Grilled Flank Steak
3 tablespoons Worcestershire sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
2 tablespoons red wine
2 tablespoons mustard (any but yellow)
1 tablespoon lemon juice
2-lb flank steak
Combine the first 6 ingredients in a bowl, whisk to mix well, and pour into large zip-lock bag with steak. Press the air out and marinate in refrigerator for at least 4 hours, but no more than 24. Take steak out of bag and discard marinade. Sprinkle steak with a little salt (remember, it’s been soaking in soy and w sauce) and lots of black pepper.
Grill steak over hot grill for about 8 minutes for rare, 10 minutes for medium rare, flipping halfway through. (But, of course, this is dependent on exactly how hot your grill gets. If after you carve the steak, it’s a little too bloody for your taste, you can always throw the slices back on the grill.) Tent steak with foil and allow to rest for 10 minutes. Carve diagonally, against the grain, and plate (warmed plates are a must here) with juices drizzled on slices.
[Smoke adds a summery, house-on-fire, rustic dimension to the grilling; email me and I'll be glad to tell you how I do it.]
You can accompany the steak with a salad and . . . . .
Sautéed Oyster Mushrooms and Fingerling Potatoes
1-1/2 lb fingerling potatoes, scrubbed
2 tablespoons plus 2 teaspoons olive oil
8 oz oyster mushrooms, caps separated, woody stems discarded
2 tablespoons butter
2 large shallots, minced
1/2 cup fresh basil, chopped
1/4 cup red wine
1 teaspoon salt
Put potatoes in medium saucepan, cover with water by an inch or so, and bring to boil over high heat. As soon as water reaches the boil, drain potatoes.
Heat heavy-bottomed skillet (not nonstick) over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and swirl in pan until almost smoking. Add mushrooms, toss once, and allow to caramelize (don’t stir or shake pan), about 2 minutes. Toss again, and stir for 1 minute. Remove to bowl, return pan to heat, and add 1 teaspoon olive oil. Heat for 1 minute, then add potatoes, cover, and lower heat to medium-low. Cook, stirring occasionally, until potatoes are slightly browned all over, about 10 minutes. Add butter and shallots. Cook for 2 minutes, uncovered, then increase heat to high, add mushrooms, basil, salt, and red wine, and cook for about 1 minute. Serve.