store leftover sauce (that wasn’t used for marinade) in the refrigerator for up to 5 days.

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