INGREDIENTS
STEAK AND MARINADE
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1-1/2 cups dry red wine
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1/4 cup soy sauce
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1/4 cup extra virgin olive oil, plus additional for brushing the steaks
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2 tsp. Worcestershire sauce
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1 flank steak, 1-1/2 to 2 pounds
SAUCE
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3 tbsp. butter, divided
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2 strips bacon, cut crosswise into 1/4-inch slivers
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1 small onion, peeled and diced
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2 cloves garlic, peeled and coarsely chopped
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6 ounces cremini mushrooms, cleaned and sliced
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1 tbsp. flour
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1/2 cup dry red wine
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1 cup beef stock, preferably homemade
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Sea salt and freshly ground black pepper
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DIRECTIONS
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Combine the wine, soy sauce, olive oil, and Worcestershire sauce in a large sturdy resealable plastic bag. Add the steak; seal and refrigerate for 4 hours.
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Drain the steak, then transfer the meat to a wire rack on a rimmed sheet pan. Drain well and blot dry.
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Just before grilling, make the sauce: Melt 1 tablespoon of butter in a skillet. Add the bacon and sauté over medium heat, 2 minutes. Add the onion, garlic, and mushrooms, and cook until browned, 3 minutes. Add the flour and cook for 1 minute more. Increase the heat to high, add the wine and bring to a boil. Add the stock and boil the mixture until reduced and thickened, 3 minutes. Whisk in the remaining butter and add salt and pepper to taste. Keep warm.
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Brush the steak on both sides with oil and season generously with salt and pepper.
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Set up your Pit Barrel® for direct grilling according to the manufacturer’s instructions and heat to high. Brush and oil the grill grate. Grill the steak until cooked to taste, 3 to 4 minutes per side for medium-rare.
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Thinly slice on a sharp diagonal against the grain. Spoon the sauce over the steak and serve at once.
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