Panfried Flank Steak with Mushroom Ragout
Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.
Yield: Makes 4 servings
Active Time: 30 min
Total Time: 35 min
Ingredients:
1 1/2 lb flank steak
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large garlic clove, minced
1/2 teaspoon chopped fresh rosemary
3/4 teaspoon dried hot red-pepper flakes
12 oz sliced fresh mushrooms (6 cups)
1 (14-oz) can diced tomatoes in juice
Pinch of sugar
Directions:
Put oven rack in middle position and preheat oven to 200°F.
Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.
Yield: Makes 4 servings
Active Time: 30 min
Total Time: 35 min
Ingredients:
1 1/2 lb flank steak
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large garlic clove, minced
1/2 teaspoon chopped fresh rosemary
3/4 teaspoon dried hot red-pepper flakes
12 oz sliced fresh mushrooms (6 cups)
1 (14-oz) can diced tomatoes in juice
Pinch of sugar
Directions:
Put oven rack in middle position and preheat oven to 200°F.
Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.