Firehouse Smothered Steak
Source of Recipe
From "The Best Simple Recipes" by America's Test Kitchen
"Topping a quick-cooking flank steak with a mushroom sauce enriched with meaty Worcestershire sauce and tomato paste, and spiked with red pepper flakes, gives you a flavorful dinner in minutes. Cutting the mushrooms, bell peppers, and onions into smaller pieces and sweating them in a covered skillet with salt helps to draw out their juices, which forms a sauce for the steak. Slicing the flank steak thin against the grain shortens the muscle fibers, ensuring tender meat."
List of Ingredients
◦ 1 flank steak (about 1 ½ pounds)
◦ Salt and pepper
◦ 2 tablespoons vegetable oil
◦ 10 ounces white mushrooms, quartered
◦ 1 red bell pepper, seeded and sliced thin
◦ 1 onion, halved and sliced thin
◦ ¼ teaspoon red pepper flakes
◦ 2 tablespoons tomato paste
◦ 1 tablespoon Worcestershire sauce
◦ 2 tablespoons unsalted butter
Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steak until well browned, about 5 minutes per side. Transfer to cutting board and tent with foil.
Heat remaining oil in empty skillet over medium-high heat until just smoking. Add mushrooms, bell pepper, onion, pepper flakes, and ¼ teaspoon salt. Cover and cook until vegetables have softened and released their juices, about 3 minutes. Stir in tomato paste and cook until beginning to brown, about 2 minutes. Off heat, stir in Worcestershire, butter, and any accumulated juices.
Slice beef thin on bias and against grain. Transfer to platter and smother with vegetable mixture. Serve.