| | Directions | Marinade: Whisk together soy sauce, olive oil, vinegar and generous amount of pepper in a medium bowl. Add garlic. Pour marinade over steaks, turning to coat all sides. I like to put the steaks and marinade in a zip lock bag and refrigerate overnight, turning a few times.
Sauce: Heat butter and oil in a large skillet over medium high heat. When mixture is hot add mushrooms and saute, stirring constantly. Add rosemary, stock and mustards. Cook, stirring often until the sauce is reduced by about a third.
Add cream and cook 4 to 5 minutes or until the sauce coats the back of the spoon. Season to taste with salt and pepper (you may not need salt if you used canned stock). Sauce can be prepared a day ahead and kept refrigerated. Warm, stirring, over medium heat when needed.
To cook steaks: grill over hot coals about 4 minutes per side for medium rare. Cooking time will vary depending on type of grill used, intensity of heat and thickness of steaks.
To serve: cut steaks across grain into 3/8" thick slices. Arrange on serving platter and top with some of the warm sauce. Garnish with rosemary sprigs. |
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Prep Time: 1 hour
Cook Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | 3 flank steaks (1 1/4 to 1 1/2 pounds each) |
| - | | 1/2 cup Soy Sauce |
| - | | 1/2 cup Olive Oil |
| - | | 3 tablespoons Red Wine Vinegar |
| - | | Freshly Ground Pepper |
| - | | 2 cloves Garlic, crushed |
| - | | 3 tablespoons Unsalted Butter |
| - | | 1 pound Fresh Mushrooms, cleaned and cut through the stems in thin slices |
| - | | 2 teaspoons Dry Rosemary |
| - | | 2 1/2 cups Good Quality Beef Broth plus more if needed |
| - | | 4 teaspoons Dijon Mustard |
| - | | 4 teaspoons Stone-Ground Mustard |
| - | | 1/2 cup Whipping Cream |
| - | | Salt, Pepper |
| - | | Fresh Rosemary Sprigs for Garnish |
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