WINE MARINATED FLANK STEAK WITH BACON MUSHROOM SAUCE
Elevate your next smoked flank steak with this wine marinade recipe, perfectly complemented by a creamy bacon mushroom sauce.
Author:
Steven Raichlen
INGREDIENTS
STEAK AND MARINADE
- 1½ cups dry red wine
- ¼ cup soy sauce
- ¼ cup extra virgin olive oil (plus more for brushing)
- 2 tsp Worcestershire sauce
- 1 flank steak (1½–2 pounds)
SAUCE
- 3 tbsp butter, divided
- 2 strips bacon, cut into ¼-inch slivers
- 1 small onion, diced
- 2 cloves garlic, chopped
- 6 oz cremini mushrooms, sliced
- 1 tbsp flour
- ½ cup dry red wine
- 1 cup beef stock
- Sea salt and freshly ground black pepper
DIRECTIONS
- Combine wine, soy sauce, olive oil, and Worcestershire sauce in a resealable bag. Add the steak, seal, and refrigerate for about 4 hours.
- Drain the steak and transfer it to a wire rack on a sheet pan. Let it drain well and blot dry.
- Prepare the sauce: Melt 1 tablespoon butter in a skillet. Add bacon and sauté for about 2 minutes. Add onion, garlic, and mushrooms and cook until browned (about 3 minutes).
- Add flour and cook 1 minute more. Increase heat, add wine, and bring to a boil. Add beef stock and simmer until reduced and thickened (about 3 minutes).
- Whisk in remaining butter and season with salt and pepper. Keep sauce warm.
- Brush steak with oil and season with salt and pepper.
- Heat your Pit Barrel® for direct grilling. Oil the grill grate and grill steak 3–4 minutes per side for medium-rare.
- Slice thinly against the grain and spoon the bacon mushroom sauce over the steak before serving.
RECIPE VIDEO
RECIPE NOTE
Desired Temp: 135º
