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Recipe Detail Page
Flank Steak with Vidalia Onion, Mushroom & Watercress Sauté
Early Summer 2017
Those who like beef more well-done get the end slices while the rest enjoy the tender medium-rare slices in the centre. A small amount of ketchup adds body to the marinade and also a bit of sugar that helps, along with the soy sauce, in the searing of the steak to a beautiful brown with a slight crust. For plenty of steak for eight people, double the recipe.
Serves 6
2½ lbs (1.25 kg) large flank steak
MARINADE
¼ cup (60 mL) peanut or other vegetable oil
2 tbsp (30 mL) white balsamic or sherry vinegar
2 tbsp (30 mL) Worcestershire sauce
1 tbsp (15 mL) each of ketchup and Dijon or grainy mustard
1 large clove garlic, minced
1½ tsp (7 mL) soy sauce
1 tsp (5 mL) salt
SAUTÉ
1 to 2 bunches watercress or 6 to 8 cups (1.5 to 2 L) baby spinach
2 tbsp (30 mL) each of butter and olive oil
1 large or 2 medium Vidalia or other sweet onion, thinly sliced
1 lb (250 g) button mushrooms, sliced
1. Remove and discard silver skin from steak, if present. Place steak in a heavy plastic bag.
2. Whisk marinade ingredients together. Pour mixture over steak and seal bag. Massage bag to distribute marinade over meat surface. Refrigerate for up to half a day.
3. Preheat barbecue on high until very hot.
4. Reduce heat to medium-high. Grill steak for 2½ minutes, then turn and grill for another 2½ minutes. Turn back to the original side for 2½ minutes. Finally turn again for 2½ minutes (for a total of 10 minutes all together) or until medium-rare, 145°F (63°C) when an instant-read thermometer is inserted into thickest part.
5. Remove to a cutting board, cover with foil and let rest while sautéing vegetables.
6. Cut or snap off thick ends of watercress. Heat butter and oil in a large sauté pan over medium-high heat. Add onions. Sauté, stirring occasionally, for a couple of minutes or until onions are softened. Add mushrooms and continue to sauté until just cooked. Add watercress and toss until just wilted. Remove from heat.
7. Holding knife at a 45-degree angle, carve steak thinly across meat grain. Top slices with a portion of sautéed vegetables. Serve right away with pasta or steamed new potatoes and a hot vegetable such as green beans amandine.
Serves 6
