Flank Steak with Mushrooms & Red Wine Sauce
Those moments when you feel like getting fancy for dinner but don’t want to slave away over your meal have been saved! Flank Steak with Mushrooms and Red Wine Sauce is gourmet without the effort! Try this dish once and you’ll forever use it when you need to impress without all the fuss. You’ll love the red wine sauce that’s so delicious with the tender steak and mushrooms...yum!
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Skirt Steak with Chimichurri and Roasted Garlic Sauce
It's finally grilling season! Try this tasty steak recipe with two delicous sauces.
INGREDIENTS
STEAK
1 pound of skirt steak
1 thickly sliced sweet onion
1 tablespoon of Kosher salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cumin
1 teaspoon of chili powder
1 /2 teaspoon of red pepper flakes
1 teaspoon of dry oregano
2 tablespoons of olive oil
CHIMICHURRI SAUCE
2 tablespoons of white or red wine vinegar
2 finely minced cloves of garlic
1/2 very small diced shallot
3 tablespoons of finely chopped fresh oregano
3 tablespoons of finely chopped fresh cilantro
3 tablespoons of finely chopped fresh parsley
3 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste
ROASTED GARLIC SAUCE
1/2 cup of finely minced roasted garlic cloves
juice of 1 lime
1/2 cup of thinly sliced fresh green onions
1/3 cup of olive oil
Kosher salt and fresh cracked pepper to taste
PREPARATION
Preheat the grill to high heat.
CHIMICHURRI SAUCE
Combine all ingredients into a bowl and mix thoroughly. Keep in the refrigerator to cool.
ROASTED GARLIC SAUCE
Combine all ingredients into a bowl and mix thoroughly. Keep in the refrigerator to cool.
STEAK
In a separate small bowl combine the salt, garlic, onion, cumin, chili powder, red pepper flakes and oregano until combined. Note: that you will not use all of this.
On a large plate rub the skirt steaks on both sides with 2 tablespoon of olive oil and generously season with the rub.
On a separate large plate coat the thickly sliced onion rings on both sides with the remaining 1 tablespoon of olive oil.
Next, place the steak and onions onto the grill to cook. The steak will cook for 3 to 4 minutes on each side for a perfect medium-rare internal temperature. The onions will be come browned and soft once they are finished, about 10 total minutes of cooking.
Remove the steak from the grill once it is finished cooking and let it rest on a cutting board for 2 minutes.
Next, slice the skirt steak against the grain and on a bias and serve with the roasted onion rings and cool sauce.
FLANK STEAK WITH WINE DINNER IDEA. Super easy recipe for dinner
This dinner idea is ideal if you need to make an easy dinner for your guests.
A delicious wine sauce to go with a cooked flank steak can be a good idea for dinner.
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CHECK THE FULL RECIPE:
Ingredients:
• 1 kg of flank steak
• 4 garlic cloves
• 2 tablespoons of olive oil
• Beef broth tablet
• 1 chopped onion
• salt
• Pepper
• Hot water
• 1/2 cup red wine
• 1 tablespoon of corn starch
• Chive
Method:
In a pan, brown the garlic in the oil and sear the meat.
Add the beef broth tablet, salt, chopped onion, and pepper to taste. Add boiling water to cover the meat and cook until tender. Remove and book.
In the sauce that stayed in the pan, add the dry red wine and let it reduce. If necessary, thicken using cornstarch.
Slice the meat and return to the pan with the sauce, cook for 5 minutes.
Place in a bowl and decorate to your liking (onions, parsley...)
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Authentic Chimichurri Sauce Recipe | Sauces That Slap | Episode 7
Discover the secrets to creating an authentic Chimichurri sauce bursting with fresh flavors in this YouTube Shorts video. Join Regester For Dinner as we guide you through the steps of making this vibrant sauce that perfectly complements grilled meats and veggies. With minced parsley, garlic, oregano, and a tangy blend of olive oil and apple cider vinegar, this Chimichurri recipe is a must-try for flavor enthusiasts!
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????Ingredients:
- 2 bunches Parsley (minced)
- 5 to 6 Garlic Cloves (minced)
- 1/4 cup Oregano
- 1 cup warm Water
- 1 cup Olive Oil
- 1 cup Apple Cider Vinegar
- Salt & Pepper (to taste)
- 1 tsp Crushed Red Pepper (optional)
????Instructions:
- In a bowl, combine the minced parsley, minced garlic.
- Steep the oregano in warm water for at least 5 minutes before adding to the parsley/garlic mixture.
- Add the olive oil, vinegar, salt, pepper, and crush red pepper.
- Mix well and let marinade for AT LEAST 3 hours but preferable over night.
- Serve this vibrant sauce alongside grilled meats, vegetables, or use it as a marinade to enhance the flavors of your dishes.
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#ChimichurriRecipe #AuthenticSauce #shortvideo #shortsrecipe #cookingshorts #sauce #RegesterForDinner
Experience the vibrant flavors of authentic Chimichurri sauce with our easy-to-follow recipe. Bursting with minced parsley, garlic, and a tangy blend of olive oil and apple cider vinegar, this versatile sauce is the perfect accompaniment to grilled meats and veggies. Get ready to elevate your dishes with a burst of fresh flavor!
Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network
After creating a stuffing with fontina cheese, prosciutto and lots of fresh basil, Bobby grills his flank steak to perfection!
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Chef Bobby Flay adds a new twist to grilling on Boy Meets Grill. He visits his favorite New York spots to collect ingredients, inspiration and the occasional friend to help complete an alfresco feast in an urban rooftop setting. While grilling everything from lobsters to dessert, Bobby will show you how to entertain in style when cooking outdoors.
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Red Wine Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 4 hr 55 min
Prep: 20 min
Inactive: 4 hr 5 min
Cook: 30 min
Yield: 4 to 6 servings
Ingredients
4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows
Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey
Directions
Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
Heat grill to high.
Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
Cabernet-Shallot Reduction:
Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
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Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network