I did not wake up feeling good today. I felt horrible to be exact. Randy had come back in town and I am afraid he gave me a flu bug. So to not just mince words... I spent the morning throwing up. I always catch something from my husband after he travels. He carries all those airplane germs to me. To say the least... I was not a happy camper. My tummy finally calmed down in the afternoon after having some ginger and chamomile tea. Just in time for me to start prepping dinner for our guests that arrived from out of town.
Our good friends from Oregon are here visiting. They love meat and potatoes. So naturally that is what I made. It was lovely. It is a quick recipe that people are going to swear you spent hours making. Not the case at all. Here is what I did:
2 pounds Flank Steak
1 Tablespoon olive oil
1/2 cup Butter, divided.
1 pound your favorite Mushrooms, Sliced
4 cloves Garlic, Minced
3 whole Green Onions, Sliced
1-1/2 cup Red Wine: Burgundy, Merlot, or Cab.
Salt And Pepper, to taste
Fresh Parsley, Minced, To Taste
Preheat oven to 375 degrees.
Heat a large skillet to high heat, once hot turn melt 1 Tablespoon butter and 1 Tablespoon olive oil. Add your flank steak. Sear the meat on each side and put in an oven safe dish. Put in the oven and cook to desired doneness. Take Steak out of the oven and let sit for at least 5 minutes. I just set it aside while I prepared the mushrooms.
In the same dirty skillet, melt all but 1 Tablespoon remaining butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden.
Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. .
Slice the steak diagonally.
Spoon mushrooms sauce over the top.