Wine Marinated Flank Steak
with Bacon Mushroom Sauce
“Smoking is the new grilling.” With these words, the man who revolutionized modern American grilling takes on a new challenge: Steven Raichlen’s Project Smoke. Watch the trailer and try the recipes made exclusively for the Pit Barrel®® Cooker!
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
- 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.
- Drain the steak, then transfer the meat to a wire rack on a rimmed sheet pan. Drain well and blot dry.
- 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.
- Brush the steak on both sides with oil and season generously with salt and pepper.
- 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.