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    Firehouse Smothered Steak

    Source of Recipe

    From "The Best Simple Recipes" by America's Test Kitchen

    Recipe Introduction

    "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 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
    ◦ teaspoon red pepper flakes
    ◦ 2 tablespoons tomato paste
    ◦ 1 tablespoon Worcestershire sauce
    ◦ 2 tablespoons unsalted butter

    Recipe

    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 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.

    Serves 4

 

 

 


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