Good friend Joe is my go-to guy when it comes to electronics and regularly does things to keep me going. One of the ways we can repay him is with a nice meal for he and his wife, Carol, and they like steak. For this meal Bev wanted to do something different than just grill a filet so she bought some flank steak to be marinated, jaccarded, grilled, and sliced thin for serving.
Our go to marinade for beef is the Best Marinade in Existence which we made on Saturday then added the meat on Sunday morning for an eight hour soak.
Best Marinade in Existence
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
I marinated the steaks for 8 hours then ran over them a few passes on each side with the jiccard.
I decided I’d like a sauce and since we had some mushrooms I went looking for a sauce recipe utilizing them and came up with one on Fox Valley Foodie called MushroomSauce For Steak and I just followed the recipe.
8 ounces Baby Bella Mushrooms (sliced)
2 tablespoons Butter
2 cloves Garlic (minced)
1/2 cup dry Red Wine
1 cup Low Sodium Beef Broth
1 tablespoons Flour
1 sprig fresh Thyme
1/4 teaspoon fresh ground Black Pepper
1. Melt butter in a saute pan set over medium heat then add mushrooms and saute until tender. Add garlic and cook 2 additional minutes.
2. Deglaze the pan with red wine, scraping any burnt on bits at the bottom of the pan into the liquid.
3. Place flour in a dish and beef broth a little at a time, whisking to combine as you go, until the flour is blended with the beef broth.*
4. Add beef broth mixture to the pan along with thyme sprig and fresh ground pepper.
5. Simmer sauce until it thickens, stirring occasionally. Taste for salt and adjust as needed.
For sides, we served baked sweet potatoes from Wooden’s Apple Barn and the same Taste-Of-FallSalad as from the previous meal.
Everything was a big hit and while I was skeptical when making it, we all liked the mushroom sauce.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
11/03/19 event date