Marinated Grilled Flank Steak With Homemade Steak Sauce, Asparagus & Mushrooms
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
The pronounced texture of flank steaks match perfectly with this homemade steak sauce recipe, which doubles as a marinade and a delicious dipping sauce.
For the Steak Marinade & Sauce
- 2 (8-ounce) Certified Piedmontese flank steaks
- 1 teaspoon molasses
- 2 tablespoons golden raisins
- ½ teaspoon anchovy paste (or 1 tablespoon capers)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- ¼ cup malt vinegar (or ¼ cup Sherry vinegar)
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 3 garlic cloves
- 1 shallot, sliced
- ? teaspoon cayenne
- ¼ cup water
- Kosher salt and fresh cracked black pepper
In a sauce pot, combine the molasses, raisins, anchovy paste, Worcestershire sauce, tomato paste, vinegar, brown sugar, soy sauce, garlic, shallots, cayenne, and water; simmer for 15 minutes. Carefully transfer the mixture to a food processor and blend until smooth. Adjust seasoning with salt and pepper. Transfer the steaks to a sealable bag and pour in half of the sauce. Marinate the steaks in the sauce for at least 4 hours, or overnight.
- 8 ounces cremini mushrooms, quartered
- 1 pound asparagus, peeled and blanched
- 1 tablespoon canola oil
- 2 tablespoons chicken stock
- 2 tablespoons butter
- Kosher salt and fresh cracked black pepper
- 8 ounces Homemade Steak Sauce (recipe above)
Preheat grill to high heat (425 to 450°F).
In a sauté pan over high heat, warm the oil. Sauté the mushrooms for 5 minutes. Deglaze the pan with the stock; add the butter and asparagus. Simmer until the mixture thickens to a glaze-like consistency.
Season the steaks with salt and pepper and grill to medium rare (about 125°F) and set aside to rest. Use the remaining sauce to drizzle over the steak; serve alongside asparagus and mushrooms. Store leftover sauce (that wasn’t used for marinade) in the refrigerator for up to 5 days.