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Grilled shiitake flank steak 2 lbs. flank steak 1/2 cup soy sauce 1 1/2 cup sesame oil 3 Tbsp. red wine vinegar Freshly grated black pepper 2 cloves garlic, crushed : 3 Tbsp. butter 3 Tbsp. veg. oil 4-6 oz. shiitake, sliced 2 1/2 cups beef stock 4 tsp. Dijon mustard 4 tsp. stoneground mustard 1/2 cup whipping cream Salt and pepper 1 Tbsp. butter 1 Tbsp. veg. oil 3 Tbsp. chopped chives Place flank steak in non-aluminum shallow pan. Mix soy sauce,’ sesame oil, vinegar and pepper well; add crushed garlic. Pour over steak; marinate overnight to ensure all surfaces are well coated. Heat the 3 Tbsp. butter and oil in large, heavy skillet. Add shiitake slices; saute 2-3 minutes. Add 1 cup of stock and mustards; mix well.; Cook over high heat until liquid has' reduced by half. Then add remaining stock and cook down until liquid just’ covers the mushrooms. Stir in cream and cook 2-3 minutes more. Season; with salt and pepper to taste. Remove from heat while steaks are being grilled. Grill or broil steak 4-5 minutes per side. Let rest 4-5 minutes before! slicing on the diagonal. While steak; is resting, reheat sauce over lowheat. In a small, heavy skillet, heat butter and oil until hot. Saute a few* mushroom caps for a few minutes toj use as a garnish. Arrange diagonal slices of beef on platter, pour half of sauce over top and garnish with sauteed mushroom caps and chopped chives. Pass remaining sauce. Serves 6.
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