Shelly's Recipe

ROASTED FLANK STEAK WITH POTATOES AND PORTOBELLOS

Category: Steaks - Beef

4 medium baking potatoes
12 cloves garlic, smashed & chopped
1 cup olive oil 2
2 tsp kosher salt
Freshly ground black pepper to taste
4 portobello mushrooms, 1 lb total
lb flank steak, trimmed of fat

Place one oven rack on lowest level and one rack on the next level above. Heat oven to 500.

Process garlic with 4 tbsp oil until smooth. Add remaining oil, salt and pepper. Blend until smooth. Prick potatoes and place around the outside of the upper rack. Clean mushrooms. Discard the stems. Put mushrooms in a 12x8x1.5-inch roasting pan.

Using a spatula, scrape out half of the garlic mixture into the pan. Rub the puree into both sides of each mushroom cap. Put steak in shallow container and pour over remaining garlic mixture, rubbing into both sides of steak. Put potatoes in oven. Let mushrooms and steak marinate 30 minutes at room temperature.

Preheat a 14x12x2-inch roasting pan on the lower oven rack. Put the steak with all of its marinade in the pan. Place on the lower oven rack, the thickest part of the steak to the rear of the oven. Place the mushrooms on the center of the upper rack at the same time.

For rare, roast the steak on one side for 6 minutes (for medium, 8 minutes). Turn the steak and the mushrooms. Roast 6 minutes more. Remove steak, mushrooms and potatoes from oven. Let steak rest about 5 minutes. Slice thinly against the grain at a 70-degree angle. Serve with a hearty red wine such as a Cabernet or a French Cahors, or a gutsy Rhone. Serves 4-6