2 Flank steak, cleaned
½ cup red wine
½ cup olive oil
2 Tbsp. garlic
2 Tbsp. herbs (thyme, parsley)
Salt and pepper to taste
1 cup shitake mushrooms cleaned and sliced
1 cup Portobello mushrooms, sliced
1 cup button mushrooms, quartered
¼ cup olive oil
¼ cup red wine vinegar
salt and pepper to taste
Blue Cheese Ragout:
5 Tbsp. butter
½ small onion, diced
3 oz. dry sherry (optional)
6 Tbsp. white flour or brown rice flour
1 ½ cup hot heavy cream
¾ cup good quality crumbled blue or gorgonzola cheese
½ lb. sliced Pancetta or bacon, fried crisp and crumbled or diced small.
1 Combine marinade ingredients. Marinade flank overnight and grill on BBQ or sear and roast in oven. Let flank rest and slice on bias.
Wild Mushroom Ragout:
1 Mix mushrooms with oil, vinegar and salt and pepper. Roast on baking sheet at 350 for 15 minutes or until tender or pan fry until liquid from the mushrooms have evaporated.
Blue cheese Fondue:
1 Melt butter and sauté onion until golden, deglaze with dry sherry.
2 Add flour and cook for 2-3 minutes over moderate heat.
3 Add hot cream and whisk until smooth. Simmer over low heat for 10-12 minutes. Season with salt and pepper.
4 Remove from heat and stir in blue cheese. Stir in roasted mushrooms.
Platter or plate set up:
1 Arrange mushroom/blue cheese fondue on platter or plate top with steak slices. Garnish with pancetta.
Yield: 10-12 servings
Grain free-Omit the flour
Take it One Prep at a Time,