Serves 6 (serving size: about 3 1/2 ounces beef and 1/4 cup mushroom mixture)
Photo: Jennifer Causey; Styling: Thom Driver
3/4 cup finely chopped shallots, divided
2 tablespoons minced garlic, divided
2 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (such as Tabasco)
1/2 teaspoon dried thyme
1 1/2 pounds top round steak, trimmed
2 (8-ounce) packages presliced mushrooms
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups unsalted beef stock (such as Swanson), divided
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
2 teaspoons lower-sodium soy sauce
How to Make It
Combine 1/2 cup shallots, 1 tablespoon garlic, 1 tablespoon oil, vinegar, mustard, Worcestershire, hot sauce, and thyme in a large bowl, stirring with a whisk. Add beef, turning to coat. Refrigerate 3 1/2 hours, turning occasionally. Let beef mixture stand at room temperature 30 minutes before cooking.
Preheat broiler to high. Place oven rack 4 inches from broiler.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup shallots, remaining 1 tablespoon garlic, and mushrooms to pan; cook 10 minutes or until mushrooms are browned, stirring occasionally. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine 1/4 cup stock and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining 1 1/4 cups stock to pan; simmer 4 minutes or until slightly thickened. Remove pan from heat; stir in butter and soy sauce. Keep warm.
Remove beef from marinade; discard marinade. Wipe any marinade from beef with a paper towel. Sprinkle beef with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place a wire rack on a jelly-roll pan. Add beef to rack. Broil 5 minutes on each side for medium-rare or until desired degree of doneness. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mushroom mixture.
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I used the top round cut and I wish I had used the flank steak. This cut of meat can be tough and even though I marinated it for 6 hours, and grilled it on medium heat on our Traeger, it still was a bit too tough for us. I will try this once more with the flank steak. Loved the mushrooms though - those were a keeper for sure.
The flank steak was good, but the mushroom sauce was fantastic! Serve the two together, and the flavor combination was very good. I followed the recipe with no alterations, other than tenderizing the flank steak by poking multiple holes in the meat prior to marinating. Next time, I will make just the mushroom sauce to serve with filet mignon.
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