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Beef in Zinfandel with Shiitake Mushrooms

Source of Recipe


Unknown






List of Ingredients



• 1 cup zinfandel or other dry red wine
  
• 6 garlic cloves, halved
  
• 1 (2-1/2") piece of orange peel, orange part only
  
• 1 fresh thyme sprig (or 1/4 tsp dried, crushed thyme)
  
• 1 (1/2-inch-thick) onion slice
  
• 1 bay leaf
  
• 1-1/4 lbs. flank steak, fat removed
  
• 3 tsp olive oil
  
• 6 ounces fresh shiitake mushrooms, stems removed
  
• Salt and pepper
  
• 1 Tbsp minced fresh parsley
  
• 1/2 cup beef stock or canned beef broth
  






Instructions



1. Combine first 7 ingredients in a large shallow dish. Add steak and turn to coat. Cover dish tightly. Refrigerate overnight, turning steak once.
   
   
2. Remove steak from marinade; reserve marinade. Pat steak dry. Remove onion and garlic and chop. Heat 2 teaspoons olive oil in a large, heavy skillet over medium heat. Add onion and garlic to skillet and saute until tender -- about 4 minutes. Add to marinade.
   
   
3. Heat remaining 1 teaspoon olive oil in same skillet over medium-high heat. Add mushrooms and saute until tender, stirring occasionally, about 8 minutes. Remove from heat. Season with salt and pepper. Stir in parsley. Transfer mushrooms to platter; cover with foil and keep warm.
   
   
4. Heat same skillet over high heat. Season steak with salt and pepper. Add to skillet and cook to desired degree of doneness, about 5 minutes per side for medium-rare. Transfer to cutting board and let stand for 5 minutes.
   
   
5. Add marinade and beef broth to skillet. Boil until liquid is reduced to 1/2 cup, about 5 minutes. Cut meat on the diagonal into 1/4-inch-thick slices. Arrange on platter atop the mushrooms. Remove thyme sprig (if used), bay leaf, and orange peel from sauce.
   
   Pour sauce over meat and serve.
   
   






Final Comments


NOTE: 1-1/2 ounces dried shiitake can be substituted if fresh are unavailable; soak mushrooms in hot water until tender, about 30 minutes. Squeeze out water thorougly before using.