Thursday, March 14, 2013

Bourbon Marinated Flank Steak with Roasted Mushrooms, Sage and Fontina



Time to let ya'll in on a little secret...


I love meat.  I'm talking crazy, passionate, all consuming, 'til death do us part love.  In fact, if given the opportunity to choose my last meal, it would be a Chateaubriand with a side of truffled spinach from the Strip House in NYC.  And a side of bacon.  Chocolate covered bacon.

Let's hope I'm not given that choice because that would mean I have landed myself in the big house.




Truth be told, there are times I wish I had the will power to become a vegan, a vegetarian, or even a pescatarian.  It is rumored that a vegan diet can ward off everything from allergies to cancer to the swine flu. 



Not only that, abstaining from meat has become cool.  Meatless Mondays are everywhere.  Creative vegetarian meal options are scattered throughout Pinterest and on restaurant menus.  Health food stores offering tofu, veggie burgers and Vegenaise are popping up on every street corner. 


I have accepted my fate of being lumped into the uncool "carnivore" category, and in fact, I have decided to celebrate and embrace my shameful meat-eating ways so long as it means I get to indulge in this...



Bourbon Marinated Flank Steak with Roasted Mushroom, Sage and Fontina
Yield:  Serves 6
Prep Time: 30 minutes
Marinate Time: Overnight
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes (excluding marinate time)

Ingredients:
1 flank steak
½ c. bourbon
1/3 c. soy sauce
1/3 c. brown sugar
1 lemon, juiced
2 tbsp. Worcestershire
1 tbsp. garlic powder
2 sprigs rosemary leaves
5 oz. fontina cheese, cubed
10 oz. baby portabella, coarsely chopped
4 oz. chanterelle mushrooms, coarsely chopped
10 sage leaves, chopped
3 tbsp. olive oil
1 tbsp. grape seed oil
Salt and pepper to taste

Directions:
For marinade, mix bourbon, soy sauce, brown sugar, lemon juice, Worcestershire, garlic powder and rosemary.  Place steak in a Ziploc bag or a non-reactive baking dish.  Pour marinade over steak and allow steak to marinate overnight.  When ready to cook, preheat oven to 450.  Place mushrooms and sage on a baking sheet.  Pour 3 tablespoons of olive oil on mushrooms and mix well with your hands.  Roast for 20 minutes.    Meanwhile, butterfly flank steak.  Spread cheese and mushrooms over butterflied flank steak, leaving one inch from edges.  Roll flank steak and secured with kitchen twine.  Tuck and secure ends of flank steak with toothpicks so filling does not escape.  Heat oven safe grill pan (or regular oven safe frying pan) over medium high heat.  Add 1 tablespoon of grape seed oil.  Sear flank steak for 2-3 minutes on each side (turning four times).  Move pan to oven and allow flank steak to roast for 20-25 minutes (for medium).   Allow steak to rest 5 minutes before slicing and serving.

5 comments:

  1. What a mouthwatering meal! Thanks for making me so hungry, this recipe is a must-try!!

    -Shannon

    ReplyDelete
    Replies
    1. Thanks Shannon! Let me know how it turns out... It's one of our favorites.

      Delete
  2. catherine campanelliApril 03, 2013

    Is it possible to "over-marinate" ? I put it in the marinade before work this morning but I won't be cooking it until after work tomorrow, well over the 24 hours stated in the recipe. Is that too long? Thank you
    Catherine Campanelli

    ReplyDelete
    Replies
    1. Catherine,

      I have actually let the steak marinate for 48 hours before. I had anticipated marinating it only overnight, but we had a last minute change of plans so I ended up letting the steak marinate for two nights. It turned out fabulous, although the flavor was a little more intense as compared to the flavor of the steak after marinating for 24 hours (to me, the more flavor the better). Unfortunately, I can't speak to the results past 48 hours. I hope this helps!

      April

      Delete
    2. Thank you April! Yes it does help, at least I know I didn't ruin it! I sure hope it comes out as good as the pictures look! Thanks again

      Delete

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