Use a Shun to help achieve the perfect cut.
Steven Raichlen's Barbecue Bible has a new summer recipe that is sure to please your palate. With a trusty Shun in hand, preparing this dish is that much easier.
Steven Raichlen’s Project Fire
SIGNATURE RECIPE FOR SHUN
SHUN WINE-MARINATED FLANK STEAK WITH MUSHROOMS
Method: Direct grilling
For the steak and marinade:
- 1 1/2 cups dry red wine
- 2 cloves garlic, peeled and coarsely chopped
- 1/4 cup soy sauce
- 1/4 cup extra virgin olive oil, plus more for brushing the steaks
- 2 teaspoons Worcestershire sauce
- 1 flank steak, 1-1/2 to 2 pounds
For the mushrooms:
- 2 tablespoons butter
- 2 strips bacon, cut crosswise into 1/4-inch slivers
- 1 small shallot, peeled and diced
- 6 ounces cremini mushrooms, cleaned and sliced
- 1/3 cup beef stock, preferably homemade
- Sea salt and freshly ground black pepper
- Chopped fresh chives
- Make the marinade: Combine the wine, garlic, soy sauce, and Worcestershire sauce in a large sturdy resealable plastic bag.
Using your Shun knife, score the top of the steak in a diamond pattern using shallow cuts. Add the steak to the marinade and refrigerate for 4 hours.
- Drain the steak, then transfer the meat to a wire rack on a rimmed sheet pan. Blot dry.
- Just before grilling, melt the butter in a skillet. Add the bacon and sauté over medium heat, 2 minutes. Add the onion, shallot, and mushrooms, and cook until the mushrooms are nicely browned. Add the beef stock, then season with salt and pepper. Sprinkle with chives and keep warm.
Brush the steak on both sides with oil and season generously with salt and pepper. Grill over medium-high heat until cooked to taste, 3 to 4 minutes per side for medium-rare. Using a Shun knife, thinly slice the steak on a sharp diagonal against the grain. Serve with the mushrooms.
Header photo credit: Chris Bierlein