Recipe: Marinated Flank Steak, Garlic Sautee’d Crimini Mushrooms, and Double Green Puree

Today, I wanted to come up with a great summer dish that was still substantial and also pretty easy. Though I think I may have failed at that, this should still be really good for your next dinner on the back patio.

The Steak

Ingredients:

1 Flank Steak(1 kg or so)

2 cloves garlic(Finely chopped)

1/3 cup of olive oil

100 ml Bourbon

2 tbs balsamic vinegar

2 leaves of sage

Freshly ground black pepper

Kosher salt

Directions: The night before get your flank steak and score it on both sides with 1/4 of an inch cuts. In a bowl mix together the garlic, oil, whiskey, vinegar and sage. Place the meat in a large ziplock bag and then pour in marinade and massage the marinade into the meat. Finish with black pepper and salt. Place in the fridge over night.

30 minutes before cooking remove the bag from the fridge and the meat from the bag. Allow the meat to get closer to room temp, which will help it cook faster.

Set your grill to very hot. Cooking flank steak is all about cooking fast and hot. Get a great sear on the steak and then heat to medium rare. Do not over cook your flank steak, it is not a forgiving cut of meat*. Once off the grill allow the steak to rest for five to ten minutes and slice into strips.

The Mushrooms

10 Crimini Mushrooms(Quartered)

Olive Oil

Sea Salt

2 cloves of Garlic

50 ML beef stock

1/8th of a stick of butter.

Directions: In a pan on medium heat bring your oil to the point of smoke. Add garlic and brown your garlic. Add the mushrooms. If the garlic or mushrooms are getting too cook deglaze with beef stock. After about 10 minutes of sautéing add your butter and salt to taste. Let the butter melt in and take the pan off heat.

Double Green Puree

2 Cups of fresh sweet peas

1 cup of sliced green onions

Olive oil

50 ML Rice Wine Vinegar

50 ML Lime Juice

Pinch of red pepper flakes

Salt

Black pepper (Cracked)

Butter

Directions: This puree is actually a play on the flavours of a mignonette**. In an oiled pot on low to medium heat add your peas and green onion and begin to cook them down. As the mixture begins to brown a bit add your vinegar and lime juice and continue to cook until the peas begin to break down. Add your red pepper flakes and black pepper. Continue to cook until the mixture begins to really break down. Get your emersion blender and blend the contents of the pot while adding butter and salt to get a very creamy yet tangy/sweet flavour.

As a composed dish the meat and mushrooms should give you lots of big meaty and earthy flavours while the puree is almost a palette cleanser. It gives the dish acidity, and some sweetness. The puree should also be a vibrant green colour which will pop beside the reddish meat and the brown mushrooms. It really brings a summery mood to the dish.

Enjoy.

*If you like eating shoe leather than by all means over cook.

** A classic French condiment usually used with Oysters.