Direct Grilling
Serves: 4

For the steak and marinade:

• 1-1/2 cups dry red wine
• 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 sauce:

• 3 tablespoons butter, divided use
• 2 strips bacon, cut crosswise into 1/4-inch slivers
• 1 small onion, peeled and diced
• 2 cloves garlic, peeled and coarsely chopped
• 6 ounces cremini mushrooms, cleaned and sliced
• 1 tablespoon flour
• 1/2 cup dry red wine
• 1 cup beef stock, preferably homemade
• Sea salt and freshly ground black pepper

1. Combine the wine, soy sauce, olive oil, and Worcestershire sauce in a large sturdy resealable plastic bag. Add the steak; seal and refrigerate for 4 hours.
2. Drain the steak, then transfer the meat to a wire rack on a rimmed sheet pan. Drain well and blot dry.
3. Just before grilling, make the sauce: Melt 1 tablespoon of butter in a skillet. Add the bacon and sauté over medium heat, 2 minutes. Add the onion, garlic, and mushrooms, and cook until browned, 3 minutes. Add the flour and cook for 1 minute more. Increase the heat to high, add the wine and bring to a boil. Add the stock and boil the mixture until reduced and thickened, 3 minutes. Whisk in the remaining butter and add salt and pepper to taste. Keep warm.
4. Brush the steak on both sides with oil and season generously with salt and pepper.
5. Set up your Pit Barrel^® Cooker for direct grilling according to the manufacturer’s instructions and heat to high. Brush and oil the grill grate. Grill the steak until cooked to taste, 3 to 4 minutes per side for medium-rare. Thinly slice on a sharp diagonal against the grain. Spoon the sauce over the steak and serve at once.