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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

â—¦ 1 flank steak (about 1 ½ pounds)
â—¦ Salt and pepper
â—¦ 2 tablespoons vegetable oil
â—¦ 10 ounces white mushrooms, quartered
â—¦ 1 red bell pepper, seeded and sliced thin
â—¦ 1 onion, halved and sliced thin
â—¦ ¼ teaspoon red pepper flakes
â—¦ 2 tablespoons tomato paste
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 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 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.

Serves 4