Short and sweet post tonight – just the pictures and recipe.
1 pound flank steak
1 tbsp butter
1 tbsp olive oil
1 onion, peeled, cut in half, and then sliced thinly
8 ounces button mushrooms, cleaned and sliced
1 tbsp dijon mustard
1/4 cup red wine
1 tsp worcestershire
2 dashes hot sauce
Fresh ground black pepper
Preheat the oven to 375 degrees.
In a skillet over low heat, melt the butter and olive oil together. Add the onion and coo, stirring occasionally, until they are very soft, about 10 minutes. Add the mushrooms and continue to cook until they release their juice, about 10 more minutes. Add the wine, worcestershire, and hot sauce. Mix well, then bring to a boil and cook, stirring constantly, until the liquid is gone. Turn off the heat and let cool for 5 minutes.
While the onion/mushroom mixture is cooling, prepare the steak by releasing your frustrations with a mallet (aka tenderizing). Believe me, you need to do this – flank steak is a tough cut of meat! Spread the mustard over one side of the steak. Pile the onion/mushroom mixture down the middle of the steak (go the long way instead of the short way). Gently roll the steak into a “jellyroll.” Place into a baking dish and place into the oven. Bake for 1 hour for medium.
Serve with lumpy ol’ mashed potatoes.